Type what you have

Ingredients

• ✓ tomato paste
• chorizo sausage
• green bell pepper
• sweet onion
• red wine
• water
• garlic

Instructions

1. 1 In a slow cooker, combine the sausage, green pepper, onion, tomato paste, wine, water, and crushed garlic. Stir so that everything is evenly distributed. Cover, and set on Low. Cook for 8 hours. Uncover the pot, and cook an additional 2 hours to allow some of the liquid to evaporate. Serve over rice, or with Portuguese rolls.

By Deanne Orabona

Ingredients

• ✓ tomato paste
• kidney bean
• salt
• brown sugar
• vinegar
• cornmeal
• cumin
• paprika
• ginger

Instructions

1. 1 Place kidney beans in a large saucepan. Cover with water and soak for 8 hours, or overnight.
2. 2 Drain water from kidney beans. Pour in fresh water to cover by 1-inch; add 1 teaspoon salt.
3. 3 Cook beans over low heat for 2 hours. Remove from heat; drain excess water from pan until it just covers beans.
4. 4 Stir in tomato paste, brown sugar, vinegar, cornmeal, remaining 1 teaspoon salt, cumin, hot paprika, and ginger to beans. Mix well.
5. 5 Cook bean mixture over low heat for 2 hours. Stir to loosen any beans on the bottom of the pan. Continue to cook over low heat until bean mixture has reduced and thickened, about 2 hours more.

By Churgin

Ingredients

• ✓ tomato paste
• mayonnaise
• red onion
• green bell pepper
• red bell pepper
• lemon juice
• salt
• russet potato
• olive oil
• salt

Instructions

1. 1 Stir mayonnaise, tomato paste, red onion, green bell pepper, red bell pepper, lemon juice, and salt together in a bowl. Cover the Andalouse sauce with plastic wrap and refrigerate 8 hours to overnight.
2. 2 Heat oil in a deep-fryer or large saucepan to 300 degrees F (150 degrees C).
3. 3 Submerge potato strips in a bowl of ice water; rinse potatoes in several changes of cold water until water in the bowl is clear. Drain potatoes and pat dry.
4. 4 Working in batches, fry potatoes in the hot oil until just cooked through but still white, about 5 minutes. Transfer fries to a paper-towel lined plate to drain. Bring oil back to temperature between batches. Cool potatoes to room temperature, about 30 minutes.
5. 5 Increase oil temperature to 375 degrees F (190 degrees C). Working in batches, fry the potatoes again until deep golden, 5 to 10 minutes more. Transfer fries to a paper-towel lined plate to drain. Season fries with salt and serve with Andalouse sauce.

By 6kids3cats

Ingredients

• ✓ tomato paste
• eggplant
• olive oil
• chicken breast
• onion
• water
• oregano
• salt
• pepper

Instructions

1. 1 Place eggplant strips in a big pot of lightly salted water and soak for 30 minutes (this will improve the taste; they will leave a brown color in the pot).
2. 2 Remove eggplant from pot and brush lightly with olive oil. Saute or grill until lightly browned and place in a 9x13 inch baking dish. Set aside.
3. 3 Saute diced chicken and onion in a large skillet over medium heat. Stir in tomato paste and water, cover skillet, reduce heat to low and simmer for 10 minutes.
4. 4 Preheat oven to 400 degrees F (200 degrees C).
5. 5 Pour chicken/tomato mixture over eggplant. Season with oregano, salt and pepper and cover with aluminum foil. Bake in the preheated oven for 20 minutes.

By thepamperedchefny

Ingredients

• ✓ tomato paste
• vegetable oil
• onion
• paprika
• salt
• black pepper
• beef stew meat
• water
• garlic

Instructions

1. 1 Heat oil in a large pot or Dutch oven over medium heat. Cook and stir onions in oil until soft, 2 to 4 minutes. Remove onions and set them aside.
2. 2 Combine paprika, 2 teaspoons salt, and pepper in a medium bowl. Coat beef cubes in spice mixture, and cook in the onion pot until brown on all sides.
3. 3 Return onions to the pot with beef; pour in water, tomato paste, garlic, and remaining 1 teaspoon salt. Bring to a boil, then reduce heat to low. Cover and simmer, stirring occasionally, until meat is tender, 1 1/2 to 2 hours.

