Stew with beef and Tomato Blend

  • 4 persons
  • 15 minutes preparation
  • 240 min.


  1. 550 g Tomato Blend
  2. 300 g carrots
  3. 1 yellow sweet pepper
  4. 1 leek
  5. 1 onion
  6. 1 garlic clove
  7. 200 g chopped bacon cubes
  8. 400 g beef rib, cut into small chunks
  9. 1 l vegetable stock
  10. 200 g mushrooms
  11. 2 bay leaves
  12. 1 tbsp olive oil


1. Wash the sweet pepper and carrots. Cut the sweet pepper and carrots into big chunks, the leek and onion into rings (after washing the leek thoroughly), and the mushrooms into slices. Roughly chop the garlic.
2. Chop the beef rib into small chunks.
3. Slow cooker: put all of the ingredients into the slow cooker and leave to simmer gently for 6 to 7 hours on a high setting.
Casserole dish: heat the olive oil in the casserole dish and fry the onion, garlic, and bacon cubes for several minutes. Add the rest of the ingredients to the dish and leave to stew gently for 3 to 4 hours until the meat is so tender it falls apart. Check regularly to make sure the stew isn’t drying out. Add some extra water if necessary.

Tip: delicious with boiled or steamed potatoes.

The tasteful and versatile tomato base

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