Beef stew in tomato-cream sauce
Description
The dish is prepared without unnecessary complications. Unfortunately, stew is often reduced to just potatoes stewed with meat and vegetables. I'm not saying it's not tasty, but it's still worth trying other variations. Today I'll offer you a recipe. The finished dish can be served at the table.
Instructions
- 1
Step 1
Prepare all the necessary ingredients.
- 2
Step 2
Cut the beef into small pieces and fry in vegetable oil until a crust forms. There's no need to cook it through, as the meat will be simmered later.
- 3
Step 3
In the same oil in which the meat was fried, sauté the finely chopped onion and bacon.
- 4
Step 4
Then add the carrot cut into half-rings (3-4 mm thick) and chopped leek to the pan. Cook over medium heat for 5-7 minutes until the vegetables are heated through and begin to soften.
- 5
Step 5
Then add the canned tomatoes to the pan, previously crushing them with a fork or blending them in a blender. Cook over low heat for 10 minutes.
- 6
Step 6
Then pour in about 750 ml of water or broth, return the seared meat to the pan, and add salt, pepper, sugar, and bay leaf.
- 7
Step 7
Pour in the cream and mix. Cover the pan with a lid and simmer over low heat for 1.5–2 hours.
- 8
Step 8
The beef stew is ready. The meat has simmered well, becoming very tender, and the vegetables have softened so much that they've turned into almost a puree.