By ENVIRO2

Ingredients

• ✓ tomato paste
• butter
• beef stew meat
• caraway seed
• onion
• paprika
• garlic
• lemon zest
• beef consomme
• egg noodle

Instructions

1. 1 Melt butter in a large pot over medium heat. Add the stew meat, caraway seeds, onion and paprika. Cook and stir until the meat is browned, and the onions are translucent. Add the garlic and lemon zest, and cook for about a minute, then stir in the tomato paste and beef consomme, adding water if necessary to cover the meat. Cover, and simmer over medium-low heat for 1 1/2 hours.
2. 2 Just before the meat is done cooking, bring a large pot of salted water to a boil. Add egg noodles, and cook until tender, about 8 minutes. Drain and serve the goulash spooned over the egg noodles.

By GabbyB

Ingredients

• ✓ tomato paste
• butter
• chicken breast
• potato
• carrot
• onion
• salt
• black pepper
• water
• parsley

Instructions

1. 1 Melt butter in a large saucepan over medium heat. Add chicken and brown on all sides, about 5 minutes. Add potatoes, carrot, and onion; cook and stir until vegetables begin to soften, 6 to 8 minutes.
2. 2 Stir tomato paste into the saucepan and season with salt and pepper. Pour enough water to cover and continue to simmer until chicken is no longer pink in the center and vegetables are tender, about 15 minutes. Garnish with fresh parsley.

By Natasha Titanov

Ingredients

• ✓ tomato paste
• olive oil
• onion
• garlic
• parsley
• hot pepper sauce
• chicken bouillon
• paprika
• ale
• shrimp
• salt

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Stir in parsley, tomato paste, hot pepper sauce, chicken bouillon, and paprika. Pour in 1/2 the ale; simmer until flavors combine, about 5 minutes.
2. 2 Pour remaining 1/2 ale into skillet; add shrimp. Season with salt. Cook until shrimp absorbs liquid and turns pink, 15 to 20 minutes.

By Dave

Ingredients

• ✓ tomato paste
• lard
• onion
• paprika
• beef stew meat
• salt
• black pepper
• water
• garlic
• cumin
• marjoram

Instructions

1. 1 Melt lard in a pot over high heat. Add onions; cook and stir until browned, about 15 minutes. Remove pot from heat, add paprika, and stir quickly to combine with onions and prevent burning.
2. 2 Add meat to the pot and place over high heat. Cook and stir until browned on all sides, 5 to 10 minutes. Season with salt and pepper. Add tomato paste and stir to combine. Add water, garlic, and cumin. Reduce heat to low and cover the pot. Cook, stirring occasionally, until meat is very soft, at least 1 1/2 hours. Stir in marjoram and cook another 10 minutes.

By Jakub Jify Pyrta

Ingredients

• ✓ tomato paste
• margarine
• onion
• red bell pepper
• garlic
• paprika
• caraway seed
• marjoram
• pork tenderloin
• water
• beef bouillon
• sauerkraut

Instructions

1. 1 Heat the margarine in a skillet over medium heat, and saute the onion, red bell pepper, and garlic until tender. Season with paprika, caraway seed, and marjoram. Place pork strips into the skillet, and cook 5 minutes, until lightly browned. Stir in water and tomato paste, and sprinkle in the bouillon. Continue cooking 10 minutes.
2. 2 Mix sauerkraut into the skillet, and continue cooking 10 minutes, until pork is done and sauerkraut is heated through.

