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20 Minute Tomato Beef Stew

20 Minute Tomato Beef Stew for a Cozy Family Dinner

Experience the warm, comforting flavors of this 20 Minute Tomato Beef Stew, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Beef
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 250-300 g Hotpot Beef Choose ribeye for a rich texture and flavor.
  • 2 Tomatoes Fresh tomatoes provide the best natural sweetness and acidity.
  • 1 tbsp Neutral Oil Can be substituted with olive oil.
  • 4 stalks Green Onions Use white parts for cooking and green tops for garnish.
  • 1 tbsp Minced Garlic Fresh garlic enhances the flavor; pre-minced can be used.
For Seasoning
  • 1.5 tbsp Ketchup Adds a balance of sweetness and acidity.
  • 0.5 tbsp Soy Sauce Opt for low-sodium soy sauce if preferred.
  • 1/8 tsp White Pepper Provides gentle heat.
For the Base
  • 1-2 Potatoes Cut into bite-sized chunks.
  • 1.5-2 cups Beef Stock Vegetable stock can be used for a lighter option.

Equipment

  • large pot
  • large pan

Method
 

Step-by-Step Instructions
  1. Begin by bringing a pot of water to a rolling boil; once bubbling, add the hotpot beef and blanch it for just 30 seconds. Strain and set aside.
  2. In a large pan, heat 1 tablespoon of neutral oil over medium-high heat. Add the white parts of the green onions and minced garlic, sautéing for 4-5 minutes until fragrant and golden.
  3. Introduce the chopped fresh tomatoes to the pan, stirring gently. Cook for 3-4 minutes until the tomatoes soften and release their juices.
  4. Drizzle in 1.5 tablespoons of ketchup, 0.5 tablespoons of soy sauce, and a pinch of white pepper. Stir well to incorporate all flavors, allowing to simmer for a minute.
  5. Add the cut potatoes and 1.5-2 cups of beef stock. Bring to a gentle simmer and cook for 5-6 minutes until potatoes are tender when pierced.
  6. Return the blanched beef to the pot and let it simmer for another 5 minutes, stirring occasionally.
  7. Remove from heat and garnish with the green onion tops. Serve hot in bowls.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 6gVitamin A: 700IUVitamin C: 25mgCalcium: 40mgIron: 3mg

Notes

Blanching the beef is optional but recommended for a cleaner broth. Use fresh, ripe tomatoes for the best taste. Store leftovers for up to 3 days in an airtight container.

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