Does anyone have a recipe for beef stew in tomato sauce?

I would take about 1 1/2 pounds of stew meat and brown it in a frying pan. I would put the browned meat in the crockpot. Pour 1/2 cup hot water into the frying pan to scrape up the brown bits. Add to crockpot. Add cut up carrots, celery, onions and potatoes. Add 1 15-16 oz can of tomato sauce. If the tomato sauce is not seasoned, add 1 tea salt, 1/2 tea pepper, and 1 tea worchestershire sauce. Maybe throw in a bayleaf or 2. Cook all day on low. Thicken the gravy with 2-3 tabs of cornstarch mixed in 1/2 cup water--add to stew. Stir it up real good on high until the gravy is thickened.

I think that would work.


On edit: instead of the tomato sauce, you can also use a 15-16 oz can of diced tomatoes.

an alternative would be

Cut half of a jumbo white or yellow onion into strips
Crush a garlic clove or two
Dice 4-6 Roma tomatoes

Cut the 1-2 pounds of beef into cubes of a size you respect figure 1/3-1/2 pound of beef per serving.

Mix the beef with spices.

My suggestion would be salt, black pepper, crushed red pepper, and cardamon. Lightly dust with flour and brown in butter or oil in the bottom of the pot you are going to use for the stew. Cook until generally brown, then remove.

Throw into the same pot the onion, cook gently at low temp, the idea is to get translucent onion bits rather than crispy pieces of diced onion. If there isn't a sizzle when you put in the onion add a litte butter, or oil of preference to help the cooking.

As the onions become brown throw in the garlic.
As an option at this point add some few finely diced (I prefer oyster) mushrooms.

As things begin to look like they are coming together add the diced tomato. If the tomatoes aren't particularly acidic add a cup of red wine, or a tablespoon of vineger or citrus juice(i.e lemon juice), to "brighten" the flavor without adding salt.

Add several splashes of worschester sauce if you are from Wisconsin.

Cook until the tomatoes begin to loose their integrity...then add 4
cups water, 4 teaspoons beef bouillon,

2 salad red potatos per expected serving.
1 6-inch carrot chopped into 1 inch pieces per expected serving
1 stalk celery chooper into 1/2-3/4 inch pieces per expected serving

Return the beef to the pot, keep at low to medium heat for 30 minutes

If you want to thicken the base, prepare a dark rue by browning 2 table spoons of flower in three tablespoons butter. Stir in the rue about 5 minute before serving. The flour needs to be fully cooked so don't rush this step.