Classic Beef Stew

Savory, hearty and perfect on a cold winter day, this beef stew is delicious on its own, or served with a crusty whole-grain baguette or over brown rice.

Tomato paste in a tube – it’s my new favorite, must-have pantry item. I know what some of you are thinking, I’m a little late to the party on this one. But, let me explain. Several years ago, when I first started noticing tomato paste in a tube it was rather expensive. Don’t quote me on this but I seem to remember seeing prices around $5 for a 4.5-ounce tube. At that time, it was tough to make the tube purchase when I could buy a 6-ounce can of tomato paste for about $0.80.

As more brands of tubed tomato paste entered the market and prices began to drop, purchasing this convenience item became much more affordable. And convenient it is! For all those recipes that call for a couple tablespoons of tomato paste, the tube is perfect. Just untwist the cap, squeeze out what you need, and put it back in the refrigerator. Compared to canned paste, this is a fantastic no fuss, no waste option.

Today’s beef stew recipe, which calls for 3 tablespoons tomato paste, offers the perfect opportunity to use tomato paste in a tube. But which one to buy? Over the past couple weeks, I started purchasing different brands. While not very scientific given the number of participants in the “study group” (my husband and me), we set up a blind taste test for each other and evaluated seven different brands of tubed tomato paste (Alessi, Amore, Cento, Delallo, Mutti, Kroger’s Simple Truth, and Trader Joes).

Our findings were surprisingly consistent. We both agreed that they all tasted pretty similar and had a nice, bright, robust tomato flavor. The brands that contained less sodium (Amore and Kroger’s Simple Truth) were a bit more acidic tasting. The brands that contained slightly more sodium (Cento and Trader Joes) had a sweeter, smoother “tomato-y” flavor. All the brands we evaluated were low in sodium, ranging from 5 milligrams to 70 milligrams per 2 tablespoons. My guess is that any subtle flavor differences we detected in these pastes would be lost once they’re incorporated into a recipe.

Tubes ranged in price from $1.29 to $3.99, making them much more budget-friendly than several years ago. The size of the tubes we evaluated was similar, averaging about 4.7 ounces. Each tube yielded 8 to 9 tablespoons of tomato paste. A 6-ounce can of tomato paste contains about 10 tablespoons of paste and ranges in price from about $0.95 to $1.45.

One thing you’ll likely notice on tubed tomato paste packaging is the term “double concentrated.” According to the folks at Cook’s Country, double concentrated refers to an Italian manufacturing method used to make tomato paste in a tube. Since most tubed pastes available today are imported from Italy, it’s common to see that terminology. When it comes to the intensity of tomato flavor, double concentrated tubed tomato paste, and canned tomato paste are essentially the same. They can be used interchangeably in recipes (1 tablespoon tubed tomato paste equals 1 tablespoon canned tomato paste).

Interestingly, the different brands of tomato paste we compared had different recommendations for safe storage times once opened. Trader Joes recommended using their tomato paste within 15 days of opening. Most other brands recommend using the paste within 30 to 45 days. Of course, all tubed tomato paste should be refrigerated after opening.

Bottom line – I like having both canned and tubed tomato paste on hand, using the tube when smaller amounts of paste are needed and the can for larger amounts. As for deciding on what brand of tomato paste in a tube to buy, I’ll leave that up to you. Honestly, they were all very good. If you’re looking for the most economical choice, try the Trader Joes brand. It was the cheapest at $1.29 for a 4.6-ounce tube. If you’re looking for a paste with the least amount of sodium, pick the Amore brand. Two tablespoons had just 5 milligrams of sodium. And if we had to pick a best-tasting paste, my husband and I both ranked the Cento brand as our favorite. It had a middle-of-the-road price point at $2.89 for a 4.56-ounce tube. It also had the longest refrigerate-after-opening storage time (30 to 45 days).

Least expensive choice was Trader Joes tubed tomato paste.

Lowest sodium option was Amore tubed tomato paste.

Best tasting (in my opinion) was Cento tubed tomato paste.

To your health,

Darlene

Cook’s Note:

If you prefer to use canned tomato paste for today’s recipe, there’s an easy way to freeze the leftover. Measure unused paste into 1 tablespoon dollops and place them on a pan lined with wax paper. Put the tomato paste dollops in the freezer for a couple of hours or until the paste is firm. Transfer the frozen paste to a freezer bag and label it. The next time you need tablespoon portions of tomato paste, they’re ready to go.

CLASSIC BEEF STEW

Yield: 6 servings

Serving Size: 1 1/3 cups stew

Prep: 15 minutes

Ready: 3 1/2 hours

INGREDIENTS

• 1 1/4 pounds top round steak, cut into 3/4-inch cubes

• 1 teaspoon kosher salt, divided

• 2 tablespoons all-purpose flour

• 2 tablespoons canola oil

• 3 tablespoons tomato paste

• 1 teaspoon dried thyme

• 3 cloves garlic, minced

• 1 cup dry red wine (such as Pinot Noir or Cabernet Sauvignon)

• 3 cups reduced-sodium beef broth

• 1 teaspoon dried crushed rosemary

• 2 whole bay leaves

• 2 cups cubed yellow onion

• 2 cups unpeeled, cubed red potatoes

• 2 cups thickly sliced carrots

• 1 tablespoon cornstarch

• 1 tablespoon Worcestershire sauce

• 1 tablespoon balsamic vinegar

• 3/4 teaspoon black pepper

• 2 tablespoons minced fresh parsley (optional garnish)

DIRECTIONS

1. In a bowl, season beef cubes with a 1/4 teaspoon salt. Sprinkle beef with flour and toss to coat.

2. In a large saucepan, lightly brown all sides of beef cubes in oil over medium heat. Remove beef from pan and cover.

3. To saucepan, add tomato paste, thyme, and garlic. Stirring frequently, cook until fragrant and tomato paste color darkens, about 3 to 5 minutes. Add wine and stir to loosen paste from bottom of saucepan. Return beef to saucepan along with beef broth, rosemary, and bay leaves. Reduce heat to low, cover and simmer 1 1/2 hours.

   

   This is what the tomato paste will look like after a few minutes of cooking time in the saucepan. This step caramelizes the paste which deepens and intensifies the flavor.

   

   This is what the bottom of the saucepan will look like after the wine is stirred in. The wine loosens the caramelized paste from the pan creating a thick, flavorful sauce. This step is called deglazing the pan.

4. To the saucepan, add onions, potatoes, and carrots. Cover and continue to simmer an additional 1 1/2 hours or until beef and vegetables are fork tender.

5. Remove bay leaves from stew. In a small bowl, whisk together cornstarch, Worcestershire sauce, and vinegar until cornstarch is dissolved and add to stew. Bring stew to a gentle simmer and stir frequently, allowing stew to thicken, about 2 to 3 minutes. Remove stew from heat, add remaining 3/4 teaspoon salt and black pepper, and stir. Garnish with fresh parsley if desired and serve.

Nutrition Information per Serving

309 Calories, 10 g Total fat, 2 g Saturated fat, 0 g Trans fat, 55 mg Cholesterol, 645 mg Sodium, 23 g Total carbohydrate, 3 g Dietary fiber, 6 g Total sugars, 0 g Added sugars, 23 g Protein, 0 mcg (0%) Vitamin D, 57 mg (4%) Calcium, 4 mg (20%) Iron, 687 mg (15%) Potassium

© 2023 RECIPES MADE HEALTHY BY DARLENE ZIMMERMAN, MS, RD LLC

Classic Beef Stew

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