Tomatoes sometimes get negativity thrown their way. Are they a fruit? Are they a vegetable? Aren’t they too acidic for me to eat? Sure, tomatoes can have some acidic qualities, but actually, tomatoes are full of benefits. Tomatoes are great to add to a sandwich, to be made into a sauce, enjoyed on a salad, and much much more!
Why Tomatoes are Considered Anti-Inflammatory?
To get the full benefits of the anti-inflammatory don’t skip the peel and seeds. That is where the good stuff lies. No more throwing them in the trash, it is time to add them to your meals. According to a scientific study by ScienceDirect, the tomato’s peel and seeds are a great source of antioxidants like flavonoids, phenolic acids, lycopene, and ascorbic acid. In addition to those great benefits, they are also a great source of calcium, zinc, and selenium too.
We can’t forget that antioxidants help protect against chronic inflammation, which can lead to certain diseases as well as cognitive decline. Load up on the anti-inflammatory foods!
If you don’t particularly like the peels and seeds, save some whole tomatoes and use them in this delicious recipe.
Hearty Beef Stew
- 2 lbs boneless beef round steak, cut into 1-inch cubes
- kosher salt and cracked black pepper to taste
- ¼ cup all-purpose flour
- 1 tsp smoked paprika
- 1 TBS olive oil
- 3 cups chopped onion
- 6 cloves garlic, minced
- 4 TBS tomato paste
- 2 cups dry red wine
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 3 bay leaves
- 2 cups beef broth, or more as needed
- 1 tsp Worcestershire sauce
- 3 cups chopped carrots
- 3 cups cubed Yukon Gold potatoes
- 1 cup fresh peas
- 1 ½ tsp chopped fresh rosemary
- 1 tsp chopped fresh thyme, or to taste
ingredients for tomato paste
- 10 lbs very ripe plum or regular tomatoes cored
- 1 to 4 tsp kosher salt depending on personal preference
- 1 TBS extra-virgin olive oil for the baking sheet plus more for topping off the jar
- Make the tomato paste. There is a good homemade recipe here.
- Preheat the oven to 350 degrees F.
- Place beef cubes into a large bowl. Season with kosher salt and black pepper. Add flour and paprika and toss until evenly coated.
- In a Dutch oven over medium heat, add the oil. Add the beef cubes in batches and sear until dark brown, about 4 minutes per side.
- Remove beef and set aside.
- Keep the fat in the Dutch oven, then add onions with more salt and pepper; cook and stir until they begin to caramelize, about 10 minutes.
- Add garlic and stir until aromatic and soft, about 30 seconds.
- Next, stir in tomato paste and cook until it turns brown and begins to caramelize and stick to the bottom of the pan.
- Deglaze with red wine. Let the wine reduce until almost dry again, about 3 minutes.
- Then add the dried ingredients (thyme, dried rosemary, and bay leaves.) Plus, add 2 cups beef broth and the Worcestershire, stir, and bring to a boil. Add the seared beef cubes back into the stew liquid. Remove from heat and cover the pot.
- Next, cook the meat for about 1.5 hours until braised. Remove from the oven. Add carrots, potatoes, and more beef broth if needed. Cover and return to the oven to braise until meat and vegetables are tender, about 30 minutes longer.
- Last, discard the bay leaves. Stir in peas, fresh rosemary, and fresh thyme.
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