Classic Beef and Tomato Stew Recipe

This classic, hearty Beef and Tomato Stew is full of tender beef, melt-in-your-mouth potatoes, vegetables and fresh herbs. It’s the perfect cozy dish for a chilly weekend and can be made on the stove, in an Instant Pot, or in a slow cooker.

A good stew is comfort food at its best, and this Classic Beef and Tomato Stew is one of our favorites. It’s packed with carrots, peas, onion and celery, plus fork-tender beef and potatoes that fall apart with the slightest touch of a fork. This recipe is more tomato-forward than traditional beef stews—using stewed tomatoes and tomato paste to build a rich, slightly tangy base. Fresh herbs like thyme and rosemary add an earthy depth that rounds out the flavors. Whether you simmer it slowly on the stove, set it in the slow cooker, or speed things up in the Instant Pot, this stew becomes a family favorite and makes great leftovers.

Why You’ll Love This Recipe

• Warm, comforting one-pot meal great for cold weather.
• Flexible cooking methods: stovetop, Instant Pot, or slow cooker.
• Rich gravy with tender beef, hearty potatoes and plenty of vegetables.
• Flavors deepen overnight, making leftovers even better.

Ingredients

• 2 lbs cubed beef – beef chuck roast is recommended because it becomes very tender with slow cooking. Other stew-friendly cuts such as braising steak, short ribs or stew meat will also work.
• 1 Tbsp olive oil – for searing the beef and building flavor.
• 1 (15 oz) can stewed tomatoes – provides a tomato base and body for the sauce.
• 1 (6 oz) can tomato paste – helps thicken and intensify the tomato flavor.
• 4 cups beef broth – low-sodium is a good choice; vegetable or chicken broth can be used if needed.
• 1 tbsp Worcestershire sauce – adds savory depth (a splash of red wine or balsamic vinegar can be a substitute).
• 1 medium onion, chopped
• 3 large carrots, sliced
• 3 ribs celery, chopped
• 1 cup fresh or frozen peas (or substitute green beans)
• 1 lb baby potatoes, halved – russet, red or Yukon Golds work as alternatives.
• 2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh thyme (or 1 tsp dried)
• 2 tsp fresh rosemary (or 1/2 tsp dried)
• 1 bay leaf

How to Make the Stew

The stew can be prepared three ways: stovetop, Instant Pot, or slow cooker. In all methods, searing the meat first adds extra flavor, though you can skip that step for the slow cooker if you prefer.

Stovetop Method

1. Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat until shimmering.
2. Add the cubed beef and sear on all sides until browned, about 5 minutes.
3. Stir in the onions, carrots, celery, potatoes, stewed tomatoes and tomato paste. Add beef broth, Worcestershire sauce, garlic powder, salt, pepper, thyme, rosemary and the bay leaf.
4. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook 2–3 hours, until the meat and vegetables are tender and the flavors have melded.
5. Remove the bay leaf, adjust seasoning to taste, and serve hot.

Instant Pot Method

1. Turn the Instant Pot to Sauté and heat the olive oil. Brown the cubed beef on all sides.
2. Scrape up any browned bits from the bottom, then add the remaining ingredients (tomatoes, tomato paste, broth, vegetables, seasonings and herbs).
3. Seal the Instant Pot and set to the Meat/Stew or Manual setting for about 35 minutes.
4. When cooking finishes, let the pressure release naturally for about 12 minutes, then carefully release remaining steam. Remove the bay leaf and serve.

Slow Cooker Method

1. Optional but recommended: brown the beef in a skillet with olive oil to develop flavor.
2. Transfer the browned beef to the slow cooker and add the rest of the ingredients.
3. Cook on Low for 7–8 hours, until meat and vegetables are fall-apart tender. Remove the bay leaf and serve.

How to Thicken the Stew

The starchy potatoes will naturally thicken the sauce, but if you prefer a thicker gravy, try one of these options:

1. After browning the beef, sprinkle 2–3 tablespoons of all-purpose flour over the meat and stir until dissolved, then add the remaining ingredients.
2. Whisk 1 tablespoon cornstarch with 1 tablespoon cold water to make a slurry, then stir it into the simmering stew a few minutes before serving until the sauce thickens.

Serving Suggestions

• Bread or crackers: Rustic crusty bread or crackers are perfect for dipping into the rich gravy.
• Salad: A simple green salad pairs nicely to lighten the meal.
• Mashed cauliflower or mashed potatoes: Serve the stew over creamy mashed cauliflower or classic mashed potatoes for a hearty plate.
• Pasta: Spoon the stew over egg noodles or macaroni for a family-friendly option.

Storage and Freezing

To store: Cool the stew completely, then transfer to an airtight container and refrigerate for up to 5 days. Reheat gently on the stovetop over low heat or in the microwave, stirring periodically.

To freeze: Cool completely, then pack into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Note that potatoes may soften more after freezing and reheating, but the flavors remain excellent.

Nutrition (Approximate)

Serving: 1/8 of recipe | Calories: 329 kcal | Carbohydrates: 24.2 g | Protein: 27.6 g | Fat: 13.2 g | Fiber: 5 g

Enjoy this Classic Beef and Tomato Stew as a satisfying main dish on cold days. It’s versatile, forgiving, and makes a comforting family meal that improves after a night in the fridge.