Superb Hashed Beef Stew with Canned Tomatoes

I don't like ready-made hashed beef stew roux and consomme, so I made my own with common ingredients.My husband and kids told me it's easy to eat and they love it.Once you are used to this homemade taste, you can't go back to ready-made roux.If you prefer darker colour, stir-fry the flour in the pan until it becomes brown before adding it. Recipe by Harapekoaomushi-

This is a tomato lover's hashed beef stew, that I'm writing down for a tomato-loving friend, from one tomato lover to another.Microwave the onion beforehand to reduce its cooking time.If you let the stew cool down and rest for a while, it will become even more delicious. (Take care not to let it burn.)Add a bay leaf to make it taste really authentic.If you don't like the sourness of the tomatoes, increase the sugar. Recipe by Miashanmama

This is our house recipe.Saute the onions first, and then saute the flour for 3 minutes. Recipe by Komatsuta

I've always liked hashed beef stew (hayashi rice), and I used to watch my mother make it when I lived at home!It's really important to stir fry the onion well. The beef slices are thin, so slices with a lot of fat are more tasty! Recipe by Kyoku

This stew uses fresh tomatoes, which tastes sweet and sour.　It is good for cold winter.

This is a recipe for cold winter days for my married older brother and his wife who are busy with work and child rearing. This warm stew is nutritious, prevents colds, and has plenty of carrots.If you really sear the meat well at first before adding the wine, it ends up delicious. I usually add mushrooms and potatoes when I make it, but when I make it to freeze I leave out the potatoes. When adding potatoes, add them in during Step 5 as you add the can of demi-glace sauce. For 4 servings. Recipe by Mawaru7

A simplified version as this recipe doesn't require you to make the roux.

I must admit this recipe is really for a beef pie, but the insides where so good, why not just have the insides!! I think it qualifies for stew!! You can cook the first part in a skillet but you do need a Dutch oven to complete it. It is rather fiddly to make but I guarantee you'll be happy with the results. Props to my hubby as well for the photography as usual!!

Hearty, delicious, and easy to make, this old fashioned beef stew is a family favorite. Tender pieces of meat, veggies, and spices are cooked in a yummy broth for this classic recipe that everyone loves.

This recipe is one of my daughter's favorites. She loves steak.Enjoy it with bread.Because the recipe uses steak meat, the stew doesn't have to simmer for a long time. Enjoy making this easy recipe.Please adjust the amount of red wine to your liking. Recipe by Eiyoushino recipe

I adjusted a recipe I had for a while to create my own taste.The key is to cook the chicken after coating it in salt, pepper, and flour. When adding it back into the pot from the plate, add it together with the meat's juices. It's good even without white vinegar. Recipe by LittleBird

Hope you enjoy

It’s funny... I made some chili last week. As I was thinking in my head, “What the hell goes in chili”? I started saying, “Wait, no. This is sounding like a beef stew”. So... I decided to make a beef stew now. It’s cold now and these dishes warm the soul. I never appreciated beef stew when I was younger. But I realize how fine of a dish it is in my older age haha.

My wife has a recipe for beef burgundy which is excellent but I wanted to try making a more traditional beef stew. The weather here in Pennsylvania is starting to get cold so it is a great time for a hardy soup.

Just a good, cold, rainy day meal that goes great with hotdogs or grilled cheese. You may prefer you’re own special sandwich 🥪😋

Very cold day in Colorado so I thought I would make my version of beef stew. It never fails to hit the spot.

This is the go-to special-day dish in our house.A beef stew for special occasions!When you are simmering the stew or dissolving the roux, do not stir the stew around with a spatula. The meat will fall apart. The vegetables shouldn't be added too early (if you're simmering them in the stew), not only because they will dissolve, but because they'll turn black. So I recommend adding them near the end of the cooking time. For 1 box of stew roux worth. Recipe by Gaserisa

Invented on a cold day. Used whatever vegetables we had in the fridge and turned out great!

This classic stew is the ideal project for a chilly weekend. Beef, onion, carrots, mushrooms, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.#GlobalApron

This is an Italian-style beef stew with plenty of tomatoes. I created this recipe for my son, who loves tomato flavors.

This is a great dinner you can prepare the night before and let it cook on low all night! Very good with bread and butter or biscuits! Very filling :hungry

My husband told me that he wanted to eat beef stew with big chunks of meat! So I made this.Beef gristle block is large in size and tough, so it needs to be simmered for two hours. If you don't have time, you can cut it smaller. The meat will be more tender the longer you simmer it. After you add the roux, it will burn if you simmer, so you just have to let all the ingredients meld on low heat. "May Queen" baking potatoes are delicious and will not fall apart during cooking. Recipe by Chietamadon

This is a variation of my demi-glace sauce recipe. I bought a pressure cooker, so I decided to make this.It was so delicious, I couldn't wait to eat it!!You will be truly amazed at the deliciousness of this beef stew! You can boil it down as much as you like until the flavor is concentrated enough for your liking. This will give you an authentic tasting beef stew full of umami flavor. If you're preparing for only 2-3 people, half the ingredients, the water and wine to 150 ml each, and use 1 soup stock cube. Use the same amount of demi-glace sauce. Recipe by Naomoka

This recipe produces thick gravy, with lots of flavor. It’s a chunky, hearty stew that yields leftovers for additional meals throughout the week. Just re-heat and serve.

I could make something up, but I won't. This soup takes some time. This is an evolving recipe. Regardless, the base is the same, and every iteration is BadAss. And I've no clue about servings. I'm a bachelor, so I cook in bulk and freeze.

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