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Beef and Tomato Stew

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2h 50min

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6 servings

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This comforting Beef and Tomato Stew is a hearty and flavorful dish that's perfect for a cozy dinner. Tender chunks of beef are simmered with tomatoes, potatoes, and aromatic vegetables in a rich broth. This one-pot meal is easy to prepare and will fill your home with the inviting aroma of a classic stew.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
4 g
5 g
Allergen Content

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Ingredients

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Steps

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1
Prepare the beef

Cut the beef chuck roast into 1-inch cubes. Season the beef with salt and black pepper.

2
Prepare the vegetables

Chop the onions, carrots, celery stalks, and potatoes into 1-inch pieces. Mince the garlic cloves.

3
Brown the beef

Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef cubes and cook, stirring occasionally, until browned on all sides, about 5-7 minutes.

4
Add the vegetables

Add the chopped onions, carrots, celery, and minced garlic to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.

5
Add the remaining ingredients

Stir in the canned diced tomatoes, beef broth, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, bay leaf, and the remaining salt and black pepper. Bring the mixture to a boil.

6
Add the potatoes and simmer

Add the chopped potatoes to the pot. Reduce the heat to low, cover the pot, and let the stew simmer for 2 hours, or until the beef and vegetables are tender.

7
Remove the bay leaf and serve

Remove the bay leaf from the stew. Serve the Beef and Tomato Stew hot, garnished with fresh herbs if desired.

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