Superb Hashed Beef Stew with Canned Tomatoes

Superb Hashed Beef Stew with Canned Tomatoes

This is a great hashed beef stew that uses canned tomatoes instead of canned demiglace sauce.

Ingredients: 2~3 servings

2 cloves
2 tablespoons
Beef offcuts
120 g
Shimeji mushrooms
1 packet
1 teaspoon
1/5 teaspoon
a small amount
Plain flour
1 tablespoon
★Red wine
2 tablespoons
★Consommé soup stock
150 ml
2 tablespoons
★Soy sauce
1 tablespoon
★Bay leaf
Canned diced tomatoes
200 g


1. Thinly slice the onion and finely chop the garlic. Cut the beef into bite-sized pieces and break up the mushrooms.
2. Melt the butter in a pot and add the garlic and onions. Cook until wilted.
3. Add the beef. When the beef has browned, add the mushrooms. Add the ☆ ingredients and cook it all together.
4. Sprinkle in 1 tablespoon of the flour and cook well until it's no longer powdery.
5. Add the ★ ingredients. Once it begins to boil, add the canned tomatoes and simmer for about 10 minutes. It's done!
6. Serve on a plate together with rice. If you have some, sprinkle with parsley.

Story Behind this Recipe

I wanted to make something for my kids using vegetables rather than a ready-made roux. Apparently, canned tomatoes have 3 times the nutrients of fresh tomatoes. If you have 20 minutes, you can easily make this delicious dish. If you let it sit overnight, it's great for guests, too!