By michellew

Ingredients

• ✓ tomato paste
• beef brisket
• water
• coconut milk
• fish sauce
• red curry paste
• coriander
• bay leaf
• onion
• celery
• carrot
• potato
• cabbage

Instructions

1. 1 Place brisket, fat-side up, in the bottom of a Dutch oven. Stir in water, coconut milk, tomato paste, fish sauce, red curry paste, coriander, and bay leaves. Bring to a boil and skim off any foam that accumulates.
2. 2 Stir in onion, celery, and carrots. Bring mixture to a boil; reduce heat to low, cover, and cook for 3 hours, turning once.
3. 3 Stir in potatoes and cabbage; cook until potatoes are tender and cabbage is soft and sweet, about 35 minutes. Transfer beef to a plate; thinly slice across the grain. Ladle potato cabbage mixture into bowls and top with sliced beef.

By John Mitzewich

Ingredients

• ✓ tomato paste
• chicken thigh
• water
• onion
• pickle
• black peppercorn
• bay leaf
• vegetable oil
• white rice
• potato
• salt
• sour cream

Instructions

1. 1 Rinse chicken under cold running water. Place in a large pot, add water to cover, and bring to a boil over high heat. Skim off foam and reduce heat to low.
2. 2 Meanwhile, peel one onion and chop coarsely. Slice the other onion and set aside. Cut pickles into julienne strips.
3. 3 Add chopped onion, peppercorns, and bay leaf to the pot with the chicken and simmer until the meat is tender, 1 to 1 1/2 hours.
4. 4 Remove chicken thighs from the broth and cut into thin slices. Discard bones.
5. 5 Heat oil in a skillet over medium heat and cook sliced onion and pickles until soft and translucent, about 5 minutes. Stir in tomato paste until well combined.
6. 6 Remove chopped onion from stock with a slotted spoon. Add rice to the stock and cook for 3 minutes. Add cubed potatoes, pickle-onion mixture, and chicken slices. Continue to cook until rice and vegetables are tender, 15 to 20 minutes. Top each serving with a dollop of sour cream.

By Magda

Ingredients

• ✓ tomato paste
• olive oil
• all-purpose flour
• beef chuck
• carrot
• potato
• onion
• garlic
• beef broth
• irish stout beer
• water
• cornstarch

Instructions

1. 1 Gather the ingredients.
2. 2 Heat oil in a large skillet over medium heat. Toss beef cubes with flour to coat, then fry in the hot oil until browned.
3. 3 Place carrots, potatoes, onion, and garlic into a large slow cooker; place browned beef on top of vegetables. Mix beef broth and tomato paste together until combined; pour into the slow cooker along with beer.
4. 4 Cover and cook on High for 6 hours or Low for 8 hours. During the last hour before serving, dissolve cornstarch in cold water and stir into broth. Simmer on the High setting for a few minutes to thicken. Serve hot.

By ONEHOTMAMA9

Ingredients

• ✓ tomato paste
• potato
• onion
• garlic
• green bean
• beef stew seasoning mix
• worcestershire sauce
• beef broth
• all-purpose flour
• seasoned salt
• beef stew meat
• olive oil
• irish stout beer
• water

Instructions

1. 1 Place potatoes, onion, garlic, green beans, and tomato paste in a slow cooker. Sprinkle with stew seasoning and pour beef broth over top. Mix in stew seasoning and Worcestershire sauce.
2. 2 Heat oil in a medium skillet over medium-high heat.
3. 3 Place flour on a plate and add seasoned salt. Coat stew meat in the flour mixture then brown in the hot skillet, 5 to 7 minutes per batch. Add browned meat directly to the slow cooker.
4. 4 Add stout beer to the slow cooker and water, if necessary, to bring the liquid even with the ingredients so nothing dries out.
5. 5 Cook on High until meat is tender and potatoes are soft, about 6 hours.

