This classic hearty Beef and Tomato Stew is loaded with tender 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!

This classic hearty Beef and Tomato Stew is loaded with tender 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!

Oh how I LOVE this hearty classic beef stew!  Packed full of fresh veggies like carrots, peas, onion and celery along with fork-tender beef and fall-apart-in-your-mouth potatoes, this dish is definitely bound to be a staple recipe in your home.  This stew is more tomato based than typical beef stew recipes, but we love tomatoes over here and this is how I grew up eating it 🙂  I also threw in some fresh herbs like thyme and rosemary to give it an earthy flavor that really brings it all together.  Nothing better than curling up on chilly day with a warm bowl of this cozy beef stew!

Why You’ll Love this Recipe

  • SO cozy and comforting on a chilly winter day.
  • Can easily be made on the stove, in your Instant Pot or crock pot.
  • Rich and delicious gravy with fork-tender beef, potatoes and veggies.
  • Leftovers are even better the next day!
This classic hearty Beef and Tomato Stew is loaded with tender 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!

Ingredients You’ll Need

  • cubed beef – I used chuck roast because it gets more tender the longer it cooks, but feel free to use any type of beef that cooks well in stew like braising steak or beef stew meat.  You just want to make sure to cut the beef into even pieces so that everything cooks evenly
  • olive oil – needed to sear the cubed beef for browning to really get that delicious flavor!
  • potatoes – russet, red or Yukon gold potatoes will all work for this recipe
  • vegetables – I used a combination of chopped onion, carrots, fresh or frozen peas (or green beans), and celery
  • 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 – you’ll need both a can of stewed tomatoes and a can of tomato paste, which thickens the sauce.  You could also use diced tomatoes or even fire roasted tomatoes for more flavor
  • worcestershire sauce – adds delicious depth of flavor!
  • fresh herbs – I used fresh thyme and rosemary, but you could use dried herbs as well
  • seasonings – a combination of garlic powder, kosher salt, pepper and a bay leaf
This classic hearty Beef and Tomato Stew is loaded with tender 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!

How to Make Beef Stew

This hearty beef stew can easily be made in your crock pot, Instant Pot or right on the stove!  See below for the different variations.

Crock Pot

Even when making this stew in the crock pot, I still like to sear the meat to really get that delicious depth of flavor!  In a large skillet over medium-high heat, drizzle olive oil and heat until the oil is hot and glistening.  Add the cubed beef and sear meat on all sides, about 5 minutes.  Once the meat is browned, add it to the bowl of your crock pot, along with the rest of ingredients, cover and cook on low for 7 to 8 hours.  Alternatively, you could absolutely skip the browning step and just add the raw beef to the crock pot.  It will still cook until deliciously tender, but browning just adds more flavor in my opinion, so I highly recommend it.

Instant Pot

To easily make this stew right in your Instant Pot, drizzle olive oil in the bowl of your Instant Pot and turn on the sauté function. Wait until the oil is nice and heated, then add the cubed beef, browning on all sides.  Add in the rest of your ingredients, seal the Instant Pot and select the meat/stew setting, and set the timer for 35 mins.  Once cooking is complete, let the Instant Pot sit for about 12 mins, then release the steam by placing the valve to the venting position.  Serve and enjoy!

Stove Top

You can also make this stew right 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 until browned, about 5 minutes.  Next add in the rest of the ingredients and bring everything to a boil.  Cover and simmer for about 2 to 3 hours, until meat and veggies are tender. Serve and enjoy!

How to Serve Beef Stew

This beef and tomato stew is so hearty and feeling all on its own, but to make this more of a complete meal there are several ways to serve this up!

  • Bread or crackers – this would be delicious with some crusty bread or crackers for dipping
  • 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 – add in some macaroni noodles for a more filling meal that even your kids will enjoy
This classic hearty Beef and Tomato Stew is loaded with tender 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!

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 beef stew.

  1. Sprinkle about 2 or 3 tablespoons of 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.
  2. Mix together 1 tablespoon of cornstarch with 1 tablespoon of water until you have a slurry, then mix it into the simmering hot stew a few minutes before serving.

Prepping and Storage

To Store:  Let the stew cool completely then store leftovers in a sealed, airtight container in the fridge for up to 5 days.  When ready to serve, either reheat the stew on the stove top on low heat (watching carefully so it doesn’t burn) or re-heat in the microwave, stirring every 60 seconds until heated through.

To Freeze:  We love to freeze this stew!  Again, let the stew cool completely then transfer to a sealed, airtight container or freezer bag and store in the freezer for up to 3 months.  Let the stew thaw completely in the fridge before reheating.

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4.80 from 15 votes

Classic Beef and Tomato Stew

This classic hearty Beef and Tomato Stew is loaded with tender 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!
Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours 10 minutes
Servings: 8

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
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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!

Nutrition

Serving: 1/8th of recipe | Calories: 329kcal | Carbohydrates: 24.2g | Protein: 27.6g | Fat: 13.2g | Saturated Fat: 5g | Sodium: 765.6mg | Fiber: 5g | Sugar: 9.7g

Nutrition information is automatically calculated, so should only be used as an approximation.

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As a self-proclaimed foodie and fitness enthusiast, I have a passion for cooking and a huge desire to show that living a healthy lifestyle can actually be easy and fun!  Feel free to use the meal guide above to find your new favorite meal ideas or the dietary guides to the right to narrow things down even more!

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128 Comments

  1. Natali says:

    5 stars
    It has become my favorite recipe! So easy, delicious and warming in cold winter. Thank you!

  2. Llona says:

    Can you can stew beef and stew tomatoes together?

  3. Lori says:

    5 stars
    I just made this dish in the crock pot. Took longer than I thought it would to cook, but worth the wait., Absolutly delicious. I did sub out 1 cup of broth with 1 cup of red wine just because. If you are looking for a classic tomato based beef stew, this is the recipe for you. It is a keeper. Next time I may leave out the potatoes and serve on mashed potatoes? Thank you for sharing this recipe.

  4. Anne T. Windle says:

    I have made tomato based beef stew without a recipe for years, but I wanted a recipe for portion and calorie control, and to get some ideas on seasonings. This recipe was excellent. I live alone so I halved the recipe. Tweaks: I browned the meat in a skillet and then put everything in a casserole dish and baked for two hours. I immediately divided into four portions and will freeze two. I used a fresh garlic clove instead of garlic powder; 2 good sized shallots, quartered, instead of onion; one cup red wine and one cup beef broth instead of two cups beef broth. I also used dried herbs instead of fresh, and it was fine. I had with a small salad. French bread would have been great to sop up the delicious broth but watching calories so didn’t. This recipe will go in my winter recipe rotation and I would definitley make for guests. And I will check out other recipes on this website. Thanks, Kelly.