Tomato-Based Beef Stew with Potatoes and Carrots: Hearty Comfort in Every Bowl
Craving that cozy, tomatoey richness that reminds you of grandma’s kitchen? This tomato-based beef stew delivers tender meat, perfectly seasoned vegetables, and a bright, savory sauce that’ll have everyone asking for seconds.
This recipe combines the heartiness of traditional beef stew with the tangy brightness of tomatoes, creating a balanced dish that’s comforting yet refreshing. Perfect for family dinners, meal prep, or whenever you need a hug in a bowl.
Recipe Details
| Prep Time | Cook Time | Total Time | Servings | Difficulty |
|---|---|---|---|---|
| 20 mins | 2 hours | 2 hrs 20 mins | 6-8 | Easy |
What You’ll Need
For the Stew Base
| Ingredient | Amount | Notes |
|---|---|---|
| Beef chuck roast | 2 lbs, cut into 1.5-inch cubes | Well-marbled for tenderness |
| All-purpose flour | 1/3 cup | For dredging |
| Vegetable oil | 3 tablespoons | Olive oil works great |
| Crushed tomatoes | 28 oz can | San Marzano for best flavor |
| Tomato paste | 3 tablespoons | Concentrated tomato punch |
| Beef broth | 2 cups | Low-sodium preferred |
For the Vegetables
| Ingredient | Amount | Notes |
|---|---|---|
| Potatoes | 1.5 lbs, cut into chunks | Yukon Gold or russet |
| Carrots | 5 large, cut into 2-inch pieces | Peeled and chunky |
| Onion | 1 large, diced | Yellow onion is classic |
| Celery | 2 stalks, chopped | Adds depth to the base |
| Garlic | 5 cloves, minced | Fresh garlic is essential |
| Green beans | 1 cup, trimmed | Optional but adds color |
For Seasoning
| Ingredient | Amount | Notes |
|---|---|---|
| Bay leaves | 2 | Traditional flavor backbone |
| Dried basil | 1.5 teaspoons | Complements tomatoes perfectly |
| Dried oregano | 1 teaspoon | Italian herb essential |
| Paprika | 1 teaspoon | Adds warmth and color |
| Salt | 1.5 teaspoons | Adjust to taste |
| Black pepper | 1 teaspoon | Freshly ground |
| Sugar | 1 teaspoon | Balances tomato acidity |
Step-by-Step Directions
1. Prepare and season the beef. Pat beef cubes thoroughly dry with paper towels. In a shallow dish, mix flour with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge each beef cube in the seasoned flour, shaking off excess.
2. Brown the beef perfectly. Heat 2 tablespoons of oil in a large Dutch oven or heavy pot over medium-high heat. Working in batches to avoid overcrowding, brown the beef on all sides until deeply golden, about 8-10 minutes total. Transfer browned beef to a plate.
Proper browning creates a flavorful crust and fond at the bottom of the pot—that’s where the magic happens.
3. Build the aromatic base. Add the remaining tablespoon of oil to the pot. Toss in the onion, celery, and carrots. Sauté for 6-7 minutes, stirring occasionally, until the onion becomes translucent and vegetables start to soften.
4. Add garlic and tomato paste. Stir in the minced garlic and cook for 1 minute until fragrant. Add the tomato paste and cook for 2-3 minutes, stirring constantly. This caramelizes the paste and removes any raw flavor.
5. Deglaze and combine. Pour in a splash of beef broth and scrape up all those beautiful browned bits stuck to the bottom of the pot. Return the beef and any accumulated juices to the pot.
6. Add tomatoes and liquid. Pour in the crushed tomatoes and remaining beef broth. Add the bay leaves, basil, oregano, paprika, sugar, and remaining salt and pepper. Stir everything together until well combined.
7. Simmer low and slow. Bring the mixture to a boil, then immediately reduce heat to low. Cover the pot and simmer gently for 1 hour, stirring occasionally to prevent sticking.
