Dec 19, 2011

Beef al Pomodoro

Beef al Pomodoro

You must try this.

I’ll be twisting your arm if you don’t because you’ll miss out on the best beef stew, ever. You will want to bathe yourself in this stuff or use it as a perfume, mark my words.

As if a slow simmered beef stew isn’t good enough on its own, this one’s infused with a lot of different tomato flavors—from sun dried tomatoes packed in oil and sweet cherry tomatoes that pop open, to tomato paste that deepens the tomato flavor even more—turning it into the best beef stew I ever ate in my life.

Now don’t argue me on this, trust me and cook it! I promise you won’t be disappointed.

 

Ingredients:

2 pounds stewing steak (I used ‘riblappen’)
1 large onion
2 garlic cloves
4 sun-dried tomatoes (on oil)
1 package cherry tomatoes
2 tbsp flour
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp mustard powder
1 tsp Italians herbs
2 heaping tbsp tomato paste
6 cups beef stock (warm)
fresh basil

 

Directions:

Cut the onions in half-rings and grate the garlic.
Beef al Pomodoro

The meat. Of course there’s meat. I have no idea what cut of meat these riblappen are in other countries but you can’t go wrong with stewing steak.
Beef al Pomodoro

 
I trim some of the fat, but that’s a personal choice. You can choose to leave it on or remove it all.
 

In a small bowl you combine the flour with the mustard powder, pepper, salt and a pinch of nutmeg.
Beef al Pomodoro

Cube the meat, dap it dry with kitchen paper and sprinkle the flour mix all over.
Beef al Pomodoro

Slice the sun-dried tomatoes in thin strips.
Beef al Pomodoro

Heat some butter and brown the beef in small batches. Don’t overcrowd your pan or the beef won’t brown properly.
Beef al Pomodoro

Add a bit more butter and sauté the onions for a minute or 4. Add the garlic and cook for an extra minute.
Beef al Pomodoro

Add the beef to the onions.
Beef al Pomodoro

Add the sun-dried tomatoes, Italian seasoning, hot beef stock and tomato paste.
Beef al Pomodoro

 
Normally I’d cook the tomato paste to sweeten it up but I needed the acidity this time, so I didn’t.
 

Beef stew needs bay leaves. Yes, it does. There’s no getting around that.
Beef al Pomodoro

Bring it to a boil and simmer it, over low heat, for at least 2 and a half hours.
Beef al Pomodoro

 
Fast forward.
 

Remove the bay leaves and season the sauce with salt and pepper to taste.
Beef al Pomodoro

Wash the cherry tomatoes and add them to the stew. Simmer the stew for another 15 to 30 minutes.
Beef al Pomodoro

 
The cherry tomatoes will pop and get all sweet and delicious.
 

Yes, please.
Beef al Pomodoro

 
This is one of the rare stews we prefer to eat with pasta here. It just works. It really works. Garnish with fresh basil.
 

Now seriously, how pretty is that?
Beef al Pomodoro

Beef al Pomodoro
Ingredients
    2 pounds stewing steak (I used ‘riblappen’)
    1 large onion
    2 garlic cloves
    4 sun-dried tomatoes (on oil)
    1 package cherry tomatoes
    2 tbsp flour
    1/2 tsp salt
    1/4 tsp black pepper
    1/2 tsp mustard powder
    1 tsp Italians herbs
    2 heaping tbsp tomato paste
    6 cups beef stock (warm)
    fresh basil

Directions
    Cut the onions in half-rings, slice the sun-dried tomatoes and grate the garlic. Cube the meat and dry it with kitchen paper. Combine the flour with the salt, black pepper, mustard powder and nutmeg and sprinkle it all over the beef cubes.

    Heat some butter and brown the beef in small batches. Don’t overcrowd your pan or the beef won’t brown properly. Add a bit more butter and sauté the onions for a minute or 4. Add the garlic and cook for an extra minute before readding the beef cubes.

