Tomato Beef Stew
Nothing hits the spot on a chilly winter night like a hearty bowl of beef stew. Tomato beef stew is an easy weeknight spin on a classic stew that is full of flavor. It is comfort food at its finest.
1 pound beef cut into cubes
2 tomatoes, cut into 8 pieces each
1 red onion, cut into long strips
3-4 slices ginger
4 cloves garlic
3 star anise
1 green onion or a handful of cilantro for topping, optional
1 tabelspoon vegetable oil
½ tablespoon sugar
2 cups hot water
1 teaspoon salt
1 tablespoon soy sauce
Step 1: Add beef cubs, slices of ginger and 2 cups of water in a pan. Bring to boil over medium-high heat , boil for about 1-2 minutes until the beef is no longer pink, discard the water in the pan and rinse the beef under running cold water for about 30 seconds, drain well and set aside.
Step 2: Heat oil into a pan over medium-high heat, stir in the garlic, ginger, red onion and star anise, stir fry for about 2 minutes until fragrant. Add in the tomato, ketchup, and toss in the sugar, cook for about 5 minutes until the tomatoes has turned soft. Add the beef cubes into the pan. Pour in the hot water and turn to medium heat, simmer for about 20-25 minutes with lid on, stir occasionally.
Step 3: Toss in the salt and soy sauce, stir and mix well, cook for another 2-3 minutes.
Top with cilantro or green onion to serve.