Keep the simmer gentle with small bubbles. Aggressive boiling makes the beef tough instead of tender.
8. Add potatoes. After 1 hour, nestle the potato chunks into the stew. Cover and continue simmering for another 45-60 minutes, until both the beef and potatoes are fork-tender.
9. Final adjustments. If using green beans, add them during the last 15 minutes of cooking. Remove the bay leaves. Taste and adjust seasoning with more salt, pepper, or a pinch of sugar if the tomatoes taste too acidic.
10. Rest and serve. Let the stew rest off the heat for 10 minutes before serving. This allows the flavors to meld and the sauce to thicken slightly.
How to Serve
This tomato-rich stew is incredibly versatile and pairs beautifully with many sides.
Serve it over buttery egg noodles, creamy polenta, or fluffy rice to soak up that delicious tomato gravy. Crusty Italian bread or garlic bread is perfect for mopping up every last drop.
For a lighter meal, serve it as-is in deep bowls with just a simple side salad. The stew is hearty enough to stand alone.
Garnish with fresh basil leaves, grated Parmesan cheese, or a drizzle of good olive oil for an authentic Italian touch. A sprinkle of red pepper flakes adds a nice kick for those who like heat.
Expert Tips for Success
Use quality tomatoes. San Marzano tomatoes have lower acidity and sweeter flavor than regular canned tomatoes. They make a noticeable difference in the final dish.
Balance the acidity. That teaspoon of sugar isn’t optional—it balances the natural acidity of tomatoes without making the stew taste sweet. Add more if your tomatoes are particularly tart.
Make it ahead for better flavor. Like all stews, this one tastes even better the next day. The beef absorbs more tomato flavor and everything melds together beautifully overnight.
Prevent mushy potatoes. Don’t add potatoes too early. They only need 45-60 minutes to cook through. Adding them with the beef results in potato mush.
Thicken if needed. If your stew is too thin, simmer uncovered for the last 15-20 minutes to reduce the liquid. Or mash a few potato pieces against the side of the pot and stir them in.
Storage and freezing. Store in airtight containers for up to 4 days in the refrigerator. This stew freezes beautifully for up to 3 months. The tomato base holds up perfectly after thawing.
Add Mediterranean flair. Stir in a handful of pitted olives, capers, or a splash of balsamic vinegar for an Italian-inspired twist.
Instant Pot method. Brown beef using the sauté function, add all ingredients except potatoes, and pressure cook for 25 minutes. Quick release, add potatoes, and cook another 10 minutes.
Common Questions
Can I use fresh tomatoes instead of canned?
Yes, but you’ll need about 3 lbs of fresh tomatoes, blanched, peeled, and crushed. Canned tomatoes are more consistent and actually preferred for stews since they’re picked at peak ripeness.
Why does my stew taste too acidic?
Tomatoes vary in acidity. Add another teaspoon of sugar, or stir in a pinch of baking soda to neutralize the acid. A splash of cream also mellows the acidity beautifully.
Can I use stew meat from the store?
Absolutely. Pre-cut stew meat saves time and works perfectly. Just make sure the pieces are roughly the same size for even cooking.
What other vegetables can I add?
Zucchini, bell peppers, mushrooms, or butternut squash all work wonderfully. Add tender vegetables like zucchini during the last 20 minutes to prevent them from getting mushy.
How do I prevent the beef from being tough?
Keep the heat low and simmer gently. High heat contracts the meat fibers and makes beef chewy. Also, make sure you’re using a tough, well-marbled cut like chuck that benefits from long cooking.
Can I make this in a slow cooker?
Yes. Brown the beef and sauté the vegetables first, then transfer everything to the slow cooker. Cook on low for 7-8 hours or high for 4-5 hours.
Final Thoughts
This tomato-based beef stew brings together the best of comfort food and bright, satisfying flavors. The tender beef, perfectly cooked vegetables, and rich tomato sauce create a dish that feels both familiar and special. Make a big pot this weekend and enjoy easy, delicious meals all week long.
