How to Cook Stew Without Tomatoes

To cook a stew without tomatoes, you can use a variety of ingredients to create a flavorful base. One popular method is to use beef broth or vegetable broth as the liquid base. You can also add red wine for depth of flavor.

Here’s a basic recipe:

Ingredients:

• 1-2 lbs beef stew meat
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups beef or vegetable broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 bay leaf
• 4 carrots, peeled and sliced
• 4 potatoes, peeled and cubed
• 1 cup frozen peas

Instructions:

1. In a large bowl, mix together the flour, salt, and pepper. Add the beef stew meat and toss to coat.
2. Heat the oil in a large pot or Dutch oven over medium heat. Add the beef and cook until browned on all sides. Remove the beef and set aside.
3. Add the onion and garlic to the pot and cook until softened, about 5 minutes.
4. Return the beef to the pot and add the broth, Worcestershire sauce, thyme, and bay leaf. Bring to a boil, then reduce heat to low and simmer for 1 hour.
5. Add the carrots and potatoes to the pot and simmer for another 30 minutes, or until the vegetables are tender.
6. Stir in the frozen peas and cook for an additional 5 minutes.
7. Remove the bay leaf and serve the stew hot.

This recipe creates a hearty, flavorful stew without the use of tomatoes. The beef broth and Worcestershire sauce provide a rich base, while the vegetables and peas add texture and nutrition.