Delicious Beef Stew Recipe Tomato

A classic Beef Stew Recipe Tomato is the epitome of comfort food. There’s nothing quite like a hearty, slow-cooked meal that fills your home with an irresistible aroma. This dish is perfect for chilly evenings and gatherings with loved ones. It’s a complete meal in one pot, packed with tender beef, rich root vegetables, and a savory tomato base.

This isn’t just any ordinary stew; it’s a time-tested recipe that guarantees success. We’ll show you how to create a rich, complex flavor that develops beautifully as the stew simmers. Follow these simple steps to make a savory beef stew that will quickly become a family favorite.

The Secret to a Perfect Beef Stew

Creating a truly flavorful stew starts with the right technique. The key is building layers of flavor from the very beginning. We’ll start by browning the beef to create a deep, rich foundation, then cook the aromatic vegetables, and finally let everything simmer in a savory broth. This method ensures every bite of your Beef Stew Recipe Tomato is packed with deliciousness.

This process transforms simple ingredients into an extraordinary culinary experience. The result is a pot of tender beef and vegetables swimming in a thick, velvety sauce. Serve it with crusty bread for dipping and you have a perfect, satisfying meal.

Ingredients

Serving Size: Serves 6-8

• 2 ½ pounds beef chuck, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 3 carrots, peeled and sliced
• 2 celery stalks, sliced
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 cup dry red wine (like Cabernet Sauvignon or Merlot), optional
• 4 cups beef broth, low-sodium
• 1 (14.5 ounce) can crushed tomatoes
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 ½ pounds potatoes, peeled and quartered
• Salt and freshly ground black pepper to taste
• 2 tablespoons fresh parsley, chopped, for garnish

Time Table

Step-by-Step Instructions

1. Pat the beef cubes dry with paper towels and season generously with salt and pepper.
2. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
3. Brown the beef in batches, ensuring not to overcrowd the pot. Cook until browned on all sides, then transfer the beef to a separate plate.
4. Add the chopped onion, carrots, and celery to the pot. Sauté for about 5-7 minutes, until the vegetables begin to soften.
5. Stir in the minced garlic and tomato paste. Cook for 1-2 minutes until fragrant and the tomato paste darkens slightly.
6. Pour in the red wine (if using), scraping the bottom of the pot with a wooden spoon to degaze and release all the flavorful browned bits. Simmer for 2-3 minutes until the liquid has reduced by half.
7. Return the browned beef to the pot. Stir in the beef broth, crushed tomatoes, dried thyme, and bay leaves.
8. Bring the stew to a boil, then reduce the heat to low, cover, and let it simmer for 1 hour.
9. Add the quartered potatoes and continue to simmer for another 45-60 minutes, or until the beef is fork-tender and the potatoes are soft.
10. Remove the bay leaves. Taste and adjust seasoning with additional salt and pepper if needed.
11. Garnish with fresh parsley before serving.

Tips for the Perfect Beef Stew

🔸 Choose the Right Cut of Beef

For a fall-apart tender stew, use beef chuck. This cut has a good amount of marbling and connective tissue, which breaks down during the slow simmering process, leaving you with incredibly juicy and flavorful beef.

🔸 Don’t Skip Browning the Meat

The browning process is crucial for developing deep flavor. It creates a rich, caramelized crust on the beef that adds a layer of savory complexity to the final dish. Don’t rush this step—it’s worth the time.

🔸 Use Quality Broth

Using a high-quality, flavorful beef broth will elevate the entire stew. Avoid using water as it won’t add any depth. A good broth provides a robust base for the other ingredients to build upon.

🔸 Let it Rest

Just like a good roast, this beef stew tomato recipe benefits from a short resting period. After you’ve finished cooking, let the stew sit for about 10 minutes before serving. This allows the flavors to meld together even more beautifully.

Conclusion

This Beef Stew Recipe Tomato is more than just a meal; it’s a warm hug in a bowl. With its rich, savory broth and incredibly tender ingredients, it’s the ultimate comfort food for any occasion. The deep flavors from slow cooking make this a dish you’ll want to revisit again and again.

We hope you enjoy making this delicious beef stew as much as we do. If you try this recipe, please let us know how it turned out in the comments below! Share your thoughts, photos, and any creative additions you made.

Frequently Asked Questions

Delicious Beef Stew Recipe Tomato

Serves: 6-8 Prep Time: 20 Minutes Cooking Time: 2 hours 2 hours

Nutrition facts: 543 Calories per serving 29 grams fat per serving

Rating: 5.0/5

( 1 voted )

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Ingredients

• 2 ½ pounds beef chuck, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 3 carrots, peeled and sliced
• 2 celery stalks, sliced
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 cup dry red wine (like Cabernet Sauvignon or Merlot), optional
• 4 cups beef broth, low-sodium
• 1 (14.5 ounce) can crushed tomatoes
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 ½ pounds potatoes, peeled and quartered
• Salt and freshly ground black pepper to taste
• 2 tablespoons fresh parsley, chopped, for garnish

Instructions

• Pat the beef cubes dry with paper towels and season generously with salt and pepper.
• Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
• Brown the beef in batches, ensuring not to overcrowd the pot. Cook until browned on all sides, then transfer the beef to a separate plate.
• Add the chopped onion, carrots, and celery to the pot. Sauté for about 5-7 minutes, until the vegetables begin to soften.
• Stir in the minced garlic and tomato paste. Cook for 1-2 minutes until fragrant and the tomato paste darkens slightly.
• Pour in the red wine (if using), scraping the bottom of the pot with a wooden spoon to degaze and release all the flavorful browned bits. Simmer for 2-3 minutes until the liquid has reduced by half.
• Return the browned beef to the pot. Stir in the beef broth, crushed tomatoes, dried thyme, and bay leaves.
• Bring the stew to a boil, then reduce the heat to low, cover, and let it simmer for 1 hour.
• Add the quartered potatoes and continue to simmer for another 45-60 minutes, or until the beef is fork-tender and the potatoes are soft.
• Remove the bay leaves. Taste and adjust seasoning with additional salt and pepper if needed.
• Garnish with fresh parsley before serving.

Notes

Choose the Right Cut of Beef

For a fall-apart tender stew, use beef chuck. This cut has a good amount of marbling and connective tissue, which breaks down during the slow simmering process, leaving you with incredibly juicy and flavorful beef.

 Don't Skip Browning the Meat

The browning process is crucial for developing deep flavor. It creates a rich, caramelized crust on the beef that adds a layer of savory complexity to the final dish. Don’t rush this step—it’s worth the time.

 Use Quality Broth

Using a high-quality, flavorful beef broth will elevate the entire stew. Avoid using water as it won't add any depth. A good broth provides a robust base for the other ingredients to build upon.

 Let it Rest

Just like a good roast, this beef stew tomato recipe benefits from a short resting period. After you've finished cooking, let the stew sit for about 10 minutes before serving. This allows the flavors to meld together even more beautifully.