Best 4 Beef And Tomato Stew Recipes

**Indulge in a Hearty Feast: Beef and Tomato Stew Recipes to Warm Your Soul**

As the weather turns cooler, there's nothing more comforting than a warm and savory beef and tomato stew. This classic dish, often passed down through generations, brings together the rich flavors of beef, tangy tomatoes, and aromatic herbs in a delectable symphony of taste. Whether you prefer a traditional beef stew recipe or a more modern interpretation, this article presents a diverse collection of beef and tomato stew recipes that will tantalize your taste buds and leave you feeling satisfied and content. From the classic slow-cooked version that fills your home with an inviting aroma to the quick and easy one-pot stew that's perfect for busy weeknights, these recipes offer a range of options to suit every culinary skill level and time constraint. So, gather your ingredients, prepare your taste buds, and embark on a culinary journey that celebrates the comforting flavors of beef and tomato stew.

Here are our top 4 tried and tested recipes!

SLOW-COOKER BEEF AND TOMATO STEW

Slow-Cooker Beef and Tomato Stew image

Nothing hits the spot on a chilly winter night like a hearty bowl of stew. Boost the feel-good factor with this lighter version.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Number Of Ingredients 12

Ingredients

1 tablespoon extra-virgin olive oil
1 large yellow onion, diced small
3 medium carrots, cut into 1/4-inch rounds
3 celery stalks, cut into 1/4-inch pieces
2 pounds beef chuck, fat trimmed, cut into 1-inch pieces
1 can (28 ounces) crushed tomatoes
1 cup low-sodium chicken broth
3 garlic cloves, smashed and peeled
Coarse salt and ground pepper
4 cups cooked brown rice
6 tablespoons nonfat plain Greek yogurt
1/3 cup chopped fresh parsley

Steps:

In a large skillet, heat oil over medium. Add onion, carrots, and celery and cook, stirring frequently, until vegetables are softened, 10 minutes. Transfer mixture to a 5-to-6-quart slow cooker and add beef, tomatoes, broth, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper.
Cover and cook on high, 6 hours, stirring occasionally. To serve, divide brown rice and stew among 6 bowls and top with yogurt and parsley.

Nutrition Facts : Calories 486 g, Fat 19 g, Fiber 7 g, Protein 32 g, SaturatedFat 7 g

BEEF, GREEN CHILI AND TOMATO STEW

Beef, Green Chili and Tomato Stew image

I love the green chilies in this stew and the rich, flavorful sauce of this stew is wonderful! Serve over rice, or with a crusty bread, and salad for a wonderful winter meal.

Provided by Kimber

Categories Soups, Stews and Chili Recipes Stews Beef

Time 3h

Yield 9

Number Of Ingredients 13

Ingredients

¼ cup vegetable oil
3 pounds beef chuck roast, cut into 3/4 inch cubes
2 onions, chopped
2 cloves garlic, minced
1 (28 ounce) can roma tomatoes, with juice
2 (4 ounce) cans chopped green chile peppers, drained
1 (12 fluid ounce) can or bottle beer
1 cup beef broth
2 teaspoons dried oregano, crushed
1 ½ teaspoons ground cumin
2 tablespoons Worcestershire sauce
salt to taste
ground black pepper to taste

Steps:

In a Dutch oven, heat oil over medium heat until hot, but not smoking. Pat the meat dry with paper towels and brown in batches, transferring the meat with a slotted spoon to a bowl as they are done.
In the fat remaining in the pot, cook the onions until softened, about 5 minutes. Stir in the garlic and cook for 1 more minute.
Return meat to the pot with any juices in the bowl and add the tomatoes with juice, chiles, beer, beef broth, oregano, cumin, and Worcestershire sauce. Season with salt and pepper to taste.
Bring to a boil and reduce heat. Simmer, partially covered, for 2 1/2 hours or until meat is tender.

Nutrition Facts : Calories 465 calories, Carbohydrate 10 g, Cholesterol 107.4 mg, Fat 33.5 g, Fiber 1.7 g, Protein 28 g, SaturatedFat 12 g, Sodium 647.2 mg, Sugar 4.4 g

BEEF, TOMATO, AND OKRA STEW

Beef, Tomato, and Okra Stew image

Homey okra stew with beef and tomatoes. Serving suggestion: steamed white rice.

