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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.
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.
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.
Cube the meat, dap it dry with kitchen paper and sprinkle the flour mix all over.
Slice the sun-dried tomatoes in thin strips.
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.
Add the beef to the onions.
Add the sun-dried tomatoes, Italian seasoning, hot beef stock and tomato paste.
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.
Bring it to a boil and simmer it, over low heat, for at least 2 and a half hours.
Fast forward.
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.
The cherry tomatoes will pop and get all sweet and delicious.
Yes, please.
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 | |||||||||
| Ingredients |
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 |
|
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 |
|
22 Comments »
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Oh my goodness! This looks deliciously rich and amazing!
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.
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 :)
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!
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!!
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!
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.
This looks so good!!! I’ll definitely try it, probably after Christmas.
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.
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.
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!
Holy God of the Heavens. I have died.
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!
I love your idea of using multiple tomato types–I can totally see how that will add several layers of flavor!
We loved it! Made it today…it’s delicious…. And indeed with pasta. I used Tagliatelle. Thanks Kay!
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.
I’m really looking forward to trying this, I heard from a friend that it really is amazing.
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!
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
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!
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
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!