By jdave1084

Ingredients

• ✓ tomato paste
• olive oil
• onion
• garlic
• red bell pepper
• tomato
• cauliflower
• vegetable broth
• cumin
• paprika
• oregano
• ancho chile powder
• salt
• pepper

Instructions

1. 1 Heat oil in a skillet over medium heat. Add onion and cook until translucent, about 3 minutes. Add garlic and cook 2 minutes more. Add red belle pepper and tomato. Cook another 3 minutes.
2. 2 Add cauliflower rice, broth, tomato paste, cumin, paprika, oregano, and ancho chile powder to the skillet. Stir to combine and cook about 5 minutes.
3. 3 Taste and adjust seasoning if desired. Cook until cauliflower still has a bite and is not mushy, 3 to 5 minutes more. Season with salt and pepper before serving.

By JenEats

Ingredients

• ✓ tomato paste
• flour
• salt
• beef sirloin
• butter
• mushroom
• onion
• garlic
• butter
• all-purpose flour
• beef stock
• sour cream
• white wine

Instructions

1. 1 Add 1 tablespoon flour and 1/2 teaspoon salt to a large, resealable plastic bag; shake to combine. Add beef; shake to coat.
2. 2 Melt 2 tablespoons butter in a skillet over medium-high heat. Add beef; brown, about 3 minutes per side. Add mushrooms, onion, and garlic; cook and stir until garlic fragrant, 3 to 4 minutes. Transfer beef mixture to a bowl; leave drippings in skillet.
3. 3 Melt remaining 2 tablespoons butter in skillet over medium heat. Add 3 tablespoons flour; cook and stir until smooth. Stir in tomato paste, then whisk in beef stock. Cook and stir, constantly, until thickened and bubbling, about 5 minutes.
4. 4 Return beef mixture to skillet; stir to coat with sauce. Reduce heat to very low; simmer until beef tender, 2 to 3 hours. The longer beef cooks, the more tender it will be. Stir sour cream and white wine into beef mixture just before serving; heat through. Do not boil.

By Lauren Lowther

Ingredients

• ✓ tomato paste
• vegetable oil
• onion
• garlic
• paprika
• kosher salt
• black pepper
• beef stew meat
• vegetable oil
• water
• egg noodle
• sour cream
• parsley

Instructions

1. 1 Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook and stir onions until they soften and begin to brown at edges, 8 to 10 minutes. Add garlic and cook for 1 minute. Transfer mixture to a slow cooker. Cover and set cooker to Low heat.
2. 2 Mix together paprika, salt, and pepper in a large bowl. Toss meat cubes in the paprika mixture until evenly coated.
3. 3 Heat one tablespoon of the oil in the skillet over medium-high heat. Put a third of the beef cubes into the skillet and cook until nicely browned on all sides. Transfer to the slow cooker. Pour 2 tablespoons of water into the skillet and scrape browned bits from the pan; pour liquid into the slow cooker. This prevents paprika from burning when you brown next batches of beef. Add another tablespoon of oil to the skillet and cook next batch the same way; repeat for third batch.
4. 4 Stir tomato paste and the rest of water into the slow cooker; cover. Cook on High for 4 to 5 hours (or on Low for 6 to 9 hours).
5. 5 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in egg noodles and cook uncovered, occasionally stirring, until noodles have cooked through, but are still firm to the bite, about 5 minutes. Drain.
6. 6 Serve goulash over noodles with a dollop of sour cream and a sprig of parsley.

By Tara Jill Emerson

Ingredients

• ✓ tomato paste
• beef stew meat
• vegetable oil
• all-purpose flour
• salt
• black pepper
• cayenne pepper
• onion
• garlic
• irish stout beer
• carrot
• thyme
• parsley

Instructions

1. 1 Toss beef cubes with 1 tablespoon of vegetable oil. Stir flour, salt, pepper, and cayenne pepper together in a separate bowl. Dredge beef in flour mixture to coat.
2. 2 Heat remaining oil in a deep skillet or Dutch oven over medium-high heat. Add beef and brown on all sides. Add onions and garlic. Stir tomato paste into a small amount of water to dilute; pour into the pan and stir to blend. Reduce heat to medium, cover, and cook for 5 minutes.
3. 3 Pour 1/2 cup of beer into the pan, and as it begins to boil, scrape any bits of food from the bottom of the pan with a wooden spoon. This adds a lot of flavor to the broth. Pour in remaining beer, and add carrots and thyme. Cover, reduce heat to low, and simmer for 2 to 3 hours, stirring occasionally. Taste and adjust seasoning before serving. Garnish with chopped parsley.

