This Beef and Tomato Stew is a rich, hearty meal where tender beef melts in your mouth and the tomato broth is deeply savory. It’s a comforting one-pot dinner that tastes even better the next day. Perfect for cozy family meals, this recipe builds maximum flavor without being complicated.
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Why You’ll Love This Beef and Tomato Stew
- Forgiving & flexible: Adjust times or swap veggies—it still turns out delicious.
- Deep, rich flavor: Browning and slow simmering create complex, savory layers.
- Better leftovers: Flavors deepen overnight for an easy next-day meal.
- Complete one-pot meal: Protein, vegetables, and sauce deliver a nourishing dinner.
Ingredients & Tools
- 900 g beef chuck, cut into 2-inch cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 800 g canned crushed tomatoes
- 500 ml beef broth
- 2 large carrots, sliced
- 2 celery stalks, chopped
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp smoked paprika
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Tools: A large, heavy-bottomed pot or Dutch oven, wooden spoon, sharp knife, and measuring spoons.
Notes: Using a heavy pot helps with browning and prevents burning. Don’t skip the tomato paste—it adds concentrated richness.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 35 g |
| Fat: | 22 g |
| Carbs: | 20 g |
| Fiber: | 5 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 2 hours 30 minutes | Total Time: 2 hours 50 minutes
Before You Start: Tips & Ingredient Notes
- Choose the right cut of beef. Chuck roast is ideal because it has enough marbling and connective tissue, which breaks down during slow cooking, resulting in incredibly tender meat. Leaner cuts can become tough and dry, so stick with chuck for the best texture.
- Don’t rush the browning step. This is where you build a ton of flavor. Make sure the beef pieces have space in the pot—if they’re crowded, they’ll steam instead of sear. A good, dark crust on the meat equals a richer, deeper-tasting stew.
- Use canned crushed tomatoes for consistency. They break down beautifully and create a smoother, more integrated sauce compared to diced tomatoes. If you only have whole canned tomatoes, you can crush them by hand—it’s a little messy, but it works just fine.
- Taste and adjust seasoning at the end. As the liquid reduces, the saltiness can intensify. I always wait until the stew is nearly done before doing a final taste and adding more salt or pepper if needed.
How to Make Beef and Tomato Stew
Step 1: Pat the beef cubes completely dry with paper towels—this is crucial for getting a good sear. Season generously with salt and pepper. Heat the olive oil in your heavy-bottomed pot over medium-high heat. Working in batches, add the beef in a single layer, making sure not to overcrowd the pot. Sear for about 3–4 minutes per side, until a deep brown crust forms. Transfer the seared beef to a plate and set aside. You’ll notice those browned bits stuck to the bottom of the pot—that’s flavor gold, so don’t scrape them off just yet.
Step 2: Reduce the heat to medium and add the chopped onion to the same pot. Sauté for about 5 minutes, until the onion becomes soft and translucent. Add the minced garlic and cook for another minute, just until fragrant—be careful not to burn it. Now, stir in the tomato paste and cook for 2 minutes, stirring constantly. You’ll see the color deepen slightly and the aroma become sweeter and richer. This step, called “cooking out” the tomato paste, removes any raw taste and intensifies its flavor.
Step 3: Pour in about a quarter cup of the beef broth and use your wooden spoon to scrape up all those browned bits from the bottom of the pot. This deglazing step is essential for incorporating all that seared flavor into the sauce. Once the bottom is clean, add the crushed tomatoes, the remaining beef broth, and the seared beef (along with any accumulated juices) back into the pot.
Step 4: Stir in the sliced carrots, chopped celery, bay leaves, dried thyme, and smoked paprika. Bring the stew to a gentle boil, then immediately reduce the heat to low. Cover the pot with a lid, leaving it slightly ajar to allow some steam to escape. Let it simmer gently for about 2 hours, stirring occasionally. The long, slow cook time is what transforms the tough beef into fork-tender perfection.
