Tomato beef cubes Calories

Chuck, brisket, or another well-marbled stewing cut works well for tomato beef cubes because slow cooking helps its connective tissue soften. Cut the beef into evenly sized pieces so they cook at a similar rate.

Yes, tomato beef cubes work well in a slow cooker. For a deeper flavor, brown the beef in a pan first, then add it with the tomatoes and other ingredients; cook until the beef is fork-tender, following your cooker’s instructions.

You can use either fresh or canned tomatoes for tomato beef cubes. Fresh tomatoes give a lighter, less uniform sauce, while canned tomatoes are convenient and consistent; if the sauce seems thin, simmer it uncovered near the end.

Tomato beef cubes usually stay tough because the beef has not cooked long enough at a gentle temperature, or the cut is too lean. Keep simmering with the lid on and enough liquid; rushing the cooking over high heat will not tenderize it.

Serve tomato beef cubes with rice, mashed potatoes, pasta, or crusty bread to soak up the tomato sauce. A green salad or steamed vegetables make a fresh side if you want to balance the hearty main dish.

Yes, tomato beef cubes freeze well once cooled. Portion them into airtight freezer-safe containers, leaving a little room for expansion, and thaw them in the refrigerator before reheating until steaming hot.

Reheat tomato beef cubes gently in a covered saucepan with a splash of water if the sauce has thickened. Stir occasionally and heat until steaming hot throughout; the microwave also works when you cover the dish and stir partway through.

Yes, tomato beef cubes can be made ahead, and resting overnight in the refrigerator lets the sauce develop more flavor. Cool and refrigerate the dish promptly, then reheat only the portion you plan to serve.

Yes, browning the beef before adding tomatoes gives tomato beef cubes a deeper, roasted flavor. Work in batches if needed so the pieces sear rather than steam, then add the tomatoes and simmer until the beef is tender.