We are making the most umami-rich beef and tomato stew with five different forms of tomato - sun-dried, tinned, purée, roasted, and fresh, each bringing their own flavours and umami to the stew. We show you a technique to extract umami from the tomato seeds to further elevate the dish, which is topped with a refreshing kobujime tomato salsa.
Tomatoes are naturally rich in glutamic acid, an amino acid that is a key component of umami, the fifth basic taste. This savoury taste, often described as meaty or broth-like, enhances the depth and complexity of flavours in a dish. In our beef and tomato stew, the glutamic acid from the tomatoes interacts with the beef’s natural umami, amplifying the overall taste experience. By using five forms of tomato, we layer different levels of glutamic acid, ensuring every bite is packed with intense, savoury flavour. This not only enhances the stew’s richness but also balances the robust meatiness of the beef, creating a harmonious and deeply satisfying dish.
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