BEEF WITH TOMATOES RECIPE
Steps:
- Gather the ingredients.
- Cut the beef across the grain into thin slices that are approximately 1 1/2 inches long.
- Add the marinade ingredients to a bowl, stir to combine.
- Add the beef, cover and marinate in the refrigerator for 15 minutes.
- Heat a large pot of water to boiling. Scald the tomatoes, plunging them briefly into the boiling water, for about 1 minute.
- Remove the tomato skin and cut each tomato into 4 to 6 equal-sized pieces. If preferred, you can leave out this step, cooking the tomatoes with the skins on.
- Cut the celery and spring onions along the diagonal into sections about the same length as the beef.
- Heat a wok over medium-high to high heat. Add 2 tablespoons of oil to the heated wok. When the oil is hot, add the garlic. Cook briefly until aromatic, then add the beef. Let brown briefly, then stir-fry until it changes color and is 80 percent cooked through. Remove from the wok. Clean out the wok if necessary.
- Heat the wok and 1/2 tablespoon oil. Add the ginger. Stir-fry for a few seconds, then add the celery. Add the tomato. Sprinkle 2 teaspoons sugar and 1/4 teaspoon of salt over top. Cover and bring to a boil.
- Give the cornstarch/water mixture a quick re-stir. Uncover the wok and push the tomatoes up to the side. Add the cornstarch and water mixture in the middle, stirring quickly to thicken.
- Add the meat back into the pan. Mix everything together. Taste and adjust the seasonings if desired. Serve hot over rice.
Nutrition Facts : Calories 455 kcal, Carbohydrate 18 g, Cholesterol 104 mg, Fiber 3 g, Protein 33 g, SaturatedFat 7 g, Sodium 819 mg, Sugar 9 g, Fat 28 g, ServingSize 3-4 portions (3-4 servings), UnsaturatedFat 0 g
OVEN-BRAISED BEEF WITH TOMATO SAUCE AND GARLIC
Steps:
- Preheat oven to 300°.
- Coarsely chop tomatoes with juice in a food processor. Put roast in an ovenproof 4- to 5-quart heavy pot or a casserole dish with a lid. Pour tomatoes over roast and scatter garlic around it. Season with salt and pepper. Braise in middle of oven, covered, until very tender, 3 to 4 hours.
- Cut roast into 1/4-inch-thick slices and serve with sauce and garlic.
ETHIOPIAN BEEF STEW IN BERBERE SAUCE
For a complete Ethiopian feast, make this dish with (other recipes from my book): - Lentils of Doom - Cabbage of Ostracism - Tofu Dorowat (if you like tofu, or are accommodating a vegetarian... chicken otherwise) Making these four dishes together, you can: - Pick up one large white onion and chop it finely. Split it four ways between the dishes. - Pick up one 28-oz can of crushed tomatoes and split it between the Dorowat and Beef Stew Start the beef early, then the dorowat. Then, do the lentils (assuming pre-cooked potatoes) and cabbage. Pick up some Enjera (that amazing yummy bread). Live in Calgary? Pick it up fresh at Amy's Confectionery on 7th between 11AM and 5PM. YUM!
Provided by Rhonda Scheurer
Categories Stew
Time 2h50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 325°F.
- Melt butter on stove top in roasting pan.
- In the roasting pan, brown the stew meat for about 10 minutes. Add the onion for the last few minutes.
- Add the ginger, paprika, cayenne, cumin, fenugreek, turmeric, cinnamon, cardamom, cloves and allspice. Mix and cook for about one minute.
- Add tomatoes and wine.
- Cover, bring to a "medium" simmer.
- Place in oven for approximately 2 hours. Add water or broth 1/2 cup at a time if stew is drying out.
- Stew is done when meat can be easily pierced with a fork.
Nutrition Facts : Calories 89.3, Fat 8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 70.3, Carbohydrate 3, Fiber 0.9, Sugar 0.7, Protein 0.6
BRAZILIAN BEEF AND TOMATOES
You can plate this dish over egg noodles or rice if you wish. I prefer it in a bowl with warm corn tortillas which I use as scoops.
Provided by Diana Adcock
Categories Stew
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a large cast iron skilled over medium high heat brown beef.
- Reduce heat to medium and add the tomatoes, onion, garlic and ginger.
- Stir well.
- Stir in the coconut milk.
- Sprinkle with oregano, red pepper flakes, salt and pepper.
- When mixture comes to a boil reduce heat to medium low.
- Cover and simmer, stirring occasionally, until beef is tender, around 1 and 1/2 hours.
- Stir in beans, cooking for an additional 15 minutes.
- Taste and adjust seasonings.
- Stir in cilantro.
- Serve.
Nutrition Facts : Calories 1386.4, Fat 102.7, SaturatedFat 47.9, Cholesterol 234.7, Sodium 812.6, Carbohydrate 42.5, Fiber 13.1, Sugar 9, Protein 76.4
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