Best 8 Tomato Beef Stew Recipes

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.

SLOW-COOKER BEEF AND TOMATO STEW

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.

BEEF, GREEN CHILI AND TOMATO STEW

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.

BEEF, TOMATO, AND OKRA STEW

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.

NO TOMATO BEEF STEW

Steps:

• Place flour in a plastic bag, add a few pieces of beef at a time shaking well to coat.
• Heat 1 Tbsp oil in a large sauce pan. Add onions, and cook until softened, about 5 minutes. Add garlic and cook another 30 seconds. Transfer to a large stew pot.
• Heat 2 Tbsp oil in sauce pan. Add meat and brown well. Transfer to stew pot.
• Add beef broth (and beer if using), basil and thyme. Bring all to a boil, reduce heat, cover and simmer for 1 1/2 hours, or until meat is tender.
• Add 3 more cups beef broth. Add potatoes, carrots and celery, cover pot, and simmer for about 30 minutes, or until potatoes are tender.
• Add peas and simmer 15 minutes more.
• Add salt and pepper to taste. You won't need much salt, as the broth has plenty.

GUISADO DE RES EN SALSA DE JITOMATE - BEEF STEW IN TOMATO SAUCE

Steps:

• Cut the sliced flank steak into small pieces about the size of postage stamps.
• Set steak pieces to simmer in vegetable oil over medium-low heat while preparing vegetables.
• Dice the potatoes into small cubes and place them in a microwave safe bowl.
• Microwave the potatoes 2-3 minutes on high until almost done.
• Add the potatoes to the meat.
• Add 1 cup fresh cilantro to the meat.
• In a blender or food processor, add 1/2 large white onion, 3 cloves garlic, and coriander seeds. Add 1/4 to 1/2 cup water and puree.
• Add this mixture to the meat along with 2 cups of tomato puree.
• Add the small can of corn and mixed vegetables to the meat mixture. Add additional water to thin the broth to a soup-like consistency.
• Now prepare the jalapeno salsa to be served on the side.
• Place 5 jalapenos and 3 plum tomatoes on baking sheet.
• Preheat oven to broil and broil, turning, until blackened.
• Remove the blackened skins and using a mortar and pestle, grind the chiles and tomatoes together along with 2 cloves of garlic.
• Serve with rice and beans and enjoy!

TOMATO-BEEF STEW

Steps:

• Remove beef and vegetables from kebabs. Halve beef pieces and mushrooms and add beef and vegetables to a large heavy pot, along with carrots, potato, and garlic; toss with flour. Add tomato, tomato paste, bay leaves, and water; season with salt and pepper. Bring mixture to a boil over high; cover, reduce to low, and simmer rapidly until meat is tender, about 40 minutes. Discard bay leaves. Season to taste with salt and pepper and serve topped with parsley.

BEEF, GREEN CHILI AND TOMATO STEW

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.