By want2hike

Ingredients

• ✓ tomato paste
• cabbage
• water
• white rice
• vegetable oil
• onion
• ground beef
• ground pork
• salt
• black pepper
• carrot
• sour cream
• mixed herbs

Instructions

1. 1 Make slits in cabbage base or cut out entire core. Fill a large saucepan 1/3 full of water; bring to a boil. Cook whole cabbage in boiling water, turning occasionally, until softened, 15 to 20 minutes. Drain and cool. Cut cabbage leaves off cabbage one by one, trying to keep them intact. Cut out any tough, thick center ribs of the large leaves with a sharp knife.
2. 2 Bring 1 1/2 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
3. 3 Heat 2 tablespoons oil in a skillet. Cook 1/2 of the onions in hot oil until soft and translucent, about 5 minutes. Transfer to a large bowl. Add cooked rice, ground beef, ground pork, salt, and pepper to onions in the bowl; mix with your hands until filling is well combined.
4. 4 Lay 1 cabbage leaf on a flat surface. Place 1 tablespoon filling at the base of a cabbage leaf. Overlap with the bottom of the leaf; fold in side edges and roll up. Repeat with remaining cabbage and filling.
5. 5 Heat remaining 1 tablespoon oil over medium-high heat and fry cabbage rolls in hot oil until browned, 2 to 3 minutes per side. Transfer to a large pot and sprinkle with remaining onion and grated carrots.
6. 6 Stir together tomato paste and sour cream in a medium bowl until well combined. Whisk in 1 cup water; season with salt and herbs. Pour over cabbage rolls.
7. 7 Cover the pot and cook over medium-low heat until cabbage rolls are cooked through and sauce has thickened, about 45 minutes.

By Olechka_Kavalenko

Ingredients

• ✓ tomato paste
• russet potato
• carrot
• onion
• garlic
• olive oil
• beef chuck roast
• stout beer
• beef broth
• garlic powder
• onion powder
• paprika
• salt
• black pepper

Instructions

1. 1 Place potatoes, carrots, onion, and garlic into a slow cooker.
2. 2 Heat olive oil in a skillet over medium heat. Add beef; cook and stir until evenly browned, about 10 minutes. Transfer beef to the slow cooker with vegetables.
3. 3 Pour 1/4 cup beer into the same skillet and bring to a boil while scraping the browned bits of beef off of the bottom of the skillet with a wooden spoon. Stir in tomato paste; cook until thickened, about 5 minutes. Pour mixture into the slow cooker.
4. 4 Pour remaining beer, beef broth, garlic powder, onion powder, paprika, salt, and pepper into the slow cooker.
5. 5 Cook on Low until potatoes and carrots are easily pierced with a fork, about 8 hours, or on High for 3 to 4 hours.

By ami_tx

Ingredients

• ✓ tomato paste
• beet
• vinegar
• vegetable oil
• onion
• carrot
• water
• yellow lentil
• cabbage
• potato
• salt
• pepper
• sour cream
• dill

Instructions

1. 1 Combine beets and vinegar in a small skillet over low heat: cook and stir until soft, about 15 minutes.
2. 2 Meanwhile, heat oil in a large skillet over low heat. Add onion; cook and stir for 2 minutes. Add carrots; cook, stirring occasionally, until soft, about 10 minutes. Set aside.
3. 3 Bring water to a simmer in a large saucepan. Add lentils and cabbage; cook 10 minutes. Add potatoes; cook 10 minutes more. Stir in beets and onion mixture; season with salt and black pepper.
4. 4 Add tomato paste; simmer until vegetables are tender, about 10 minutes. Serve soup with sour cream and dill.

