Red Sauce Beef Stew
Red Sauce Beef Stew
Ingredients
For the Beef Stew
- 2 pounds beef chuck roast, cut into 1 1/2-inch cubes
- salt, as needed
- black pepper, as needed
- 2 tablespoons vegetable oil
- 1 yellow onion, large, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 15 ounces tomato sauce
- 2 cups beef broth
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce
- 1 tablespoon granulated sugar
- 1 bay leaf
- 1 pound potatoes, peeled and cut into 1-inch cubes
- 2 carrots, peeled and cut into 1/2-inch thick rounds
For Serving
- cooked white rice, as needed
Instructions
- 1
Preheat your oven to 325°F. Pat the beef chuck roast cubes dry with paper towels and season generously with salt and black pepper.
⏱️ 5 min•🌡️ 325
- 2
Heat the vegetable oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the beef in batches, browning on all sides, about 2-3 minutes per side. Do not overcrowd the pot. Remove the seared beef and set aside.
⏱️ 10 min
- 3
Reduce the heat to medium. Add the diced yellow onion to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min
- 4
Stir in the tomato paste and cook for 1 minute, stirring constantly, to deepen its flavor.
⏱️ 1 min
- 5
Pour in the tomato sauce, beef broth, soy sauce, fish sauce, and granulated sugar. Add the bay leaf. Bring the mixture to a gentle simmer, scraping any browned bits from the bottom of the pot.
⏱️ 5 min
- 6
Return the seared beef to the pot, ensuring it is mostly submerged in the sauce. Cover the Dutch oven with a lid and transfer it to the preheated oven. Cook for 2 hours, or until the beef is very tender.
⏱️ 120 min•🌡️ 325
- 7
Remove the pot from the oven. Stir in the cubed potatoes and sliced carrots. Cover again and return to the oven. Continue to cook for another 30-45 minutes, or until the vegetables are fork-tender.
⏱️ 40 min•🌡️ 325
- 8
Carefully remove the bay leaf from the stew. Taste and adjust seasoning with additional salt and black pepper if needed. Serve the Red Sauce Beef Stew hot over a bed of fluffy cooked white rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Red Sauce Beef Stew
Ingredients
For the Beef Stew
- 2 pounds beef chuck roast, cut into 1 1/2-inch cubes
- salt, as needed
- black pepper, as needed
- 2 tablespoons vegetable oil
- 1 yellow onion, large, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 15 ounces tomato sauce
- 2 cups beef broth
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce
- 1 tablespoon granulated sugar
- 1 bay leaf
- 1 pound potatoes, peeled and cut into 1-inch cubes
- 2 carrots, peeled and cut into 1/2-inch thick rounds
For Serving
- cooked white rice, as needed
Instructions
- 1
Preheat your oven to 325°F. Pat the beef chuck roast cubes dry with paper towels and season generously with salt and black pepper.
⏱️ 5 min•🌡️ 325 - 2
Heat the vegetable oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the beef in batches, browning on all sides, about 2-3 minutes per side. Do not overcrowd the pot. Remove the seared beef and set aside.
⏱️ 10 min - 3
Reduce the heat to medium. Add the diced yellow onion to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min - 4
Stir in the tomato paste and cook for 1 minute, stirring constantly, to deepen its flavor.
⏱️ 1 min - 5
Pour in the tomato sauce, beef broth, soy sauce, fish sauce, and granulated sugar. Add the bay leaf. Bring the mixture to a gentle simmer, scraping any browned bits from the bottom of the pot.
⏱️ 5 min - 6
Return the seared beef to the pot, ensuring it is mostly submerged in the sauce. Cover the Dutch oven with a lid and transfer it to the preheated oven. Cook for 2 hours, or until the beef is very tender.
⏱️ 120 min•🌡️ 325 - 7
Remove the pot from the oven. Stir in the cubed potatoes and sliced carrots. Cover again and return to the oven. Continue to cook for another 30-45 minutes, or until the vegetables are fork-tender.
⏱️ 40 min•🌡️ 325 - 8
Carefully remove the bay leaf from the stew. Taste and adjust seasoning with additional salt and black pepper if needed. Serve the Red Sauce Beef Stew hot over a bed of fluffy cooked white rice.
⏱️ 1 min