Round steak stew/sauce with carrot, tomato and soy sauce

Active time: 30 minutes • Total time: 3 hours


Posted on Dec 15, 2015 by Jack McCann
Tags: recipes beef stew steak

This dish is a cross between a stew and beef with sauce. Consider adding potatoes or fried bread as a side. It really benefits from lots of salt and a hoppy beer, so feel free to spurge! You may want to pound out the pre-tenderized steaks to get them to ½” thick if they aren’t already.

PS: don’t waste your time measuring anything, I made up the amounts after the fact anyhow…

Ingredients:

  • 2 pounds round steaks

For dredging/frying:

  • flour mixed with about 2T smoked paprika or chipotle
  • Some sort of cooking fat (skimmed fat from a beef broth, coconut oil, butter)

For the stew:

  • Few cups of sliced carrot
  • 2 chopped onions
  • 7 cloves of garlic
  • 2t dried thyme
  • 1 can tomato paste
  • 1 can diced tomato
  • Smoked paprika or chipotle to taste (2-3 teaspoons?)
  • 2-3T of unpasteurized soy sauce
  • 1-2T molasses
  • Lots of salt
  • 1 pint of beef broth

1. Dredge the steaks in the flour:

2. Melt the fat on fairly high heat in a stockpot and fry the steaks on each side until golden, you will probably need to do this one steak at a time.

3. Add the remaining ingredients and heat until it gets to a simmer.

Ensure the meat is submerged and back at 325 for 2 hours or until the meat is tender.  


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