Tomato Based Beef Stew
Warm up with the ultimate comfort food—Tomato-Based Beef Stew, a hearty and flavorful dish that combines tender, melt-in-your-mouth beef chunks with a medley of wholesome vegetables in a rich, tomato-forward broth. Perfectly seasoned and slow-simmered to perfection, this classic recipe features ingredients like garlic, carrots, russet potatoes, and a touch of fresh thyme for layers of robust flavor. The addition of tomato paste and diced tomatoes gives the stew a deep, savory richness that pairs beautifully with the natural sweetness of the vegetables. Finished with a touch of frozen peas and a sprinkle of fresh parsley, this stew is as visually inviting as it is delicious. Whether you’re serving it with crusty bread or enjoying it as is, this one-pot dish is perfect for cozy nights, family dinners, or meal prepping. Ready in just over 2.5 hours, it's well worth the wait for its satisfying, soul-warming goodness!
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Recipe Information
Ingredients
- 2 pounds beef chuck (cut into 1-inch cubes)
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 medium yellow onion (diced)
- 3 medium carrots (peeled and sliced into rounds)
- 2 large celery stalks (sliced)
- 3 cloves garlic (minced)
- 2 tablespoons tomato paste
- 14 ounces diced tomatoes (with juice)
- 4 cups beef broth
- 1 whole bay leaf
- 3 sprigs fresh thyme
- 3 medium russet potatoes (peeled and cubed)
- 1 cup frozen peas
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Season the beef cubes with salt and pepper, then toss them in flour until evenly coated.
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches, making sure not to overcrowd the pan. Once browned, transfer the beef to a plate and set aside.
In the same pot, reduce the heat to medium and add diced onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables become tender.
Stir in the minced garlic and tomato paste, cooking for 1-2 minutes until the paste darkens slightly and becomes fragrant.
Add the diced tomatoes (with their juice) and stir well, scraping up any browned bits from the bottom of the pot.
Return the browned beef to the pot, along with the beef broth, bay leaf, and thyme sprigs. Stir to combine and bring the mixture to a boil.
Reduce the heat to low, cover the pot with a lid, and let the stew simmer for 1.5 hours, stirring occasionally.
After 1.5 hours, add the cubed potatoes to the pot. Cover and continue to simmer for another 30 minutes, or until the potatoes are fork-tender.
Remove the bay leaf and thyme sprigs, and stir in the frozen peas. Cook for an additional 5 minutes until the peas are heated through.
Taste the stew and adjust salt and pepper as needed. Serve hot, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 1085 mg | 47% | |
| Total Carbohydrate | 38.4 g | 14% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 8.0 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 88 mg | 7% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1445 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
