This hearty Beef and Tomato Stew is loaded with tender chunks of beef, potatoes, vegetables and fresh herbs simmered in a rich tomato-based broth. Make this cozy one-pot dinner on the stovetop, in the slow cooker or Instant Pot!
There’s nothing better than a warm bowl of beef stew on a chilly day! This Beef and Tomato Stew is the version I grew up eating, made with tender chunks of beef, hearty potatoes, carrots, peas, celery and fresh herbs all simmered in a rich tomato-based broth.
Unlike a traditional brown gravy-style beef stew, this recipe gets tons of flavor from stewed tomatoes and tomato paste, creating a savory, slightly tangy broth that gets even better as it cooks. Everything comes together in one pot for the ultimate cozy family dinner, and you can easily make it on the stovetop, in the slow cooker or Instant Pot.
Why You’ll Love this Recipe
- Rich tomato-based broth – Stewed tomatoes and tomato paste create a flavorful, savory broth that makes this beef stew a little different from traditional versions.
- Tender and hearty – Chuck roast becomes incredibly tender while potatoes, carrots, peas and celery make this a filling one-pot meal.
- Three easy cooking methods – Make this beef stew on the stovetop, in the slow cooker or in your Instant Pot depending on how much time you have.
- Perfect for meal prep – The flavors taste even better the next day and leftovers freeze beautifully for an easy future dinner.
Ingredients You’ll Need
- beef – chuck roast is my favorite cut for beef stew because it becomes incredibly tender after slowly simmering in the broth. You can also use packaged beef stew meat, braising steak or boneless short ribs. Cut the beef into similar-sized pieces so everything cooks evenly.
- olive oil – needed to sear the stew beef for browning to really get that delicious flavor!
- potatoes – russet, red potatoes, Yukon golds or baby potatoes will all work for this recipe.
- vegetables – I used a combination of chopped yellow onion, carrots, fresh or frozen peas (or green beans), and celery. You could also use pearl onions or other veggies.
- beef stock – I prefer the flavor of beef stock in this stew (and I always use low sodium stock), but you could also use beef broth or even vegetable or chicken broth.
- tomatoes – stewed tomatoes and tomato paste give this beef stew its signature rich tomato-based broth. The tomato paste also helps thicken the stew and adds concentrated tomato flavor. You can substitute diced tomatoes or fire-roasted tomatoes if that’s what you have on hand.
- worcestershire sauce – adds delicious depth of flavor! You could also use full-bodied red wine or a little balsamic vinegar.
- fresh herbs – I used fresh thyme and rosemary, but you could use dried herbs as well.
- seasonings – a combination of garlic powder, kosher salt, black pepper and bay leaves.
Ways to Make Beef Stew
This hearty beef stew can easily be made in your crock pot, Instant Pot or right on the stove! My preferred method is letting it simmer in a large pot on the stove, but see below for the different variations.
Slow Cooker Beef Stew
- Heat olive oil in a large skillet over medium-high heat.
- Sear the beef on all sides for about 5 minutes until nicely browned.
- Transfer the beef to your slow cooker and add the remaining ingredients.
- Cover and cook on LOW for 7 to 8 hours, until the beef and vegetables are tender.
- Remove the bay leaf before serving.
You can skip browning the beef if you’re short on time, but I highly recommend it because searing adds so much flavor to the finished stew.
Instant Pot Beef Stew
- Turn your Instant Pot to the sauté setting and heat the olive oil.
- Add the beef and sear on all sides until browned.
- Add the remaining ingredients and scrape up any browned bits from the bottom of the pot.
- Secure the lid and cook on the Meat/Stew setting for 35 minutes.
- Allow the pressure to naturally release for about 12 minutes, then carefully release the remaining pressure.
- Remove the bay leaf and serve.
Stove Top Beef Stew
- Heat olive oil in a large Dutch oven or heavy pot over medium-high heat.
