Autumn Beef Tomato Stew

The fall days have been here for a while, and though we still have warm days, the darkness of nights come early and heart-warming foods seem to be just what we need.

I always enjoy having a meal in a crockpot or in the oven in one of my heavy pots. It takes away the tension of thinking about supper all day and it smells wonderful throughout the house!

This recipe for beef tomato stew is one I have had in different ways over the years, but today, I have recorded it all so I can have measures and amounts for you. Of course this recipe makes a lot, but what can I say? I have a lot to feed!

 Also you could use any other cubed meat in this recipe, use what you have and don’t sweat the small stuff.

The seasoning mix I have here I mostly always have on hand, I use it often and a lot, it is delicious on burgers and fried eggs, in potato salad and in salad dressings.

Beef in Tomato Sauce

2 kilo/4.5 lbs beef cubes

Grape seed oil or other oil that can stand high heat

1 ½ c. flour

1 medium onion or half of a large one

2 celery stalks with leaves

2 medium carrots

1 tablespoon garlic (finally diced or jarred)

Seasoning Mixture

6 tbsp. table salt

2 tbsp. ground black pepper

1 tbsp. smoked paprika (or other)

1 tbsp. dried oregano

1 tbsp. onion powder

1 tbsp. garlic powder

4-6 cups tomato sauce (I used my bone-marrow tomato sauce, but jarred sauce or canned would do, or any you have lying around.)

In large bowl, mix your flour and 4 tbsp. of the spice mixture.  Set aside.

Dice and slice your vegetables as you would like them. Set aside.

In a heavy pot, pour in enough oil to cover the bottom and then some.  Place the cubed beef in the bowl and cover with flour before browning in the heavy pot. Do this in small batches, do not crowd the meat! Set aside as you go.

Once all the meat has been browned, add the vegetables to the oil and stir to coat, letting it cook for 5 minutes. Add the meat back in and the tomato sauce. Stir and adjust seasoning using the mixture above.

Cook in 350° oven for 3 hours, or crockpot for 5-6 hours on high.

Serve on jasmine rice, brown rice or mashed potatoes and enjoy!