Best 8 Beef Stew With Tomatoes Recipes

BEEF AND TOMATO STEW

Steps:

• 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.
• To make in your slow cooker: Add cubed beef (except the oil) along with the rest of ingredients, cover and cook on low for 7 to 8 hours.
• To make on your stove top: In a large dutch oven or pot on medium high heat, drizzle oil and sear meat on all sides. Add the rest of the ingredients and bring to a boil, then cover and simmer for about 2 to 3 hours, until meat is tender. Serve and enjoy!

BEEF STEW WITH TOMATOES

Steps:

• Heat oven to 325°F. In 4-quart ovenproof bean pot or casserole, place all ingredients except cold water, flour and tomatoes.
• Cover and bake about 2 hours 30 minutes or until beef is tender.
• In small bowl, mix cold water and flour; gradually stir into beef mixture. Stir in tomatoes. Bake about 20 minutes longer or until slightly thickened. Remove bay leaf.

TOMATO-BASED BEEF STEW

Steps:

• In a shallow bowl mix the flour with salt and black pepper; add in beef cubes and coat in the flour mixture, shaking off ANY excess flour before adding to the oil (this is important or you will get small lumps of flour in the stew if you do not shake off the excess flour, just coat very lightly).
• Heat oil in a large Dutch oven or heavy pot over medium heat; the beef cubes in batches and browned well on all sides (the cubes must be well browned, this will take some time to brown well so have patience!).
• To the same pot with the beef add in the onions, celery, thyme and chili flakes (add in more oil if needed) saute stirring with a wooden spoon for about 4-5 minutes adding in the garlic the last few minutes.
• Add in the tomato paste and bay leaves; cook stirring with a wooden spoon for 2 minutes.
• Add in the wine, stir for about 1 minute to deglaze the pot scraping up any browned bits with a wooden spoon.
• Add in the Worcestershire sauce, beef broth, consomme, crushed tomatoes, bouillon powder (or browning sauce if using) bring to a boil stirring over medium heat.
• Reduce the heat and and simmer uncovered over medium-low heat for about 1-1/2 hours or until the meat is tender but not overdone (the beef will become stringy and tough if overcooked).
• When the beef is cooked remove to a bowl with slotted spoon.
• Add in the cubed potatoes, carrots and frozen peas; cook until the veggies are just fork-tender.
• Season with salt and lots black pepper to taste and add in the sugar (if using, the sugar will reduce the acid taste to the stew, it is only optional).
• At this point you can add in the flour water mixture to the simmering stew; cook until desired thickness adding in more flour/water mixture to create desired thickness).
• Add in the cooked beef back to the pot; stir and cook until heated through.
• Serve the stew on cooked pasta if desired and top with grated parmesan cheese.
• Delicious!

ALITA'S TOMATO BEEF STEW

Steps:

• Combine flour, salt, and pepper in a resealable bag; add stew meat and shake until meat is coated.
• Heat oil in a Dutch oven or large heavy-bottomed pot over medium heat. Add coated meat and loose flour from the bag to the hot oil; cook and stir until browned on all sides, 5 to 10 minutes.
• Mix tomatoes, onions, tomato sauce, water, Worcestershire sauce, garlic, paprika, sugar, and bay leaves into stew meat mixture; bring to a boil. Reduce heat to low and simmer stew, scraping bottom of Dutch oven every 30 minutes, about 1 hour.
• Stir carrots into stew and cook for 30 minutes more. Add potatoes to stew and cook until potatoes are tender, about 30 minutes. Add mushrooms to stew and cook until tender, about 15 minutes.

VEGETABLES AND TOMATOES BEEF STEW

Steps:

• Gather the ingredients.
• In a large bowl, mix the beef with the flour, salt, and pepper. Toss until well coated.
• In a large Dutch oven or saucepan, heat the olive oil over medium heat. Add the seasoned beef and cook, stirring, until browned.
• Add the onion and celery and continue cooking until the onion is soft and fragrant.
• Add the garlic, tomatoes, red wine, and beef broth. Bring to a boil. Reduce the heat, cover, and simmer for 1 1/2 hours.
• Once the cooking time is up, add the pepper, thyme, potatoes, carrots, and rutabaga or turnip, if using. Cover the stew and simmer for 35 to 45 minutes longer, or until all vegetables are tender.
• In a small bowl, mix the flour and cold water.
• Add the flour thickener to the pot and stir well. Continue cooking until the sauce has thickened, for about 10 minutes. Transfer to serving bowls and garnish with parsley, if desired.

BEEF STEW WITH TOMATOES AND RICE

Steps:

• In a heavy dutch oven with a lid, fry the bacon over medium heat till just cooked. Drain and cut into 1-inch pieces. Set aside.
• Pour off any excess fat from the pot, add the oil and warm it over medium high heat.
• Add the meat and cook it till browned.
• Reduce heat to medium, stir in the onion and brown it slightly.
• Remove the meat and onion to a large platter.
• In the oil in the same pot, add the rice and cook, stirring over medium heat till it turns a milky color (about 3 minutes).
• Spoon rice into a bowl and set aside.
• Pour any remaining oil out of the pot, add the water and stir for a moment to dissolve the juices.
• Add the wine, stir, then return the meat and onion to the pot.
• Pour in the stock almost to the height of the meat and salt it lightly.
• Add the carrot, celery, pepper, garlic, thyme, bay leaf and reserved bacon.
• Bring to a simmer, cover tightly and simmer slowly for 1 hour.
• Stir in the chopped tomato and simmer till the meat is fork tender (1 hour or more). Drain off the cooking liquid and add stock or water to make 2 1/2 cups.
• Return the liquid to the pot and bring to a boil.
• Stir in the reserved rice, cover and simmer for about 20 minutes, without stirring.
• The rice should be tender and have absorbed almost all the liquid.
• Taste and correct seasonings.
• Just before serving, fold in the grated cheese.
• Serve from the pot.

TOMATO-BASED BEEF STEW

Steps:

• Braise beef in vegetable oil.
• Mix everything together, adding water to thin if needed.
• Simmer for about an hour or until potatoes and beef are done.
• Serve over rice or crackers.
• Note: This can also be done in the crockpot, just cook all day on low.

BEEF AND VEGETABLE STEW

Steps:

• Remove any bits of fat from the meat. Heat the oil in a large pot over medium high heat. Saute the meat in the oil for 10 minutes, or until browned on all sides. Remove meat and set aside.
• Add the onion and tomato paste to the pot and saute over medium heat for 5 minutes, or until onion is tender, stirring often. Return the meat to the skillet along with the beef broth, combining with the onion and tomato paste mixture. Reduce heat to low, cover and simmer for 1 to 1 1/2 hours, or until meat is tender.
• Add the carrots, potatoes, rosemary, thyme, bay leaf and crushed red pepper flakes and simmer, covered, for another 45 minutes. (Note: It may be necessary to add some water if the stew seems too thick.)
• Finally, add the mushrooms and the peas and allow stew to heat through, about another 10 to 15 minutes. Remove bay leaf and rosemary sprig before serving.