Beef stew with fresh tomatoes, carrots and cocktail sausages.
You can never have too many good stews – and my recipe for beef stew with fresh tomatoes and cocktail sausages is a real family favourite.
Tender beef simmers with bacon, fresh tomatoes, carrots and mushrooms in a rich, creamy sauce flavoured with paprika, tomato purée, cream and pickled pearl onions.
The result is a warming, full-flavoured dish that is reminiscent of a classic paprika stew – with a fresh and slightly different twist.
I like to use sirloin or fillet, which turns beautifully tender in a short time, but you can also choose another cut of beef. Just remember that some cuts need a longer simmering time before the meat is fully tender.
The cocktail sausages give the stew extra body and flavour, and together with the fresh tomatoes and pickled pearl onions you get a pleasing balance of sweet, sharp and rich.
This beef stew is just the thing when you fancy a cosy, filling dinner, and it works equally well on a weeknight or at the weekend. I most often serve it with rice or mashed potatoes, but try it with pasta or a good baked potato too.
For a slightly lighter option, serve it with roasted vegetables, cauliflower rice or fried pointed cabbage.
The stew freezes well, so do make a big batch – it is always a pleasure to have an easy dinner ready in the freezer. A warming, rich and creamy beef stew that brings the whole family to the table.
Beef stew with fresh tomatoes and cocktail sausages
Ingredients
- 500 g beef, cut into slices or strips sirloin or fillet cooks quickest
- 200 g cocktail sausages small smoked frankfurter-style sausages
- 150 g bacon, cut into large cubes
- 200 g mushrooms, quartered
- 1 onion, roughly chopped
- 3 cloves garlic, grated or crushed
- 150 g carrots, sliced or diced
- 250 g cherry tomatoes, halved
- 2 tbsp paprika
- 3 tbsp tomato purée
- 300 ml stock, chicken or vegetable
- 250 ml cream whipping cream or cooking cream
- 190 g pickled pearl onions, drained from a jar; silverskin onions
- 1 handful parsley, finely chopped
- Salt and freshly ground pepper
- Oil
To serve
- Mashed potatoes, potatoes, rice or pasta
- Roasted vegetables or cauliflower rice
- Chopped parsley
Method
- Heat a casserole or deep frying pan and brown the beef well in a splash of oil. Season with salt and freshly ground pepper, then set the meat aside on a plate.
- At the same time, set a frying pan or saucepan over a low heat and let the sausages fry until golden while you make the rest of the dish.
- Add a little oil to the pan the meat was browned in and fry the bacon until lightly golden, then add the mushrooms and fry until they have released their liquid.
- Add the onion and garlic and fry until the onion is translucent.
- Add the carrots and tomatoes and fry for a couple of minutes, then sprinkle over the paprika and stir to combine.
- Add the tomato purée and heat it through for about a minute, then return the meat to the pan and pour in the stock. Let the stew simmer for about 10 minutes.
- Add the cocktail sausages, cream and pearl onions to the stew and heat through.
- Season to taste with salt and freshly ground pepper, and serve with your chosen accompaniments and a sprinkling of finely chopped parsley.
Nutrition
Premium
Fantastisk dejlig ret
Hej Kirsten
Hvor gør det mig glad at høre, tusind tak for de søde ord 🙂
Warm wishes, Dianna