Step 5: After 2 hours, check the beef—it should be very tender and easily shred with a fork. The sauce will have thickened and reduced slightly. If you’d like a thicker stew, you can simmer it uncovered for another 15–20 minutes. Taste and adjust the seasoning with more salt and pepper if needed. Remove the bay leaves before serving. Garnish with fresh parsley for a pop of color and freshness.
Storage & Freshness Guide
- Fridge: Cool completely, store in airtight container for 3–4 days.
- Freezer: Portion into airtight containers; freeze up to 3 months.
- Reviving: Reheat gently on stovetop; add a splash of broth if too thick.
Serving Suggestions
Complementary Dishes
- Creamy mashed potatoes — The fluffy, buttery texture is the perfect base for soaking up the rich tomato sauce.
- Crusty sourdough bread — There’s nothing better than using a thick slice to mop up every last bit of stew from your bowl.
- Buttered egg noodles — A simple, comforting carb that lets the stew be the star while adding a lovely, soft texture.
Drinks
- A robust red wine — A glass of Cabernet Sauvignon or Syrah mirrors the stew’s deep, savory notes and stands up to its heartiness.
- Dark ale or stout — The malty, slightly bitter flavors of a good dark beer complement the richness of the beef and tomatoes beautifully.
- Sparkling water with lemon — For a non-alcoholic option, the crisp bubbles and citrus cut through the stew’s richness and cleanse the palate.
Something Sweet
- Classic apple crumble — The warm, spiced fruit and crunchy oat topping provide a lovely, comforting contrast after the savory stew.
- Dark chocolate pot de crème — A rich, silky chocolate dessert feels indulgent and elegant without being too heavy.
- Simple vanilla panna cotta — Its cool, creamy texture and subtle sweetness are a refreshing finish to a hearty meal.
Top Mistakes to Avoid
- Mistake: Skipping the sear on the beef. I’ve rushed this step before, and the stew lacked that deep, caramelized flavor. Searing creates a foundation of taste that you simply can’t get otherwise.
- Mistake: Boiling the stew too vigorously. A gentle simmer is key. A rolling boil will make the beef tough and can cause the vegetables to turn to mush. Low and slow is the mantra here.
- Mistake: Adding the vegetables too early. If you put delicate veggies like carrots and celery in at the very beginning, they can become overly soft and lose their texture. In this recipe, they go in partway, but if you were adding potatoes, you’d want to time it right too.
- Mistake: Over-salting at the beginning. As the liquid reduces, the salt concentration increases. It’s much safer to season lightly at the start and do a final adjustment at the end.
Expert Tips
- Tip: Make it a day ahead. Stews almost always taste better the next day after the flavors have had more time to meld. Simply cool it completely, store it in the fridge overnight, and gently reheat it before serving.
- Tip: Use a splash of red wine for extra depth. When you deglaze the pot, substitute about ½ cup of dry red wine for some of the beef broth. Let it reduce by half before adding the other liquids—it adds a wonderful complexity.
- Tip: Thicken the stew without flour. If you prefer a gluten-free option or just want a cleaner thickener, mash a few of the cooked carrot pieces against the side of the pot at the end. They’ll dissolve into the sauce and naturally thicken it.
- Tip: Freeze individual portions. This stew freezes beautifully. Let it cool completely, then portion it into airtight containers. It’ll keep for up to 3 months, giving you a ready-made gourmet meal on a busy night.
FAQs
Can I make this stew in a slow cooker?
Absolutely. After searing the beef and sautéing the aromatics in a skillet, transfer everything to your slow cooker. Add the remaining ingredients (except the garnish) and cook on low for 7–8 hours or on high for 4–5 hours. The long, gentle heat is perfect for developing tender beef and rich flavors, though the sauce might be a bit thinner—you can thicken it at the end by simmering uncovered for a bit.
What can I use instead of beef chuck?
