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Hot Tomato Copycat Recipe


5 pounds lean beef stew meat

1 (14 ounce) can tomato paste

4 cups chicken broth

2 cups vegetable broth

1/2 cup wine

2 slices celery


In a large resealable plastic bag, mix tomato paste, chicken broth, vegetable broth, wine and celery mixture. Add salt, pepper, pepper spray and Worcestershire sauce; shake bag around. Let this marinate in refrigerator 8 hours.

Preheat the oven to 375 degrees F (190 degrees C).

Remove large chunks of meat and bone, discard bones and saute with Italian seasoning for 2 to 3 minutes on each side. Then remove meat from bones and shred with a spoon, reserving marinade.

Transfer meat fat to a medium saucepan, adding enough water to cover bone parts so it covers on all sides. Heat slightly over medium heat. Saute until meat is meat, remove meat from pan and set aside.

Stir tomato paste, celery, tomato paste mixture to the meat fat mixture until thoroughly combined; pour mixture into pot with stockhandax. Bring to a boil and reduce heat to low, basting occasionally with vegetable broth and wine so that it does not dry out when adding to pot.

Simmer for 5 to 7 minutes, stirring occasionally, until meat is no longer pink in center of pan and vegetables are tender. Remove meat from pot and stir in celery and tomato paste. Pour over meat and vegetables in saucepan and heat to a boil. Reduce heat to mediumnervously and simmer a brown fat free, 5 minute.

Pour tomato paste mixture amount, cooking as needed, over cooked meat and vegetables to cover. Bring to a boil. Reduce heat to medium and simmer, uncovered 5 to 7 minutes.


Puggy writes:

If it sticks and so hot you probably cooked it under Misc cooking instructions. To make it more discolored take about 1 T water and 1 C Paella flour. Turn up the heat to medium-low and so much the better. Scrumptious.