Provided by m0rdsithh

Categories Soups, Stews and Chili Recipes Stews Beef

Time 1h10m

Yield 4

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
¼ pound beef skirt steak, cubed
1 medium yellow onion, diced
1 medium green bell pepper, diced
1 tablespoon salted butter
1 teaspoon minced garlic
4 cups diced fresh tomatoes
3 cups sliced okra
1 cup water
1 tablespoon chicken bouillon base
½ teaspoon seasoned salt
¼ teaspoon garlic powder
1 pinch salt and freshly ground black pepper to taste

Steps:

Heat oil in a large, deep skillet or pot over medium heat. Add beef, onion, bell pepper, butter, and garlic. Saute until vegetables are soft, onion is translucent, and beef is browned, 5 to 7 minutes. Add tomatoes, okra, water, chicken base, seasoned salt, and garlic powder.
Bring to a boil. Reduce heat and let simmer, stirring occasionally, about 30 minutes. Season with salt and pepper.

Nutrition Facts : Calories 170 calories, Carbohydrate 17.4 g, Cholesterol 17.4 mg, Fat 9.1 g, Fiber 5.6 g, Protein 7.6 g, SaturatedFat 3.3 g, Sodium 739.9 mg, Sugar 8 g

BEEF, GREEN CHILI AND TOMATO STEW

Beef, Green Chili and Tomato Stew image

I printed this off of allrecipes.com over 2 years ago,and made it several times, until my husband said he didn't like it THAT much. I wanted it again, so I added the potatoes - then it was great! So the spuds are optional

Provided by HEP MEP

Categories Stew

Time 3h30m

Yield 8-10 serving(s)

Number Of Ingredients 14

Ingredients

1/4 cup vegetable oil
3 lbs boneless beef chuck roast, cut into 1 inch cubes
2 onions, chopped
2 garlic cloves, minced
3 -4 red potatoes, cut into cubes
1 (29 ounce) can roma tomatoes, with juice
2 (4 ounce) cans chopped green chilies, drained
1 (12 ounce) can beer
1 cup beef broth
2 teaspoons dried oregano, crushed
1 1/2 teaspoons ground cumin
2 tablespoons Worcestershire sauce
salt
pepper

Steps:

In a Dutch oven, heat oil over medium heat until hot.
Pat the meat dry with paper towels and brown in batches, transferring the meat to a bowl with a slotted spoon as they are done.
In the fat remaining in the pot, cook the onions until softened, about 5 minutes.
Stir in the garlic and cook for one more minute.
Return meat to the pot with any juices in the bowl and add the potatoes, tomatoes with juice, chilies, beer, beef broth, oregano, cumin and Worcestershire sauce.
Season with salt and pepper to taste.
Bring to a boil and reduce heat.
Simmer, partially covered, for 2 1/2 hours or until meat is tender.

Tips:

Use high-quality ingredients: The quality of your ingredients will greatly impact the flavor of your stew. Choose fresh, flavorful beef and tomatoes, and use a good quality broth or stock.
Brown the beef before stewing: Browning the beef adds flavor and depth to the stew. Be sure to brown the beef in batches so that it doesn't steam.
Use a variety of vegetables: Vegetables add flavor, texture, and nutrients to the stew. Choose a variety of vegetables that you enjoy, such as carrots, celery, onions, and potatoes.
Simmer the stew for at least an hour: Simmering the stew allows the flavors to develop and the beef to become tender. Be patient and let the stew simmer for at least an hour, or even longer if you have time.
Season the stew to taste: Season the stew with salt, pepper, and other herbs and spices to taste. Be sure to taste the stew before serving and adjust the seasonings as needed.

Conclusion:

Beef and tomato stew is a classic comfort food that is easy to make and delicious to eat. By following these tips, you can make a beef and tomato stew that is sure to please everyone at your table. Serve the stew with mashed potatoes, rice, or crusty bread for a complete meal.