Are you looking for a hearty, comforting meal that's perfect for any day of the week? This Beef and Tomato Stew is absolutely one of my family's favorites! The rich, savory broth combined with tender chunks of beef and vegetables creates a meal that warms you from the inside out.
I've been making this stew recipe for years, and it's one of those dishes that just gets better with time.
I first started making this beef and tomato stew when Emily was just a toddler, and I was searching for meals that could be prepped during her nap time but would be ready whenever we needed dinner.
Now it's become our go-to comfort food during the colder months, though honestly, we enjoy it year-round!
This recipe is incredibly versatile - you can make it on the stovetop, in the Instant Pot, or in a slow cooker depending on your schedule. If you enjoy this kind of simple yet flavorful meal, you might also want to check out my Easy Beef and Broccoli Recipe for another family-friendly dinner option.
Why You Will Love This Beef and Tomato Stew
- Fall-apart tender beef chunks that melt in your mouth
- Rich tomato-based broth that's full of flavor
- Loaded with nutritious vegetables for a complete meal
- Three different cooking methods to fit your schedule
- Perfect for meal prep - it tastes even better the next day!
- Simple ingredients you likely already have in your pantry
- Naturally gluten-free (just check your beef broth)
Ingredients You Need for Beef and Tomato Stew
- ▢1 tablespoon olive oil
- ▢2 lbs cubed beef, I used chuck roast
- ▢1 (15 oz) can stewed tomatoes
- ▢1 (6 oz) can tomato paste
- ▢4 cups beef broth
- ▢1 tablespoon Worcestershire sauce
- ▢1 medium onion, chopped
- ▢3 large carrots, sliced
- ▢3 ribs celery, chopped
- ▢1 cup fresh or frozen peas
- ▢1 lb baby potatoes, sliced in half
- ▢2 teaspoons garlic powder
- ▢1 teaspoon salt
- ▢½ teaspoon black pepper
- ▢1 tablespoon fresh thyme, or 1 teaspoon dried
- ▢2 teaspoons fresh rosemary, or ½ teaspoon dried
- ▢1 bay leaf
How to Make the Perfect Beef and Tomato Stew
To Make on Your Stovetop:
- Drizzle olive oil in a large dutch oven or pot on medium high heat until oil is hot and glistening. Add cubed beef and sear meat on all sides, about 5 minutes.
- Add in the rest of the ingredients and bring to a boil. Cover and simmer for about 2 to 3 hours, until meat and veggies are tender. Serve and enjoy!
To Make in Your Instant Pot:
- Drizzle olive oil in the bowl of your instant pot and turn on the sauté function. Wait until it's nice and heated then add meat, browning on all sides.
- Add the rest of your ingredients, seal the instant pot and select the meat/stew setting (about 35 minutes).
- Once cooking is complete, let the instant pot sit for about 12 minutes then release the steam by placing the valve to the venting position. Serve and enjoy!
To Make Beef and Tomato Stew in Your Crock Pot:
- Drizzle olive oil in a large skillet on medium high heat until oil is hot and glistening. Add cubed beef and sear meat on all sides, about 5 minutes. (You could also skip the browning step and just add the raw meat to your crock pot, but browning the meat adds more depth of flavor!)
- Once the meat is browned, add it to your crock pot along with the rest of ingredients, cover and cook on low for 7 to 8 hours. Serve and enjoy!
Storage & Reheating Your Tomato Beef Stew
This beef and tomato stew is one of those magical recipes that actually tastes even better the next day! Here's how to store and reheat it properly:
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- For longer storage, freeze in freezer-safe containers for up to 3 months. (I like to portion it into individual servings for easy lunches!)
- Thaw frozen stew overnight in the refrigerator before reheating.
- Reheat on the stovetop over medium-low heat, stirring occasionally until hot throughout.
- Add a splash of beef broth if needed to thin the stew, as it tends to thicken when stored.
Tips for Making the Best Beef and Tomato Stew
I've made this stew probably a hundred times (not exaggerating!), and I've learned a few tricks along the way that make a huge difference.
First, don't skip the browning step if you have time! Have you ever noticed how much more flavor you get when the meat has that beautiful caramelized exterior? It's worth the extra few minutes, I promise.