    Add the sun-dried tomatoes, Italian seasoning, hot beef stock, bay leaves and tomato paste. Bring it to a boil and simmer it, over low heat, for at least 2 and a half hours.

    After this time you remove the bay leaves and season the sauce with salt and pepper to taste. Wash the cherry tomatoes and add them to the stew. Simmer the stew for another 15 to 30 minutes.

    Garnish with fresh basil. This beef stew works really well with pasta!

Meal type: dinner, stew, beef
Servings: 4
Copyright: © kayotickitchen.com

    © kayotic.com
    Click here to print recipes older than 2010
    e-mail this post to a friend

    23 Comments »

    1. 1

      Oh my goodness!  This looks deliciously rich and amazing! 

      chi chi on Dec 19, 2011 @ 8:27 pm Reply
    2. 2

      Riblappen looks like chuck steak here in the U.S.I don’t know if it is better than my beef stew but,I will try it.

      Jack on Dec 19, 2011 @ 10:14 pm Reply
      1. Half my twitter timeline and I tried to figure out what riblappen were in the US and came up with very little. It seems we just don’t have the same cuts of beef here as you guys have there. We also don’t have brisket here!

        Differences like that makes food blogging hard at times :) 

        Kay on Dec 19, 2011 @ 10:25 pm Reply
    3. 3

      Oh, my gosh that looks incredible! I’ve always loved beef and tomatoes together so this is right up my alley. I’ll be trying it out over the holidays!

      Lana @ Never Enough Thyme on Dec 19, 2011 @ 10:17 pm Reply
    4. 4

      Thought I would dash this off to tell you how wonderful I think your recipe is… the secret to my beef stew has always been the tomatoes… mostly I use a good organic tomato juice as part of my liquids and a few T. of tomato paste. I look forward to trying the sun-dried and cherry tomatoes!! Have the merriest of Christmases!!

      susan davis on Dec 19, 2011 @ 10:20 pm Reply
    5. 5

      Whenever I make stews and such here in Canada, I use the cut of meat labeled “Beef stewing steak- rib”…..I figure since it says stewing it means it will taste the best when it needs to cook for periods of time. It seems to work!

      Jefta on Dec 19, 2011 @ 11:14 pm Reply
    6. 6

      I’ve tried you’re cranberry beef stew, and that was delicious so I’ll trust that this one is equally tasty ;) I’d use stewing beef (cubes) or a boneless beef blade roast, those work well in dishes as such in case anyone is wondering. Cuts of meats have different names in many countries.

      Rebecca on Dec 19, 2011 @ 11:22 pm Reply
    7. 7

      This looks so good!!! I’ll definitely try it, probably after Christmas.

      Mike on Dec 19, 2011 @ 11:56 pm Reply
    8. 8

       http://en.wikipedia.org/wiki/Beef#Cuts 

      This wikipedia article on cuts of beef looks like it might provide some insight! It has several beef charts, including American cuts and Dutch cuts. Unfortunately all the names are in English so I can’t tell what riblappen is. I would assume it is the small upper rib section which is the only part, according to the chart, that the dutch consider to be rib. Also, while it does appear you have brisket, it is very different from ours.

      Ellie on Dec 20, 2011 @ 12:17 am Reply
      1. From what I’m learning now, it has little to do with the names but more the fact that different countries make cuts in different ways. There are even huge differences in Europe, the French cuts are different from the English, for instance. Fascinating stuff.

        Kay on Dec 20, 2011 @ 7:58 am Reply
    9. 9

      A little more Googling produced <a href=”http://dl.dropbox.com/u/47458966/riblappen.PNG”>these very handy pages</a> from a book called <a href=”http://books.google.com/books?id=UgieKy9LsBAC&lpg=PA106&ots=rsecJrRicG&dq=riblappen%20english&pg=PP1#v=onepage&q=riblappen%20english&f=false”>A Food Shopper’s Guide to Hollans</a> which I hope clears up some of the confusion!

