Hi friends! My parents have been gone for about a week now and I miss them so much. I hope you all enjoyed my mom’s food and recipes but let’s not forget my dads tomato and beef skillet. It was so delicious and made with lots of love. He used to make this dish all the time in his college days because it was easy and flavorful. Today, I will be sharing with you this recipe as my addition to the tomato summer collaboration. Check out the hashtag #wesaytomatoes on Instagram to see more tomato-inspired dishes from awesome bloggers and chefs.
Servings: 2-4 people
Total Time: approx. 1 hour
3 ripe tomatoes chopped
5 sliced garlic cloves
5-6 basil leaves
1 lb of beef stew meat (small – medium cubes)
Salt & pepper to taste
2 tbsp olive oil
2 tbsp toasted slivered almonds
1/2 a jalapeno pepper
1 tbsp garlic powder
- Cook the meat in a large skillet on high heat for 5 minutes. Then bring it to a simmer on low to medium heat. Season with salt, garlic powder, and pepper. Cook for 40 minutes or so till meat is almost tender and liquid has evaporated from the meat.
- Add the olive oil and stir around for a minute. Then add the chopped garlic, tomatoes, basil, and hot pepper. Season with salt and pepper. Cover with a lid and let it simmer away for another 15 – 20 minutes.
- Top it with some toasted almonds or pine nuts and enjoy with some pita bread.