This Beef and Tomato Stew is the ultimate comfort food—hearty, nourishing, and full of rich flavors.
Tender beef, wholesome vegetables, and fragrant herbs simmer together in a tomato-based broth, creating a dish that’s high in protein, fiber-rich, and naturally satisfying.
With balanced nutrition—plenty of lean protein, slow-digesting carbs, and minimal saturated fat—it’s perfect for everyday cooking, whether you’re planning a family dinner, weekly meal prep, or a cozy weekend meal.
Beef and Tomato Stew
Equipment
- 1 Large Dutch oven or heavy pot (for stovetop method)
- 1 Instant Pot (optional for faster cooking)
- 1 Slow Cooker / Crock Pot (optional for hands-off cooking)
- 1 wooden spoon (for stirring)
- 1 Sharp chef’s knife (for chopping)
- 1 Cutting board
Ingredients
- 1 tablespoon olive oil
- 2 pounds beef chuck roast cut into cubes
- 1 15-ounce can stewed tomatoes
- 1 6-ounce can tomato paste
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 medium onion chopped
- 3 large carrots sliced
- 3 ribs celery chopped
- 1 pound baby potatoes halved
- 1 cup peas fresh or frozen
- 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
- Heat the Oil: Place a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the olive oil and let it warm until shimmering. Properly heated oil ensures the beef sears instead of steaming, creating that delicious golden crust.
- Brown the Beef: Add the cubed beef in a single layer, making sure not to overcrowd the pot. Let it cook undisturbed for 2–3 minutes, then turn with tongs to brown all sides. Work in batches if needed, removing the browned beef to a plate and repeating until all pieces are seared. This step builds the rich flavor base of the stew.
- Sauté the Vegetables: Once the beef is browned, return it to the pot. Add the chopped onion, sliced carrots, and celery, stirring to coat them in the oil and browned bits at the bottom of the pot. Cook for 4–5 minutes, or until the onions turn translucent and the vegetables start to soften.
- Add Tomato Paste for Depth: Stir in the tomato paste and cook for about 2 minutes, allowing it to caramelize slightly. This deepens the tomato flavor and reduces acidity, giving the stew a more rounded taste.
- Deglaze and Build the Base: Pour in the beef broth and Worcestershire sauce, then use a wooden spoon to scrape up all the browned bits stuck to the bottom of the pot. These bits (fond) dissolve into the liquid, infusing the stew with extra savoriness. Add the stewed tomatoes, breaking them apart gently with your spoon to release their juices.
- Add Potatoes, Peas, and Seasonings: Stir in the halved baby potatoes, peas, garlic powder, salt, black pepper, thyme, rosemary, and the bay leaf. Mix well so the seasonings are evenly distributed and every ingredient is nestled in the flavorful broth.
- Simmer Slowly for Tenderness: Bring the pot to a gentle boil, then immediately lower the heat to a slow simmer. Cover with a tight-fitting lid and let the stew cook undisturbed for 2½ to 3 hours. Stir occasionally to prevent sticking and check the liquid level—if it reduces too much, add a splash of broth or water. Over this slow cooking period, the beef will become fork-tender and the vegetables will soak up the savory tomato-herb flavors.
- Taste and Adjust: Once the beef is tender and the potatoes are soft, remove the bay leaf. Taste the broth and adjust seasonings with more salt, pepper, or herbs if desired.
- Serve and Enjoy: Ladle the steaming hot stew into bowls. Garnish with fresh parsley or an extra sprinkle of thyme for brightness. Serve on its own for a hearty one-pot meal, or pair with crusty bread, rice, or noodles to complete the dish.
Notes
- Chuck roast is the best beef cut for stews, as it becomes tender and flavorful when cooked slowly.
- Browning the beef before simmering adds a deeper, richer taste.
- Fresh herbs give the stew a fragrant finish, but dried herbs can be used for convenience.
- Tomato paste should be cooked briefly to enhance its sweetness and reduce acidity.
- For a thicker stew, simmer uncovered for the last 20–30 minutes.
- This stew can be made ahead of time and actually tastes even better the next day.
- Add the peas at the end of cooking to keep them bright and fresh.
- Use low-sodium broth if you prefer to control the saltiness.
- If short on time, use the Instant Pot or slow cooker for a hands-off approach.
- Leftovers freeze beautifully, making it a great meal-prep option.
Chef’s Secrets for Perfect Stew
The key to a flavorful stew lies in patience and layering flavors.
Always start by searing the beef until it develops a rich, brown crust—this single step dramatically boosts depth.
Tomato paste should be lightly caramelized before adding liquids, which enhances sweetness and reduces acidity.
Fresh herbs like thyme and rosemary bring brightness, but adding them in moderation prevents overpowering the broth.
Finally, resist the urge to rush; slow simmering ensures the beef melts in your mouth and the vegetables absorb all the savory goodness.
Serving Suggestions Made Simple
This beef and tomato stew is hearty enough to stand alone, but thoughtful pairings elevate the experience.
Serve with crusty bread, garlic rolls, or buttered cornbread to soak up the rich broth.
For a lighter side, pair with a simple green salad or roasted seasonal vegetables.
If you want to stretch the dish, spoon it over white rice, egg noodles, or even creamy mashed potatoes.
A sprinkle of fresh parsley or grated Parmesan just before serving adds a fresh finish.
Storage Tips and Best Practices
This stew stores exceptionally well, making it ideal for meal prep.
Let it cool completely before transferring to airtight containers. Refrigerated, it stays fresh for 3–4 days and often tastes even better on day two as the flavors meld.
For longer storage, freeze in portion-sized containers for up to 3 months.
When reheating, warm gently over medium-low heat on the stove or in the microwave, adding a splash of broth or water if the stew has thickened too much.
Avoid freezing with peas if possible—add them fresh after reheating for best texture.
Frequently Asked Questions
1. Can I use a different cut of beef?
Yes, while chuck roast is ideal, brisket or round can also work.
Just ensure it’s a tougher cut that benefits from slow cooking, which breaks down connective tissue and creates tenderness.
2. How can I make the stew thicker?
If you prefer a thicker stew, remove the lid in the last 20–30 minutes of simmering to allow excess liquid to evaporate.
Alternatively, stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water and simmer until thickened.
3. Can I make this stew ahead of time?
Absolutely! This is a perfect make-ahead dish because the flavors deepen overnight.
Simply cook as directed, cool, and store in the refrigerator. Reheat gently before serving.
4. What can I substitute for potatoes?
If you’d like a lower-carb option, try using turnips, rutabaga, or cauliflower florets. Sweet potatoes also work well and add a subtle natural sweetness.
5. Can I make this stew vegetarian?
Yes, simply replace the beef with hearty plant-based alternatives like mushrooms, lentils, or jackfruit.
Use vegetable broth instead of beef broth, and you’ll still get a comforting, flavor-packed stew.
