A comforting and hearty Beef and Tomato Stew, perfect for a cozy family dinner. This classic dish features tender beef chunks simmered in a rich and savory tomato-based sauce with carrots, celery, and onions.
It’s a one-pot wonder that is both delicious and satisfying, making it an ideal meal for any occasion. The slow cooking process allows the flavors to meld together, creating a truly unforgettable taste experience that will have everyone asking for seconds.
Table of Contents
Ingredients for a Perfect Stew
Here is what you will need to create this delicious stew:
- 2 lbs beef chuck, cut into 1-inch cubes
- 3 tbsp all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 (28 ounce) can diced tomatoes, undrained
- 4 cups beef broth
- 1 tbsp tomato paste
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 2 bay leaves
- 1 lb potatoes, peeled and cubed
- 1 cup frozen peas
- Fresh parsley, chopped, for garnish
How to Cook Beef and Tomato Stew?
Follow these simple steps to make the perfect stew:
Step 1: Prepare the Beef
In a bowl, toss the beef cubes with flour, salt, and pepper until evenly coated.
Step 2: Sear the Beef
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the beef in batches and sear on all sides until browned. Remove the beef from the pot and set aside.
Step 3: Sauté the Vegetables
To the same pot, add the onion, carrots, and celery. Cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
Step 4: Deglaze and Simmer
Stir in the tomato paste and cook for 1 minute. Pour in the beef broth and diced tomatoes, scraping up any browned bits from the bottom of the pot. Return the beef to the pot. Add the rosemary, thyme, and bay leaves. Bring to a simmer, then reduce the heat to low, cover, and cook for 1.5 to 2 hours, or until the beef is tender.
Step 5: Add Potatoes and Peas
Add the potatoes to the stew and continue to simmer, covered, for another 30-40 minutes, or until the potatoes are tender. Stir in the frozen peas and cook for 5 more minutes.
Step 6: Serve
Remove the bay leaves before serving. Garnish with fresh parsley. Serve hot with crusty bread or over mashed potatoes.
Your Stew Questions Answered
What is the best cut of beef for stew?
Beef chuck is the ideal choice for stew as it becomes incredibly tender and flavorful with slow cooking. Other good options include beef round or sirloin.
Can I make this stew in a slow cooker?
Absolutely! After searing the beef and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the potatoes during the last 2 hours of cooking and the peas in the final 15 minutes.
How can I thicken my stew?
The flour used to coat the beef should thicken the stew nicely. If you prefer a thicker consistency, you can make a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water and stirring it into the stew during the last 10 minutes of cooking.
How long can I store the stew?
You can store the stew in an airtight container in the refrigerator for up to 4 days. The flavors often improve the next day!
Pro Tips for the Best Stew
- For a richer flavor, use a dry red wine like Cabernet Sauvignon to deglaze the pot after sautéing the vegetables.
- Don’t skip searing the beef! This step is crucial for developing a deep, savory flavor.
- Feel free to add other vegetables like mushrooms or parsnips for extra flavor and nutrition.
