This classic hearty Beef and Tomato Stew is loaded with tender beef, melt-in-your-mouth potatoes, veggies and fresh herbs! Perfect cozy recipe for a chilly weekend at home and can easily be made in your Instant Pot, slow cooker or even right on the stove!
Please note this post first appeared on October 11, 2012. It has been updated with bright new photos, but it’s still the same delicious recipe you all love!
Oh how I LOVE this hearty classic beef stew! Packed full of fresh veggies like carrots, peas, onion and celery along with tender beef and fall-apart-in-your-mouth potatoes, this stew is definitely bound to be a staple recipe in your home. This stew is more tomato based than typical beef stew recipes, but we love tomatoes over here and this is how I grew up eating it I also threw in some fresh herbs like thyme and rosemary to give it an earthy flavor that really brings it all together. Nothing better than curling up on chilly day with a warm bowl of this cozy beef stew!
Why You’ll Love this Recipe
- SO cozy and comforting on a chilly winter day.
- Can easily be made on the stove, in your Instant Pot or crock pot.
- Rich and delicious gravy with tender beef, potatoes and veggies.
- Leftovers are even better the next day!
Ingredients You’ll Need
- Cubed beef – I used chuck roast because it gets more tender the longer it cooks, but feel free to use any type of beef that cooks well in stew like braising steak or beef stew meat. You just want to make sure to cut the beef into even pieces so that everything cooks evenly
- Olive oil – needed to sear the cubed beef for browning to really get that delicious flavor!
- Potatoes – russet, red or Yukon gold potatoes will all work for this recipe
- Vegetables – I used a combination of chopped onion, carrots, fresh or frozen peas, and celery
- Beef stock – I prefer the flavor of beef stock in this stew, but you could also use beef broth or even vegetable or chicken broth
- Tomatoes – you’ll need both a can of stewed tomatoes and a can of tomato paste, which thickens the sauce. You could also use diced tomatoes or even fire roasted tomatoes for more flavor
- Worcestershire sauce – adds delicious depth of flavor!
- Fresh herbs – I used fresh thyme and rosemary, but you could use dried herbs as well
- Seasonings – a combination of garlic powder, salt, pepper and a bay leaf
How to Make Beef Stew
This hearty beef stew can easily be made in your crock pot, Instant Pot or right on the stove! See below for the different variations.
Even when making this stew in the crock pot, I still like to sear the meat to really get that delicious depth of flavor! In a large skillet over medium-high heat, drizzle olive oil and heat until the oil is hot and glistening. Add the cubed beef and sear meat on all sides, about 5 minutes. Once the meat is browned, add it to the bowl of your crock pot, along with the rest of ingredients, cover and cook on low for 7 to 8 hours. Alternatively, you could absolutely skip the browning step and just add the raw beef to the crock pot. It will still cook until deliciously tender, but browning just adds more flavor in my opinion, so I highly recommend it.
To easily make this stew right in your Instant Pot, drizzle olive oil in the bowl of your Instant Pot and turn on the sauté function. Wait until the oil is nice and heated, then add the cubed beef, browning on all sides. Add in the rest of your ingredients, seal the Instant Pot and select the meat/stew setting, and set the timer for 35 minutes. Once cooking is complete, let the Instant Pot sit for about 12 minutes, then release the steam by placing the valve to the venting position. Serve and enjoy!
To make this stew right on your stove top, drizzle olive oil in a large dutch oven or pot on medium-high heat, until oil is hot and glistening. Add cubed beef and sear meat on all sides until browned, about 5 minutes. Next add in the rest of the ingredients and bring everything to a boil. Cover and simmer for about 2 to 3 hours, until meat and veggies are tender. Serve and enjoy!
How to Thicken Beef Stew
This beef and tomato stew will naturally thicken thanks to those starchy potatoes, but here are a few other ways you can easily thicken up the sauce if you prefer a thicker beef stew.
- Sprinkle about 2 or 3 tablespoons of flour over top of the beef after it has browned, mixing until all the flour has dissolved, then add in the rest of the ingredients.
- Mix together 1 tablespoon of cornstarch with 1 tablespoon of water until you have a slurry, then mix it into the simmering hot stew a few minutes before serving.
Prepping and Storage
To Store: Let the stew cool completely then store leftovers in a sealed, airtight container in the fridge for up to 5 days. When ready to serve, either reheat the stew on the stove top on low heat (watching carefully so it doesn’t burn) or re-heat in the microwave, stirring every 60 seconds until heated through.
To Freeze: We love to freeze this stew! Again, let the stew cool completely then transfer to a sealed, airtight container or freezer bag and store in the freezer for up to 3 months. Let the stew thaw completely in the fridge before reheating.
More Cozy Soup Recipes
- Prep Time: 10 mins
- Cook Time: 3 hours
- Total Time: 3 hours 10 mins
- 1 Tbsp olive oil
- 2 lbs cubed beef (I used chuck roast)
- 1 (15 oz) can stewed tomatoes
- 1 (6 oz) can tomato paste
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 medium onion, chopped
- 3 large carrots, sliced
- 3 ribs celery, chopped
- 1 cup fresh or frozen peas
- 1 lb baby potatoes, sliced in half
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh thyme (or 1 teaspoon dried)
- 2 teaspoons fresh rosemary (or 1/2 teaspoon dried)
- 1 bay leaf
To make on your Stove Top:
- Drizzle olive oil in a large dutch oven or pot on medium high heat until oil is hot and glistening. Add cubed beef and sear meat on all sides, about 5 minutes.
- Add in the rest of the ingredients and bring to a boil. Cover and simmer for about 2 to 3 hours, until meat and veggies are tender. Serve and enjoy!
To make in your Instant Pot:
- Drizzle olive oil in the bowl of your instant pot and turn on the sauté function. Wait until it’s nice and heated then add meat, browning on all sides.
- Add the rest of your ingredients, seal the instant pot and select the meat/stew setting (about 35 minutes).
- Once cooking is complete, let the instant pot sit for about 12 minutes then release the steam by placing the valve to the venting position. Serve and enjoy!
To make in your Crock Pot:
- Drizzle olive oil in a large skillet on medium high heat until oil is hot and glistening. Add cubed beef and sear meat on all sides, about 5 minutes. (You could also skip the browning step and just add the raw meat to your crock pot, but browning the meat adds more depth of flavor!)
- Once the meat is browned, add it to your crock pot along with the rest of ingredients, cover and cook on low for 7 to 8 hours. Serve and enjoy!
- Serving Size: 1/8th of recipe
- Calories: 329
- Sugar: 9.7 g
- Sodium: 765.6 mg
- Fat: 13.2 g
- Saturated Fat: 5 g
- Carbohydrates: 24.2 g
- Fiber: 5 g
- Protein: 27.6 g
* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.