- Add the beef and sear on all sides for about 5 minutes.
- Add the remaining ingredients and bring everything to a boil.
- Reduce the heat to low, cover and gently simmer for 2 to 3 hours, until the beef and vegetables are tender.
- Remove the bay leaf before serving.
How to Serve Beef Stew
This beef and tomato stew is so hearty and filling all on its own, but to make this more of a complete meal, there are several easy ways to serve this up!
- Bread for dipping – serve this cozy beef stew with crusty bread, warm dinner rolls or my homemade cornbread for soaking up all that rich tomato broth.
- Salad – soup and salad just go so perfect together! My spinach salad, kale and quinoa salad or fall salad would all taste great with this stew.
- Mashed cauliflower – growing up my family always served beef stew over mashed potatoes, but serving over my mashed cauliflower tastes just as delicious, adds a creamy element and sneaks in another veggie!
- Pasta – serve over some egg noodles or macaroni noodles for a more filling meal that the whole family will enjoy.
How to Thicken Beef Stew
This beef and tomato stew will naturally thicken thanks to those starchy potatoes, but here are a few other ways you can easily thicken up the sauce if you prefer a thicker stew.
- Sprinkle about 2 or 3 tablespoons of all-purpose flour over top of the beef after it has browned, mixing until all the flour has dissolved, then add in the rest of the ingredients.
- Mix together 1 tablespoon of cornstarch with 1 tablespoon of cold water until you have a cornstarch slurry, then mix it into the simmering hot stew a few minutes before serving.
Frequently Asked Questions
Chuck roast is my favorite because the connective tissue breaks down during the long cooking process, resulting in incredibly tender beef. You can also use packaged stew meat, braising steak or boneless short ribs.
No, but I highly recommend it! Browning the beef creates a caramelized crust and adds much more depth of flavor to the finished stew. If you’re making this in the slow cooker and short on time, you can skip this step.
Yes! You can substitute a 15-ounce can of diced tomatoes for the stewed tomatoes. Fire-roasted diced tomatoes would also add delicious flavor.
Beef stew meat usually becomes tough when it hasn’t cooked long enough. Chuck roast needs time at a low temperature for the connective tissue to break down and become tender, so continue simmering until the beef easily pulls apart with a fork.
Absolutely! Beef stew is a great make-ahead meal because the flavors get even better as it sits. Make the stew a day or two ahead, store it covered in the refrigerator and gently reheat it on the stovetop before serving.
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More Cozy Soup Recipes
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- Crock Pot White Chicken Quinoa Chili
- Lentil and Sweet Potato Stew
Hope you all enjoy this Beef and Tomato Stew recipe and if you love this as much as we do, please leave me ⭐️⭐️⭐️⭐️⭐️ below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!
The BEST Beef and Tomato Stew
Ingredients
- 1 Tbsp 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
- 1/2 teaspoon black pepper
- 1 tablespoon fresh thyme, or 1 teaspoon dried
- 2 teaspoons fresh rosemary, or 1/2 teaspoon dried
- 1 bay leaf
Instructions
To make on your Stove Top:
- 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 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!
Notes
- To prep ahead: Chop the vegetables and cut the beef into cubes up to 1 day in advance. Store separately in airtight containers in the refrigerator until ready to cook.
- To store: Let the stew cool completely, then store leftovers in an airtight container in the refrigerator for up to 4 days.
- To freeze: Transfer cooled stew to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- To reheat: Warm gently on the stovetop over medium-low heat or microwave individual portions until heated through. Add a splash of beef broth if the stew has thickened too much.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This stew is fantastic! I made it in my slow cooker and it couldn’t have been easier. I did not add the Worcestershire sauce or the bay leaf ( I thought I had some at home and found out I did not). I used 1 lb of baby carrots instead of chopping full size ones. We had it for dinner and then for lunch the next day. Even better the second time around!
