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Tomato Beef

A stew of beef slices simmered with tomatoes, salt, cloves, butter, ketchup, and onion.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Beef and onion are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 17,092 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Tomato Beef

Ingredients

Directions

  1. In a pot, stew the beef slices slowly with the tomatoes.

  2. Add coarse sea salt and cloves.

  3. Just before serving, stir in the butter.

  4. Optionally, add the tomato ketchup and chopped onion.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Beef + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Tomato + beeftop 8% of all pairs
    Smell alikemoderate
    Cooked together5,448 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Tomato + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together20,633 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Tomato + clovetop 12% of all pairs
    Smell alikemoderate
    Cooked together3,474 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  5. Clove + oniontop 13% of all pairs
    Smell alikemoderate
    Cooked together16,901 recipes

    Shared aroma: 2-nonanone (fruity, floral).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Beef
Provides the main meaty structure, and slow stewing softens its tough connective tissue.
Tomatoes
Supply moisture and acidity, forming the body of the stew's sauce.
Butter
Adds fat and a rich, smooth mouthfeel to the finished sauce.
Tomato ketchup
Adds concentrated tomato flavour with extra sweetness and acidity.
Onion
Contributes savoury aroma and mild sweetness as it cooks into the stew.

The step that matters

Stewing the beef slowly. Gentle, low heat over a long period breaks down the beef's connective tissue, making it tender. Boiling hard tends to toughen the meat and can make the sauce reduce unevenly.

Swap the clove

How well each one fits the dish's main ingredients (tomato, beef, butter, ketchup, onion):

  1. Garlicfits better
  2. Celeryfits better
  3. Thymefits better
  4. Clovethe original

Fit is the average pairing score against tomato, beef, butter, ketchup, onion. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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