By Allrecipes Member

Ingredients

• ✓ tomato paste
• all-purpose flour
• salt
• black pepper
• beef sirloin
• butter
• mushroom
• onion
• garlic
• butter
• all-purpose flour
• beef stock
• sour cream
• cooking sherry

Instructions

1. 1 Combine 1 1/2 tablespoons flour with salt and pepper in a bowl. Dredge beef strips in the mixture.
2. 2 Melt 3 tablespoons butter in a skillet over medium heat. Add the dredged beef strips; cook and stir until browned, about 5 minutes. Add mushrooms, onion, and garlic; cook until onion is barely tender, 3 to 4 minutes. Transfer the beef and mushroom mixture to a plate.
3. 3 Melt remaining butter in the same skillet; reduce heat to low. Stir in 3 tablespoons flour and tomato paste; cook until slightly browned, 1 to 2 minutes. Increase heat to medium. Add beef stock slowly, stirring constantly, until gravy is thickened and no lumps remain, 5 to 10 minutes.
4. 4 Return the beef and mushroom mixture to the skillet with the gravy. Stir in sour cream and sherry; heat until bubbling, about 5 minutes.

By Hawaiivike

Ingredients

• ✓ tomato paste
• oil
• rabbit
• onion
• garlic
• red wine
• bay leaf
• beef bouillon
• nutmeg
• white sugar
• salt
• pepper
• potato
• carrot
• pea

Instructions

1. 1 Heat the oil in a large saucepan over medium heat; cook the rabbit, onion and garlic in the hot oil until the garlic and onion are fragrant and the rabbit is brown. Stir in the wine, bay leaf, beef bouillon, nutmeg, tomato paste, and sugar; season with salt and pepper. Add the potatoes, carrots, and peas. Pour enough water over everything until covered. Bring stew to a boil; reduce heat to low and allow to simmer until the potatoes are completely cooked through, about 1 hour.

By Joely

Ingredients

• ✓ tomato paste
• ground beef
• olive oil
• onion
• green bell pepper
• celery
• flat beer
• water
• chili powder
• salt
• pepper
• parsley
• cumin
• kidney bean
• sour cream

Instructions

1. 1 In a large skillet over medium heat, cook beef until brown. Drain and let cool. Rinse with water. Drain.
2. 2 In a large pot over medium heat, cook onion, bell pepper and celery in oil until just tender. Stir in ground beef, beer, water, chili powder, salt, pepper, parsley and cumin. Reduce heat, cover and simmer 30 minutes.
3. 3 Stir in tomato paste and cook 10 minutes more.
4. 4 Stir in kidney beans and heat through. Remove from heat and stir in sour cream.

By Captain Cook

Ingredients

• ✓ tomato paste
• chicken thigh
• salt
• olive oil
• onion
• garlic
• all-purpose flour
• kosher salt
• black pepper
• paprika
• paprika
• cayenne pepper
• chicken broth
• sour cream
• heavy cream

