« All recipes

Tomato beef stew with Milled Tomatoes

Preparation time: 20 '

Cooking time: 1 hour and 15 minutes

For 4 servings

1kg beef (chuck, chuck tender, flatiron, etc.)
1 onion (coarsely chopped)
2 cloves garlic (melted)
100 ml extra virgin olive oil
1/2 glass of red dry wine
500 ml hot water or meat broth (preferably homemade)
700g Milled Tomatoes KYKNOS
1 tbsp. Tomato Paste KYKNOS
1 cinnamon stick
1 bay leaf
2 grains of allspice
Salt, freshly ground pepper

For serving
500 gr. basmati rice
Fresh chopped parsley or the leaves of spring onions or grated cheese (parmesan or kefalotyri cheese)

Cut the meat into large cubes or portions. Heat olive oil in a large pot and sauté the meat until it turns brown on every side.
Remove the meat to a plate and in the same pot sauté the coarsely chopped onion and garlic. Add the cinnamon, bay leaf and allspice.
Put the meat back in the pot and deglaze with wine. Wait a few minutes for the alcohol to evaporate and pour the hot water or broth into the pot. Simmer for about 45 minutes.

Then, add salt and pepper and put the Milled Tomatoes KYKNOS and Tomato Paste KYKNOS (dissolved in a little water) in the pot. Simmer for about another 20 minutes, until the meat is tender and left with its sauce.
In the meantime, prepare the rice in another pot, according to the instructions on the package. Serve the rice in portions and the meat on top. If you want, sprinkle with parsley or onion or grated cheese.

To turn the meat while sauteing, use tongs or a wooden spatula. Also, do not flip the meat multiple times.