Freezer Friendly Tomato Beef Stew

March 10, 2017

This is what I do:

I use my pressure cooker, and in 30 minutes this delicious beef, cooked in the tomato sauce is ready. When it reaches the room temperature,  I freeze half of the portion so that I can use it next week. Some great sides to accompany this dish would be rice, mashed potatoes or even French fries.

My kids favorite:  Boil 250gr. Orzo in salted water for 8-10 min, drain it and then mix it with the ready made tomato beef stew. Add some grated cheese on the top and Voilà. In 10 minutes you have a delicious and healthy meal for the whole family.

Ready in:     1,5-2 hours or 30 min using a pressure cooker

Portion:        8 people when accompanied with side dishes

 

Ingredients

1 kilo (2.2 lb.) of beef top sirloin or top blade or flank steak (cut into large pieces)

1/4 cup olive oil for sautéing

1 onion, finely chopped

2 cloves garlic, whole and peeled 

250 gr. (1 1/4 cup)  tomato juice, or 4-5 fresh peeled and blended tomatoes

1 teaspoon tomato paste

pinch of sugar

1/4 teaspoon ground cinnamon

3 whole cloves

salt and pepper

hot water

How to do it

  1. Place some olive oil in a pot and heat until the oil is very hot. Add the meat and sauté well on all sides.

  2. Add the chopped onions and the garlic cloves. Sauté for 1-2 minutes.

  3. Add the tomato juice, the tomato paste, a pinch of sugar, the cinnamon and the clove. 

  4. Season with salt and pepper.

  5. Add as much hot water needed to cover the meat. 

  6. Simmer on low heat until the meat is tender and the sauce has thickened a bit (1,5 - 2 hours).

  7. If you use a pressure cooker, you only need 20 minutes.

Tips

  • In order to sauté beef properly, the skillet/pot must be preheated on the stove before adding any oil. Medium-high heat is sufficient to warm the pan to the proper temperature. Use olive oil which doesn't burn or smoke at high temperatures. 

  • The meat should be patted with paper towels in order to remove excess moisture, which helps the meat brown more quickly and minimises splatter.

  • The best cuts of meat for pot roast are lean and should contain a lot of connective tissue. I find the top blade pot roast (from the primal chunk) very tender, and from the primal loin I like the top sirloin butt. Use whatever your kids like.


 

 



 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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