New This Month

Beef and Tomato Stew

Use our Whole Roasted Tomatoes when making this rich and flavorful dish.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, April 2010


  • 2 tablespoons olive oil
  • 1 1/2 pounds chuck roast, cut into 1/2- to 3/4-inch pieces
  • Coarse salt and ground pepper
  • 1 tablespoon tomato paste
  • 1 tablespoon all-purpose flour
  • 3 cups Whole Roasted Tomatoes
  • 1 bay leaf
  • 2 wide strips orange zest
  • 1 pound shallots (about 10), halved if large


  1. Preheat oven to 350 degrees. In a large Dutch oven or heavy pot, heat oil over medium-high. Season meat with salt and pepper. In batches, cook until brown on all sides, about 12 minutes per batch. Transfer browned meat to a platter.

  2. Return meat to pot. Add tomato paste and cook, stirring, until fragrant, 30 seconds. Add flour and cook, stirring, 30 seconds. Add tomatoes, bay leaf, orange zest, and 1 cup water. Bring to a boil. Cover, transfer to oven, and cook 45 minutes. Remove from oven and stir in shallots. Return to oven and cook until meat and shallots are tender, about 45 minutes.


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