Easy & Delish Beef Tomato Stew: A Refreshing Summer Twist!

Hey foodies! Welcome back to the channel!

Today, I’m thrilled to share a recipe that might surprise you: a Beef Tomato Stew that’s perfect even for summer! I know what you’re thinking – stew in summer? But trust me, this isn’t your heavy, wintery version. My special twist makes it lighter, brighter, and incredibly refreshing, thanks to the vibrant flavor of tomatoes and a secret Japanese ingredient that adds incredible depth and umami.

This “Easy & Delish Beef Tomato Stew” is quick to make, packed with flavor, and will become your new go-to for a satisfying yet light meal. Let’s get cooking!

Ingredients (Serves 1)

For the Beef:

• Beef (stew meat or any cut suitable for braising, cut into bite-sized pieces): 100g (approx. 3.5 oz)

• Salt and Black Pepper: to taste

• All-purpose Flour: 1 tsp

• Vegetable Oil: 1 tsp

• Garlic (minced): 1 clove

For the Stew Base:

• Onion (thinly sliced): 120g (approx. 4.2 oz)

• Carrot (half-moon slices): 50g (approx. 1.8 oz)

• Vegetable Oil: 2 tsp

• All-purpose Flour: 1 tsp

Sauce & Simmering Liquids:

• Sake (or white/red wine): 60ml (approx. 1/4 US cup)

• Canned Diced Tomatoes: 120g (approx. 4.2 oz)

• Water: 200ml (approx. 0.85 US cup, or a generous 3/4 cup)

• Ketchup: 0.5 Tbsp

• Miso Paste: 1 tsp (Our secret Japanese ingredient!)

• Tonkatsu Sauce (or Worcestershire sauce): 1 tsp

• Honey: 1 tsp

• Bouillon Cube (crumbled, or 1 tsp bouillon powder): 1 small cube or 1 tsp

Final Additions:

• Potato (peeled and cut into bite-sized pieces): 100g (approx. 3.5 oz)

• Canned Sliced Mushrooms (drained): 50g (approx. 1.8 oz)

  • Note: If using fresh mushrooms, slice them and add them with the carrots.

• Soy Milk (or regular milk/cream): 50ml (approx. 3.5 Tbsp or scant 1/4 US cup)

• Butter: 1 tsp

• Salt and Black Pepper: to taste (for final adjustment)

Instructions (Easy Steps to Deliciousness!)

1. Prep & Sear Beef:
   Cut beef into bite-sized pieces. Season with salt and pepper, then lightly coat with 1 tsp of flour. Heat 1 tsp of oil in a pan over medium-low heat. Add minced garlic and sauté for a moment until fragrant, then add the beef. Cook until browned on all sides. Remove beef from the pan and set aside.

2. Sauté Vegetables & Build Flavor Base:
   In a medium pot or Dutch oven, heat 2 tsp of oil over medium heat. Add the sliced onions and cook until softened, about 5-7 minutes. Add the carrots (and fresh mushrooms, if using) and cook for another few minutes. Sprinkle 1 tsp of flour over the vegetables and stir well, cooking for 1-2 minutes.

3. Deglaze & Add Sauce Ingredients:
   Pour in the sake (or wine) and scrape up any browned bits from the bottom of the pot. Let it simmer for about 2 minutes to cook off the alcohol. Add the canned tomatoes, water, ketchup, miso paste, Tonkatsu sauce, honey, and crumbled bouillon cube. Stir everything together well.

4. Simmer the Stew:
   Return the seared beef to the pot. Bring the stew to a gentle simmer, then reduce the heat to low, cover, and cook for 20 minutes, stirring occasionally.

5. Add Final Ingredients & Finish Simmering:
   After 20 minutes, the sauce should have thickened slightly. Add the potatoes, drained canned mushrooms (if using), and soy milk. Stir gently to combine. Bring back to a simmer, cover, and cook for another 10-15 minutes, or until the potatoes are tender.

6. Finish & Serve:
   Once the potatoes are cooked through, stir in the butter until melted. Taste the stew and adjust seasoning with salt and pepper if needed. Serve hot and enjoy your refreshing summer beef tomato stew!

I can’t wait for you to try this recipe! The miso really adds a wonderful savory depth that complements the tomatoes beautifully, making it perfect for any season. Don’t forget to check out the full video tutorial for more tips and a visual guide.

Happy cooking! Let me know in the comments if you try it!