Rich Tomato Beef Stew

Samantha Tan

Watch this recipe on YouTube!

This recipe was first published on my old blog in London, about 7 years ago.

Cold weather calls for hearty comfort food, so here: a simple-to-cook pot of tender beefy goodness with a thick flavorsome gravy to warm you up this winter :) Double the recipe if you like and freeze for a later date- the beef keeps well and will only get tastier with time.

Bon appetit!

Rich Tomato Beef Stew

Serves 2-3

Sweat in a pan over low-medium heat until translucent:

1 onion, sliced into half rings

2 cloves garlic, minced


Add and stir for a few minutes until meat is browned:

1 1/2 lbs brisket or any stewing/braising beef, cut into chunks

2 bay leaves

A generous sprinkling of dried mixed herbs

2 dried chillies, crushed

Salt and black pepper


Stir in, cover and simmer on low heat for 2 hours until thickened:

1 large carrot, cut into chunks (or any vegetables/pulses you feel like using)

1 can (400g) chopped tomatoes

1 cup water

A good glug of milk


At the last minute, stir in 1 tsp wholegrain mustard and cook a couple more minutes.

Serve hot with rice, couscous or bread. Tastes even better as leftovers the next day!


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