When selecting your beef, chuck roast is my go-to choice. It has just the right amount of fat marbling to create tender, juicy chunks after slow cooking.
If you can't find chuck roast, round or brisket will work too, but they might not be quite as tender.
For a richer flavor variation, you can substitute one cup of the beef broth with red wine. I've done this many times when cooking for adults, and it adds a wonderful depth of flavor.
If you prefer a thicker stew, you can either add an extra tablespoon of tomato paste or make a quick slurry with 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water. Just stir it in during the last 30 minutes of cooking.
One last tip - this beef and tomato stew is incredibly versatile! Feel free to add other vegetables you have on hand. Parsnips, turnips, or even mushrooms make delicious additions.
Frequently Asked Questions About Beef and Tomato Stew
Tomato paste adds richness, umami flavor, and helps thicken the stew while providing a concentrated tomato flavor that balances the savory beef.
Beef broth works perfectly for this recipe, though stock would add extra richness. Either option works well, with broth being more readily available for most home cooks.
Yes! As noted in the recipe, browning the meat adds significant depth of flavor. While you can skip this step in the slow cooker version, the caramelization creates a more complex, richer taste.
In this recipe, potatoes are added with all other ingredients. For stovetop cooking, they'll cook perfectly during the 2-3 hour simmer time without becoming mushy.
The secret is low, slow cooking (2-3 hours stovetop, 7-8 hours in crockpot, or 35 minutes plus natural release in Instant Pot) and using the right cut of meat like chuck roast, which breaks down beautifully during cooking.
Recipes You May Like With Your Beef and Tomato Stew
- Slow Cooker Round Steak and Gravy - Another delicious beef recipe that's perfect for busy weeknights
- Sweet Potato Chili - If you enjoy hearty, comforting stews, you'll love this chili variation
- Creamy Mushroom Garlic Chicken - Looking for another comforting dinner option? This chicken dish is divine!
Conclusion
This Beef and Tomato Stew is truly one of those recipes that I come back to again and again. It's comforting, nutritious, and adaptable to whatever cooking method fits your day.
The combination of tender beef, sweet vegetables, and rich tomato broth creates a meal that feels like a warm hug in a bowl.
What I love most about this recipe is how it brings my family together around the table. There's something so special about watching Emily enjoy the same stew that I've been making since she was tiny!
And the fact that it's even better as leftovers means I can cook once and enjoy it for days.
I hope you'll give this beef and tomato stew a try the next time you're craving something hearty and satisfying. Don't forget to save this to Pinterest for later, and let me know in the comments if you try any fun variations!
Beef and Tomato Stew
Equipment
- Dutch Oven or Large Pot
- Instant Pot (optional)
- Slow Cooker (optional)
Ingredients
- 1 tablespoon olive oil
- 2 lbs beef cubed, chuck roast recommended
- 1 can stewed tomatoes 15 oz
- 1 can tomato paste 6 oz
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 medium onion chopped
- 3 large carrots sliced
- 3 ribs celery chopped
- 1 cup peas fresh or frozen
- 1 lb baby potatoes sliced in half
- 2 teaspoons garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon fresh thyme or 1 teaspoon dried
- 2 teaspoons fresh rosemary or ½ teaspoon dried
- 1 bay leaf
Instructions
- Stovetop Method:
- Drizzle olive oil in a large dutch oven or pot on medium high heat until oil is hot and glistening. Add cubed beef and sear meat on all sides, about 5 minutes.
- Add in the rest of the ingredients and bring to a boil. Cover and simmer for about 2 to 3 hours, until meat and veggies are tender.
- Instant Pot Method:
- Drizzle olive oil in the bowl of your instant pot and turn on the sauté function. Wait until it's nice and heated then add meat, browning on all sides.
- Add the rest of your ingredients, seal the instant pot and select the meat/stew setting (about 35 minutes).
- Once cooking is complete, let the instant pot sit for about 12 minutes then release the steam by placing the valve to the venting position.
- Slow Cooker Method:
- Drizzle olive oil in a large skillet on medium high heat until oil is hot and glistening. Add cubed beef and sear meat on all sides, about 5 minutes.
- Once the meat is browned, add it to your crock pot along with the rest of ingredients, cover and cook on low for 7 to 8 hours.
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