You can use turn ups instead of potatoes and they taste just as good if not better very very low in carbs
Great idea!
Amazing recipe!
I substituted the peas for green beans and cooked this in a slow cooker – turned out absolutely delicious!
Perfect comforting stew for a cold winters night. Thank you! 🙏🏼
My daughter won the cook-off! Thanks for the great recipe guideline!
Killed the heat 6 hrs 45 mins into cooking stovetop. I let it sit on the stove one hour before storing it in the fridge. We’ll see how it goes! Fingers crossed for my daughter!
So, my 15 year old special needs daughter came home Monday and said she wanted to enter a beef stew contest at school. We chose your recipe because my mother and grandmother also always used tomato base for beef stew. Sadly, my mother died suddenly a little over a year ago, and I don’t have her exact recipe. This was as close as I could find. We chose to do stovetop. I just prefer it the way my betters did! I have an instant pot and a crock, but something like this needs love and attention! I chose to buy a chick roast and cube by hand. Trimming the fat (but not all) as needed. I followed your recipe exactly, except for a few minor adjustments. I doubled the worschestesrhire sauce, used beef bullion paste instead of ready made. My daughter suggested “adding some love” with a couple dashes of tobasco pepper sauce. We also added about 1/4 cup Apple cider vinegar, a 1/2 tsp sugar and a pinch of cayenne. It’s still on the stove right now. We had it done and going about 5:15 pm and it’s almost midnight. I’ve been simmering and checking every hour while binge watching Netflix! I can say, it truly is a fantastic recipe! Thank you so very much for this recipe! It reminds me so much of my late mother. And beef stew was my favorite dish she ever made for me growing up. It’s what I wanted when it was cold, or I was sick… Or just homesick! And I’m proud to pass this fantastic recipe with minor alterations on to my daughter. Thank you again. I hope everyone gives it a try. I’ll try to post an update soon!
Aww I LOVE this story and thank you so much for sharing! I saw that your daughter won the contest which is so exciting!! I’m sorry to hear about the passing of your mother, this recipe was actually inspired by my Grandma’s recipe she used to cook all the time for us so it definitely feels like “home” anytime I make it 🙂 Glad you all enjoyed this! xo
@JAY ROBINSON’s post for JANUARY 4, 2019 AT 8:56 AM
As I have a pressure cooker, I wanted to help out some and make sure you did CLOSE the steam valve of your pressure cooker. Mine (Power Quick Pot) automatically does it when you put the lid on. If you don’t have the valve closed, the food doesn’t pressurize.
Also. Did you change the cooking setting from saute to pressure cooking? That could also do it.
I hope you figure out what the cause was. Good luck. Happy Cooking!
I am making this, based loosely off of your recipe. I have plain canned tomatoes, not stewed tomatoes. As I don’t have tomato paste… and instead of a roux, I will use a packet of beef gravy mix as the thickener. Instead of baby potatoes, I will cube large potatoes, and instead of large carrots, I will use baby carrots. LOL. I don’t know how I messed THAT one up… Oh well. <3 Instead of Garlic Powder, minced garlic will be used. 🙂 Basically your Grandma's recipe, which is quite similar to my grandma's recipe that she'd make for her restaurant… I just don't have the desire to make 50 servings worth of her beef stew… So I went searching for a recipe for Beef Stew with Tomatoes, that looked similar to Gram's as I didn't want to take the time to calculate out all the changes to cut it down to size. LOL!!!!
So… Thank you for the no-leg-work-needed recipe!!!
How did it go with the canned tomatoes?
Made it tonight. Still cooking but tastes just great.
Finally! 7 years! I’ve been searching for a beef stew recipe that my husband actaully likes for 7 years! This one was perfect, husband declared it was sooo delicious and my 3yo and 1yo actually ate it too. Making it in an instant pot was easy and fast. A++ recipe — Thanks so much!
Will this fit in my 6 quart instant pot? I got concerned so I halved the recipe.