Rich Tomato and Beef Stew A Comfort Classic

Get ready to cozy up with a bowl of pure comfort. This hearty stew, a beloved adaptation of the classic Eastern European borscht, is a one-pot wonder that will fill your kitchen with the most incredible aromas. Forget everything you think you know about borscht; this version is all about the beautiful harmony between rich, savory beef and a bright, tangy tomato base, without a beet in sight. It’s a slow-simmered dish, making it a perfect weekend cooking project, but the process itself is surprisingly simple. The result is a deeply flavorful stew with a luscious, slightly sweet and sour broth, tender beef that melts in your mouth, and soft, chunky vegetables. It’s the kind of meal that feels both rustic and satisfying, guaranteed to become a new family favorite.

Before you roll up your sleeves, let’s get your ingredients lined up. The beauty of this recipe lies in its use of simple, accessible pantry staples. Here’s what you’ll need:

For the Stew:

• Beef: 1 lb (about 500g) of stewing beef, such as chuck, brisket, or shank, cut into 1-inch cubes.
• Potatoes: 2 medium potatoes, peeled and cut into chunks.
• Carrot: 1 large carrot, peeled and cut into chunks. A good tip for even cooking is to use a “rolling cut”—cut a piece on a diagonal, roll the carrot a quarter turn, and cut again.
• Onion: 1 medium onion, sliced.
• Cabbage: ¼ of a medium head of green cabbage, roughly chopped or sliced.
• Tomatoes: 2 ripe medium tomatoes, chopped.
• Cooking Wine: 1 tbsp (10g). Chinese “Liao Jiu”  is traditional. If you can’t find it, dry sherry is an excellent substitute, or you can use a dry white wine.

For the Flavor Base and Thickener:

• Butter: 2 tbsp (20-25g). You can also use a neutral vegetable oil if you prefer.
• Tomato Paste: 5 tbsp (about 70g). Be sure to use concentrated tomato paste, not ketchup, for that deep, rich flavor.
• All-Purpose Flour: ¼ cup (about 50g).
• Black Pepper: ½ tsp (2g), or to taste.
• Salt: To taste.
• Garnish (Optional): Freshly chopped parsley or celery leaves.

Ready to start cooking? This process is all about building layers of flavor. Just follow these simple steps:

1. Rinse the beef cubes under cold water, then pat them completely dry with a paper towel.
2. Prepare all your vegetables: cut the potatoes and carrots into hearty chunks, slice the onion and cabbage, and chop the tomatoes.
3. Place the beef in a large pot or Dutch oven and cover with plenty of cold water. Bring it to a simmer over medium-high heat. Just before it reaches a full boil, you’ll see foam or scum rise to the surface. Use a spoon to carefully skim this off and discard it. This is key for a clear, clean-tasting broth. Once skimmed, add the cooking wine (or sherry), reduce the heat to low, cover, and let it gently simmer for 1.5 hours, or until the beef is starting to get tender. Add a generous pinch of salt halfway through.
4. Add the chopped fresh tomatoes to the pot and continue to simmer for another 15 minutes to let them break down. Then, add the potatoes and carrots. Cook until they are almost tender (about 20 minutes), then stir in the sliced cabbage and onion.
5. While the stew is simmering, heat the butter or oil in a separate small skillet over medium-low heat. Add the tomato paste and sauté for 2-3 minutes, stirring constantly. You’ll notice it darkens in color and becomes incredibly fragrant. This step is crucial for developing a deep, rich tomato flavor. Pour the sautéed tomato paste into the beef stew and stir to combine.
6. In another small, dry skillet, add the flour. Toast it over low heat, stirring frequently, until it turns a light golden-brown and smells nutty, about 3-4 minutes. This will thicken your stew and add another layer of toasted flavor. Carefully pour this toasted flour into the stew, stirring vigorously to prevent clumps.
7. Let the stew simmer for a final 10-15 minutes, or until the beef is perfectly tender, all the vegetables are soft, and the broth has thickened to a beautiful consistency. Season with black pepper and add more salt if needed.
8. Ladle the hot, fragrant stew into bowls. If you like, garnish with a sprinkle of fresh parsley or celery leaves for a pop of color and freshness.

The moment you take your first spoonful of this stew is pure magic. The broth is the star of the show—it’s rich, tangy, and savory, with just a hint of sweetness that ties everything together. The beef is fall-apart tender, and the potatoes, carrots, and cabbage have soaked up all that wonderful flavor, becoming soft and satisfying. It’s a wonderfully complete and comforting meal that feels like a warm hug in a bowl. I truly hope you give this recipe a try on a day when you need a little extra warmth and comfort. It’s a joy to make and even more of a joy to eat. Let me know in the comments how it turns out for you or if you added your own special touch