Beef brisket or short ribs are excellent alternatives, as they also have a good amount of fat and connective tissue that breaks down during slow cooking. Avoid lean cuts like sirloin, as they’ll become tough. For a different twist, you could use lamb shoulder, but the cooking time and flavor profile will shift slightly.
My stew is too acidic. How can I fix it?
Sometimes tomatoes can be a bit sharp. A pinch of sugar can help balance the acidity without making it sweet. Start with ½ teaspoon, stir it in, and taste. Alternatively, a small splash of heavy cream or a tablespoon of butter stirred in at the end can mellow the acidity and add richness.
Can I add other vegetables to this stew?
Of course! Diced potatoes, parsnips, or mushrooms would be lovely additions. For root vegetables, add them about an hour into the simmering so they don’t overcook. For mushrooms, sauté them with the onions for an extra umami boost. Peas or green beans are best stirred in during the last 10 minutes of cooking to retain their color and texture.
How long will leftovers keep in the refrigerator?
Stored in an airtight container, your Beef and Tomato Stew will keep well in the fridge for 3–4 days. Reheat it gently on the stovetop over medium-low heat, adding a splash of water or broth if it has thickened too much. The flavors will continue to develop, making it even more delicious the next day.
Beef And Tomato Stew
Make the best Beef and Tomato Stew with this easy one-pot recipe. Tender beef, rich tomato broth, and perfect flavor. Get the recipe and cook it tonight!
Ingredients
For the Ingredients
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900 g beef chuck (cut into 2-inch cubes)
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2 tbsp olive oil
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1 large onion (chopped)
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3 cloves garlic (minced)
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2 tbsp tomato paste
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800 g canned crushed tomatoes
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500 ml beef broth
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2 large carrots (sliced)
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2 celery stalks (chopped)
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2 bay leaves
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1 tsp dried thyme
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1 tsp smoked paprika
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Salt and black pepper (to taste)
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Fresh parsley (for garnish (optional))
Instructions
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Pat the beef cubes completely dry with paper towels—this is crucial for getting a good sear. Season generously with salt and pepper. Heat the olive oil in your heavy-bottomed pot over medium-high heat. Working in batches, add the beef in a single layer, making sure not to overcrowd the pot. Sear for about 3–4 minutes per side, until a deep brown crust forms. Transfer the seared beef to a plate and set aside. You’ll notice those browned bits stuck to the bottom of the pot—that’s flavor gold, so don’t scrape them off just yet.01
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Reduce the heat to medium and add the chopped onion to the same pot. Sauté for about 5 minutes, until the onion becomes soft and translucent. Add the minced garlic and cook for another minute, just until fragrant—be careful not to burn it. Now, stir in the tomato paste and cook for 2 minutes, stirring constantly. You’ll see the color deepen slightly and the aroma become sweeter and richer. This step, called “cooking out” the tomato paste, removes any raw taste and intensifies its flavor.02
-
Pour in about a quarter cup of the beef broth and use your wooden spoon to scrape up all those browned bits from the bottom of the pot. This deglazing step is essential for incorporating all that seared flavor into the sauce. Once the bottom is clean, add the crushed tomatoes, the remaining beef broth, and the seared beef (along with any accumulated juices) back into the pot.03
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Stir in the sliced carrots, chopped celery, bay leaves, dried thyme, and smoked paprika. Bring the stew to a gentle boil, then immediately reduce the heat to low. Cover the pot with a lid, leaving it slightly ajar to allow some steam to escape. Let it simmer gently for about 2 hours, stirring occasionally. The long, slow cook time is what transforms the tough beef into fork-tender perfection.04
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After 2 hours, check the beef—it should be very tender and easily shred with a fork. The sauce will have thickened and reduced slightly. If you’d like a thicker stew, you can simmer it uncovered for another 15–20 minutes. Taste and adjust the seasoning with more salt and pepper if needed. Remove the bay leaves before serving. Garnish with fresh parsley for a pop of color and freshness.05
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