Instructions

1. 1 Season chicken generously on both sides with salt. Heat olive oil in a heavy, deep-sided pan (that comes with a lid) over high heat and brown the chicken well, skin-side down, about 5 minutes; flip and continue to sear until other side is browned, 3 to 4 minutes more. Turn off heat. Transfer the browned chicken to a plate and reserve until needed; spoon out excess chicken fat if desired.
2. 2 Add onions and a pinch of salt to the same pan and saute over medium until golden, about 5 minutes. Add garlic, tomato paste, and flour and cook, stirring, another 3 to 4 minutes to form a tomato roux. Stir in 1 teaspoon kosher salt, freshly ground black pepper, smoked paprika, and sweet paprika and cook for 1 minute. Add chicken broth and bring to a simmer over high heat.
3. 3 Reduce heat to medium-low and transfer chicken and accumulated juices back into the pan. Baste the tops with the sauce, cover the pan with the lid, and simmer, basting occasionally with the sauce, until the chicken is no longer pink in the centers and is fork-tender, 45 to 60 minutes. Remove the chicken and transfer to a plate.
4. 4 Skim some fat off the top of the sauce if desired. Whisk heavy cream and sour cream into the sauce and bring to a simmer, stirring occasionally. Transfer the chicken and any juices back into the sauce. Simmer, uncovered, basting often, until chicken is heated through and very tender, about 10 minutes. Taste and adjust seasoning if needed.

By John Mitzewich

Ingredients

• ✓ tomato paste
• beef sirloin
• all-purpose flour
• paprika
• cayenne pepper
• white pepper
• olive oil
• bacon fat
• water
• beef base
• onion
• red bell pepper
• garlic
• red pepper paste
• shallot
• sour cream

Instructions

1. 1 Combine sirloin, flour, paprika, 1/2 teaspoon cayenne, and 1/4 teaspoon white pepper in a bowl. Stir until the meat is completely covered.
2. 2 Heat 1 teaspoon olive oil and bacon fat in a Dutch oven over medium-high heat. Add the meat, shaking off any excess flour; saute until nicely browned on all sides, 5 to 7 minutes. Transfer to a multi-functional pressure cooker (such as Instant Pot). Mix water and beef base together thoroughly in a bowl and pour over the beef.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Meanwhile, heat remaining olive oil in a pan over medium-high heat. Saute onion, bell pepper, and garlic in the hot oil until onion is translucent, 5 to 7 minutes. Add tomato paste and mix together. Reduce heat to low, cover, and set aside.
5. 5 Release Instant Pot pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Carefully remove the inner pot and use a slotted spoon to transfer the meat to the Dutch oven.
6. 6 Turn the heat up under the Dutch oven to medium and let cook, stirring constantly, about 5 minutes. Add the liquid from the Instant Pot carefully; mix to combine. Add pepper paste, dried shallot, remaining cayenne, and remaining white pepper. Taste for seasoning and cook over low heat until the mixture is thick, about 10 minutes. Garnish with sour cream and serve.

By Adrienne Boswell

Ingredients

• ✓ tomato paste
• bacon
• beef chuck
• salt
• black pepper
• onion
• garlic
• dark beer
• carrot
• celery
• thyme
• sugar
• black pepper
• chicken stock
• potato

Instructions

1. 1 Gather all ingredients.
2. 2 Cook and stir bacon in a heavy skillet over medium-high heat until bacon is browned and crisp, 3 to 4 minutes. Turn off the heat and transfer bacon into a large stew pot, reserving bacon fat in the skillet.
3. 3 Season beef chuck cubes generously with 1 teaspoon salt and black pepper to taste. Turn heat to high under the skillet and sear beef pieces in the hot fat on both sides until browned, about 5 minutes. Place beef in the stew pot with bacon, leaving fat in the skillet.
4. 4 Turn heat down to medium; cook and stir onions in the retained fat in the skillet until lightly browned, 5 to 8 minutes; season with a large pinch of salt.
5. 5 Cook garlic with onions until soft, about 1 minute. Pour beer into the skillet and stir with a wooden spoon, scraping up and dissolving any browned bits of food into the liquid.
6. 6 Pour cooking liquid from the skillet into the stew pot. Stir in tomato paste, carrots, celery, thyme sprigs, sugar, 1/2 teaspoon black pepper, and enough chicken broth to cover.
7. 7 Bring stew to a gentle simmer, stirring to combine; reduce heat to low and cover pot.
8. 8 Simmer stew until beef is fork-tender, about 2 hours.
9. 9 Stir stew occasionally and skim fat or foam if desired.
10. 10 Remove cover and raise heat to medium-high. Bring stew to a low boil and cook until stew has slightly thickened, 15 to 20 minutes. Remove and discard thyme sprigs and adjust salt and pepper to taste.
11. 11 Arrange mashed potatoes in a ring in a serving bowl; ladle stew into the center of the potatoes.

