Classic Beef and Tomato Stew Recipe

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

A good beef stew is comfort food at its best. This version leans more toward a tomato base than some traditional stews, which gives it bright acidity and a rich, savory depth. The dish features fork-tender beef (I recommend chuck roast for its melt-in-your-mouth texture after slow cooking), potatoes, carrots, onions, celery and peas, all simmered with beef stock, tomato paste and stewed tomatoes. Fresh thyme and rosemary add an earthy aroma that ties the flavors together.

Why You’ll Love this Recipe

• Hearty, comforting, and ideal for cold weather.
• Versatile: make it on the stovetop, in an Instant Pot, or in a slow cooker.
• Rich gravy, tender beef and robust vegetable flavor—leftovers improve after a day.

Ingredients You’ll Need

• Cubed beef – 2 lbs (I used chuck roast; other stew cuts like braising steak or short ribs also work). Cut into even pieces so everything cooks uniformly.
• Olive oil – 1 Tbsp for searing the meat to develop flavor.
• Potatoes – 1 lb baby potatoes halved (russet, red, or Yukon gold would also work).
• Vegetables – 1 medium onion (chopped), 3 large carrots (sliced), 3 ribs celery (chopped), 1 cup fresh or frozen peas.
• Beef broth – 4 cups (low-sodium preferred).
• Tomatoes – 1 (15 oz) can stewed tomatoes and 1 (6 oz) can tomato paste to thicken and deepen the sauce.
• Worcestershire sauce – 1 tablespoon for added umami (you can replace with a splash of red wine or balsamic if desired).
• Fresh herbs – 1 Tbsp fresh thyme (or 1 tsp dried) and 2 tsp fresh rosemary (or 1/2 tsp dried).
• Seasonings – 2 tsp garlic powder, 1 tsp kosher salt, 1/2 tsp black pepper, 1 bay leaf.

Ways to Make This Beef Stew

This recipe adapts well to three methods: stovetop, Instant Pot, or slow cooker. Browning the beef first gives the best depth of flavor, but if you’re short on time you can add the raw beef directly to a slow cooker and still get tender results.

Stove Top Method

Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat until shimmering. Add the cubed beef and sear until browned on all sides, about 5 minutes. Add the remaining ingredients, bring to a boil, then reduce heat to a gentle simmer. Cover and cook for 2 to 3 hours, or until the meat and vegetables are tender and the sauce is well developed. Adjust seasoning before serving.

Instant Pot Method

Set the Instant Pot to Sauté and add the olive oil. When hot, brown the beef on all sides, scraping up browned bits from the bottom. Add the rest of the ingredients, seal the lid, and select the Meat/Stew setting for about 35 minutes. Allow a natural release for approximately 12 minutes, then quick release any remaining pressure. Stir, check seasoning, and serve.

Slow Cooker Method

For the slow cooker, sear the beef in a hot skillet with olive oil until browned on all sides (this step is optional but recommended). Transfer beef to the slow cooker, add the remaining ingredients, cover and cook on Low for 7 to 8 hours, until the meat falls apart easily. Taste and adjust seasoning before serving.

How to Serve Beef Stew

This beef and tomato stew is satisfying on its own, but here are a few ways to turn it into a full meal:

• Bread or crackers – Serve with crusty bread or crackers for dipping into the sauce.
• Salad – Pair with a simple green salad for freshness and balance.
• Mashed potatoes or cauliflower – Traditionally served over mashed potatoes; mashed cauliflower is a lighter alternative that still adds creaminess.
• Pasta – Spoon the stew over egg noodles or macaroni for a family-friendly option.

How to Thicken the Stew

The potatoes and tomato paste help thicken the stew naturally, but if you prefer a thicker gravy, try one of these methods:

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 and continue cooking.
2. Create a cornstarch slurry by mixing 1 tablespoon cornstarch with 1 tablespoon cold water. Stir the slurry into the simmering stew a few minutes before serving and cook until slightly thickened.

Prepping and Storage

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

To freeze: Allow the stew to cool completely, then transfer to a freezer-safe container or bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Recipe Overview

Final Tips

For the best flavor, make this stew a day ahead—refrigerated leftovers meld and deepen in flavor overnight. If you prefer a smoother gravy, blend a portion of the stew and return it to the pot to thicken naturally. Taste and adjust salt and pepper before serving. Enjoy this comforting, easy-to-adapt classic beef and tomato stew any time you need a warm, satisfying meal.