The BEST Beef and Tomato Stew

This classic hearty Beef and Tomato Stew is loaded with tender chunks of beef, melt-in-your-mouth potatoes, veggies and fresh herbs! Perfect cozy recipe for a chilly weekend at home and can easily be made in your Instant Pot, slow cooker or even right on the stove!

4.88 from 24 votes

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!

Prep Time10

Cook Time3

Total Time3 10

Course: Main Course

Cuisine: American

Keyword: beef and tomato stew, beef stew with tomato sauce, beef stew with tomatoes, beef tomato stew, tomato based beef stew, tomato beef stew

Servings:

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

Prepping and Storage:

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