By John Mitzewich

Ingredients

• ✓ tomato paste
• ground beef
• onion
• carrot
• all-purpose flour
• italian seasoning
• cinnamon
• parsley
• beef broth
• salt
• pepper
• potato
• milk
• butter
• cheddar cheese

Instructions

1. 1 Gather the ingredients.
2. 2 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and carrot; cook and stir until onion has softened, about 5 minutes. Mix in flour, Italian seasoning, and cinnamon. Stir in parsley.
3. 3 Combine beef broth and tomato paste together in a jug; add to beef mixture. Season with salt and pepper; lower heat and simmer for 15 minutes, stirring occasionally, until slightly thickened. Preheat the oven to 400 degrees F (200 degrees C).
4. 4 Meanwhile, place diced potatoes in a medium saucepan; cover with water and place over high heat. Bring to a boil and simmer until potatoes are tender, about 15 minutes; drain. Mash potatoes until smooth, then add milk and butter; whip until fluffy. Season with salt and pepper.
5. 5 Spoon ground beef mixture into a 9x13-inch baking dish; spread mashed potatoes on top and sprinkle with grated Cheddar cheese.
6. 6 Bake in preheated oven until top is browned and cheese is bubbly, about 25 minutes.
7. 7 Serve and enjoy!

By Caroline

Ingredients

• ✓ tomato paste
• bratwurst
• water
• ketchup
• paprika
• curry powder
• vegetable oil
• cider vinegar
• clove
• cinnamon
• mustard
• cumin
• salt
• brown sugar
• water
• onion
• vegetable oil

Instructions

1. 1 Heat the oil in a skillet over medium heat. Cook the onion in the hot oil until soft, but do not brown.
2. 2 Combine the tomato paste, 3 tablespoons water, brown sugar, salt, cumin, mustard, cinnamon, cloves, and vinegar in a pot over medium heat; simmer 2 minutes; stir in the cooked onion. Mix together 1 tablespoon vegetable oil, curry powder, Hungarian paprika, ketchup, and 1 cup water in a bowl; stir into tomato paste mixture; simmer another 2 minutes.
3. 3 Cook the bratwurst in a large skillet over medium heat until browned. Pour the sauce into the skillet with the bratwurst. Reduce heat to low and cook until sausages reach an internal temperature of 165 degrees F (75 degrees C), about 10 minutes.

By PERPIGILLIUM

Ingredients

• ✓ tomato paste
• vegetable oil
• lamb shank
• onion
• garlic
• carrot
• celery
• beef broth
• stout
• porter
• thyme
• parsley
• bay leaf
• rosemary
• salt
• pepper

Instructions

1. 1 Heat oil in a Dutch oven or large, wide pot over medium-high heat until oil begins to smoke. Sear lamb shanks in hot oil on all sides until browned, about 10 minutes. Remove lamb shanks and set aside. Drain excess grease.
2. 2 Add onion and garlic to the Dutch oven over medium heat. Cook and stir until onion is softened and translucent, about 5 minutes. Stir in carrots, celery, and tomato paste; cook for 5 minutes more.
3. 3 Return lamb shanks to the Dutch oven and pour in broth and stout beer. Use kitchen twine to tie together thyme, parsley, and bay leaf into a secure bundle; add to lamb shanks. Bring to a boil.
4. 4 Reduce heat to medium-low, cover, and simmer, stirring occasionally, until lamb is tender and nearly falls off the bone, 2 to 3 hours. Stir in rosemary sprig and season with salt and pepper during the last 10 minutes of cooking. Remove rosemary sprig and herb bundle before serving.

By Nick Russell