New This Month

Tomato-Beef Stew

Use leftovers from our Spiced Steak Kebabs to make this hearty soup.

  • Servings: 4

Photography: John Kernick

Source: Everyday Food, September 2011


  • 4 reserved kebabs from Spiced Steak Kebabs
  • 2 medium carrots, chopped
  • 1 medium russet potato, diced
  • 2 garlic cloves, minced
  • 2 tablespoons all-purpose flour
  • 1 large tomato, seeded and diced
  • 3 tablespoons tomato paste
  • 2 bay leaves
  • 2 cups water
  • Coarse salt and ground pepper
  • 1/2 cup chopped parsley


  1. Remove beef and vegetables from kebabs. Halve beef pieces and mushrooms and add beef and vegetables to a large heavy pot, along with carrots, potato, and garlic; toss with flour. Add tomato, tomato paste, bay leaves, and water; season with salt and pepper. Bring mixture to a boil over high; cover, reduce to low, and simmer rapidly until meat is tender, about 40 minutes. Discard bay leaves. Season to taste with salt and pepper and serve topped with parsley.


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