Mrs JB Makes cheese grits topped with eggs Cajun Breakfast made by My Cajun wife with fig preserves on the side Biscuits are not shown but were eaten with th…
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Question by siamvelvet72: Can I add fresh tomatoes to my beef stew or would that taste weird?
I’ve read different recipes that have called for tomato paste in it. I have a ton of tomatoes from the garden and I was wondering if I could add some to my beef stew or would that taste funny?
Best answer:
Answer by Sum
Fresh is always best… but if you can, get older ones which are more mature. They tend to sell horrid little green tomatoes a the store. You can leave them a window sill for a few days to mature.
Then you just boil them down to make a great sauce. This makes an excellent base for beef stew – or even vegetable stews.
In vegetarian cooking you use them in the same way even when there’s no meat in the stew – and tomatoes make an excellent background taste for you cabbage or whatever kind of soup you’re making.
Whether you boil the tomatoes to death or just boil them so there’s still chunks – it’s up to you. Both ways are real nice.
Add your own answer in the comments!
Find More Tomato Recipes Articles
typo all
yes i watch you a the time your food vids are great.ive been watchig some
of your older vids too…you’re very entertaining and I love to watch you
cook.
i dont really care for figs but i bet they sure taste good
My wifes homemade whole fig preserve is real fine with this too Betty. Have
you seen any of my southern smothered pork chop & gravy videos? I have
about 10 uploaded, We like em with greens mashed tators & fresh hot
cornbread… MMMmmmmm
Awsome job Mrs jB
Thanks, I’ll pass it on to Mrs JB
this is oh soooooo good i just tried this this morning…… LOVED IT
She cooks good too. see ya next year Ed
WHAT DID SHE USE TO GET ALL THE STUFF OFF THE TOMATOES? THANKS! Shit, I was
yelling…lol
Its called: “Fit” They also sell: “Veggie Wash” they are both a food safe
cleaner, & sold in the produce section at Grocery stores. Google it for
more info
Smithfield sold out to China.
Love seeing Ms JB rockin the kitchen. Hope to see you next year at the
latest. Love ya’ll
Love seeing Ms JB rockin the kitchen. Hope to see you next year at the
latest. Love ya’ll
Being a non-union yankee grits just aren’t for me and yes I eaten my aunt’s
grits from Kentucky but everything else looks good. I must say my favorite
videos are when Miss JB is cooking and you are the camera boy. You2 seem to
care for each other much. If I was invited to your house for some eats it
would be my honor and no matter what was on my plate it would be clean
after seconds of course. Then we could enjoy a couple pops and maybe I
could introduce you to Yuengling Lager made here in Pa.
Those fig preserves look divine! So good on buttered toast or to eat
straight out of the jar. The casserole looks delicious! Good hearty meal. I
could learn a lot from you Mrs JB. I’m sure you have a lot of good tips
about cooking with your years of experience.
30 mins at 400
Don’t need that much sugar JB, you too sweet as it is Boy! LOL Give Mrs. JB
are love from the hills and hollers of East Kentucky. Glad your barn door
was closed
if u would let mrs jb in the kitchen more, then u would have more time for
pops—-jus a thought, thank u both for a very entertaining video
Yeah the BA was in charge of this one
thanks for the recipe missis jb i will try it
Send me a Cajun cow and I’ll raise in this hills
This video has certainly made me hungry!! Your wife is such a sweet lady,
lol we know who wears the pants tho!
I love this recipe! How long did it bake in the oven and at what temp?
You aint heard her when shes mad. Hah!
Thanks. She will be in my next video also
Tomato paste is usually used because it not only adds flavour, it is a thickening agent.
Fresh tomatoes would taste fine, but you might want to also stir in some tomato paste or some other thickening agent (such as flour or corn starch, stir with cold water before adding to the stew to remove any lumps).
Toss ’em in. I use canned tomatoes in mine. The only thing is that you have to use more (fresh is much less concentrated than paste.) and have to cut back on the other liquids to compensate.
I think it would be really good. My mom adds tomatoes to chicken noodle soup. Now that’s weird.
You can do that, it doesn’t taste funny, but it would be best if the tomatoes cooked in the stew for a while so they should go in at the beginning. Cook them long enough and they blend in with the gravy so you don’t even know there are tomatoes in there. I hardly ever make any kind of stew without adding canned tomatoes. They contribute to a rich nicely coloured gravy.
The issues you run into using fresh tomatoes are that tomato skins are not attractive in a stew, and that fresh tomatoes have a lot of water in them. You deal with the skins by peeling the tomatoes first. Plunge into boiling water, remove a minute or so later, and the skins should slip off fairly easily. The alternative is to fish the skins out of the stew later, a time-consuming project and hardly ever 100% successful. The water in fresh tomatoes means you should use less liquid to start with. Wait until the tomatoes have softened and released some of their water before deciding if the stew needs more liquid or not. You can mash them a bit when they have softened.
OF course you can use your wonderful home grown tomatoes. You do want to remove the skin. The skin can make your dish bitter and no one wants to be picking tomato skins out of a dish. Prepare a pot of boiling water and a bowl of ice water. Using a sharp knife make a cross shaped slit through the skin on the bottom of the tomatoes. Immerse them in boiling water for 5 seconds. Remove and transfer to the ice water. The skin will be easy to remove. When cooking tomatoes I prefer to use only the pulp and not the seeds. The seeds are easy to scoop out. You can add the tomatoes directly to your stew.
Enjoy