Beef in tomato sauce
Looking for the perfect main course? You’ve just found it. Slow cooking does wonderful things to meat. The beef comes out so tender and the vegetables take on the rich meaty flavor of the beef, and everything shares a delicious sauce that ties the dish together. Make it and you’ll enjoy every bite.
1 kg beef, cut into medium sized chunks
1 large onion
3 cloves of garlic
2 – 3 cups water
1 Tbsp tomato paste
1 heaped tsp paprika
1 tsp sugar
1 Tbsp chicken bouillon
Ground black pepper
Salt (if needed, to taste)
1. Bring a pot of water to the boil. Score the tops of the tomatoes and drop them in the boiling water. Cook for 5 minutes. Rinse, cool, and peel.
2. Chop the onion. Add 3 Tbsp of oil to a pot and add the onion. Sauté until lightly golden, slice the garlic and add to the pot, and sauté for a few more minutes.
3. Finely chop the tomatoes and add to the onion, along with the water, tomato paste, and spices and cook uncovered for around 10 minutes on low-medium heat, stirring occasionally. (You’re allowed to taste, it’s delicious after all).
4. Add the meat to the sauce and give the pot a little shake so that the meat sinks into the sauce. Cover almost completely, leaving a small opening, cook for two and a half hours, occasionally checking that there’s enough liquid in the pot
5. Cut the vegetables into small-medium pieces and add to the pot along with the other ingredients. Shake the pot to ensure everything settles in nicely.
*6. Cook for around an hour and a half or until everything is tender.
Served with green beans, and red whole grain rice
Good to know…
You can use any stew meat here, also asado works well. You can make this the day before. Not freezer-friendly.