      Ellie on Dec 20, 2011 @ 12:32 am Reply
    10. 10

      Holy God of the Heavens. I have died.

      Bev Weidner on Dec 20, 2011 @ 1:08 am Reply
    11. 11

      Whoa!
      Stumbled upon your website by accident and absolutely love it already! (before even trying anything out)
      Going to attempt your Yoghurt Chicken tonight (with corriander as I LOVE it)

      Looking forward to many tasty dinners!

      Iana on Dec 20, 2011 @ 9:59 am Reply
    12. 12

      I love your idea of using multiple tomato types–I can totally see how that will add several layers of flavor!

      Felicia on Dec 21, 2011 @ 5:57 am Reply
    13. 13

      We loved it! Made it today…it’s delicious…. And indeed with pasta. I used Tagliatelle. Thanks Kay!
        

      Caroline on Dec 21, 2011 @ 8:05 pm Reply
    14. 14

      Being a Canadian living in the Netherlands,  I would use a riblappen as a chuck.
      Most of the beef in the Netherlands is much tougher then in Canada or the States.
      I hope this helps a bit.  I’m excited to find this site as I can used Netherlands ingredients in the recipes.   

      Lynn Schmale on Jan 13, 2012 @ 8:54 pm Reply
    15. 15

      I’m really looking forward to trying this, I heard from a friend that it really is amazing.

      Lynn Schmale on Jan 13, 2012 @ 8:56 pm Reply
    16. 16

      I have been a fan of this site for awhile, but this was the first recipe I tried!  It turned out great!  I used chuck roast in the US and it turned out great.  I really loved the different tomato flavor and it DID go well with pasta!

      Celia K on Jan 23, 2012 @ 5:14 am Reply
    17. 17

      Hoi Kay, ik heb eindelijk mijn slowcooker besteld (ben door jou aangestoken) en ga het weekend de Beef al Pomodoro proberen in de slowcooker. Heb jij advies hoe lang de riblappen (kilo) moeten garen? Heb je al rundvlees geprobeerd? Tevens staat de Chicken a l’Orange op het programma. Lijkt mij heerlijk. Bedankt voor je inzicht om met nieuwe smaken en kooktechnieken aan de slag te gaan. Fijn weekend.
      Vera 

      ElveraIrene on Feb 17, 2012 @ 9:37 pm Reply
      1. Nee, heb dit recept er nog niet in geprobeerd. Ik zout voor zo’n 8 a 9 uur gaan op low.

        Gebruik wel kip met bot erin, dat is veel lekkerder dan met filet! 

        Kay on Feb 17, 2012 @ 9:42 pm Reply
    18. 18

      Hi, this looks sooo good and am about to go and buy the ingrediants but was wondering, how many does this serve? I need to make it for 9 as I am cooking for Father’s day which is tonight. PLEASE HELP as i really want to make this xxxx

      Yasemin on Jun 17, 2012 @ 1:50 pm Reply
    19. 19

      Kay, het was heerlijk! Het was voor het eerst dat ik een recept van je site maakte, van de week pas via een link op het Viva-forum ontdekt, en het was ook voor mijn zoon van 13 heel goed te doen. De plaatjes tijdens het koken maken hem veel duidelijk dus er zullen nog wel meer probeersels volgen ;-) Bedankt!

      Jetske on Nov 8, 2012 @ 8:13 pm Reply
    20. 20

      Dag Kay,
      Vanavond ben ik beef al pomodori gaan maken. Over een ding ben ik onzeker nl de maat van een ‘cup’. Volgens mij is dat ca 250 ml. In jouw recept staat dat je 6 cups beef stock toe moet voegen. Klopt dat, ik vind dit erg veel. Ik heb het maar op een halve liter gehouden.
      Ik ben erg enthousiast over je website die ik pas een week of wat geleden ontdekt heb en heb al een hele lijst gemaakt van recepten die ik wil gaan maken.

      Anca on Jan 23, 2014 @ 11:34 pm Reply

    RSS feed for comments on this post.

    Leave a comment