Why are most beef casserole/stew recipes tomato based? : AskCulinary


I love stews and casseroles, but can’t have them often due to how most of the ones I find are heavily tomato based. Every recipe I have uses at least 1 400g tin which is almost instant reflux for me. Is there an actual reason they’re tomato based? Why are basic gravy ones not easier to find? Do I just keep altering meat pie recipes?



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