Italian-American Tomato Stew

Ingredients

While the original South African Tomato Bredie is traditionally made with lamb, this Italian-American adaptation replaces lamb with beef, which is commonly used in Italian-American cuisine. Additionally, the Italian-American Tomato Stew incorporates classic Italian herbs and spices such as basil, oregano, and garlic, giving it a distinct Mediterranean twist. We alse have the original recipe for Tomato bredie, so you can check it out.

• 2 pounds (900g) beef stew meat, cubed 2 pounds (900g) beef stew meat, cubed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, diced 1 onion, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 celery stalks, sliced 2 celery stalks, sliced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 1 can (14 ounces/400g) diced tomatoes 1 can (14 ounces/400g) diced tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon dried basil 1 teaspoon dried basil
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 bay leaf 1 bay leaf
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 40g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the beef cubes and brown them on all sides. Remove the beef from the pot and set aside.
2. 2.
   In the same pot, add the diced onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the carrots, celery, and red bell pepper to the pot. Cook for a few minutes until the vegetables start to soften.
4. 4.
   Return the beef to the pot and pour in the beef broth, diced tomatoes, and tomato paste. Stir well to combine.
5. 5.
   Add the dried basil, dried oregano, bay leaf, salt, and pepper. Give it a good stir.
6. 6.
   Reduce the heat to low, cover the pot, and let the stew simmer for 2-3 hours, or until the beef is tender and the flavors have melded together.
7. 7.
   Remove the bay leaf before serving.
8. 8.
   Serve the Italian-American Tomato Stew hot over mashed potatoes or with crusty bread.

Treat your ingredients with care...

• Beef stew meat — For a more tender result, choose cuts like chuck or round roast and trim any excess fat before cubing.

Tips & Tricks

• For an extra depth of flavor, marinate the beef cubes in red wine and Italian herbs for a few hours before cooking.
• If you prefer a thicker stew, mix a tablespoon of cornstarch with cold water and stir it into the stew during the last 15 minutes of cooking.
• Feel free to add other vegetables like zucchini or mushrooms to customize the stew to your liking.
• Leftovers taste even better the next day as the flavors continue to develop.

Serving advice

Serve the Italian-American Tomato Stew in deep bowls over a bed of creamy mashed potatoes or with a side of crusty bread to soak up the delicious sauce. Garnish with fresh basil leaves for a pop of color and added freshness.

Presentation advice

To enhance the presentation, sprinkle some grated Parmesan cheese on top of the stew just before serving. The cheese will melt into the stew, adding a delightful richness and a touch of Italian authenticity.