Tomato Based Beef Stew

Warm up with the ultimate comfort food—Tomato-Based Beef Stew, a hearty and flavorful dish that combines tender, melt-in-your-mouth beef chunks with a medley of wholesome vegetables in a rich, tomato-forward broth. Perfectly seasoned and slow-simmered to perfection, this classic recipe features ingredients like garlic, carrots, russet potatoes, and a touch of fresh thyme for layers of robust flavor. The addition of tomato paste and diced tomatoes gives the stew a deep, savory richness that pairs beautifully with the natural sweetness of the vegetables. Finished with a touch of frozen peas and a sprinkle of fresh parsley, this stew is as visually inviting as it is delicious. Whether you’re serving it with crusty bread or enjoying it as is, this one-pot dish is perfect for cozy nights, family dinners, or meal prepping. Ready in just over 2.5 hours, it's well worth the wait for its satisfying, soul-warming goodness!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:150 mins

Total Time:170 mins

Servings: 6

Ingredients

• 2 pounds beef chuck (cut into 1-inch cubes)
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 1 medium yellow onion (diced)
• 3 medium carrots (peeled and sliced into rounds)
• 2 large celery stalks (sliced)
• 3 cloves garlic (minced)
• 2 tablespoons tomato paste
• 14 ounces diced tomatoes (with juice)
• 4 cups beef broth
• 1 whole bay leaf
• 3 sprigs fresh thyme
• 3 medium russet potatoes (peeled and cubed)
• 1 cup frozen peas
• 2 tablespoons fresh parsley (chopped, for garnish)

Directions

Step 1

Season the beef cubes with salt and pepper, then toss them in flour until evenly coated.

Step 2

Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches, making sure not to overcrowd the pan. Once browned, transfer the beef to a plate and set aside.

Step 3

In the same pot, reduce the heat to medium and add diced onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables become tender.

Step 4

Stir in the minced garlic and tomato paste, cooking for 1-2 minutes until the paste darkens slightly and becomes fragrant.

Step 5

Add the diced tomatoes (with their juice) and stir well, scraping up any browned bits from the bottom of the pot.

Step 6

Return the browned beef to the pot, along with the beef broth, bay leaf, and thyme sprigs. Stir to combine and bring the mixture to a boil.

Step 7

Reduce the heat to low, cover the pot with a lid, and let the stew simmer for 1.5 hours, stirring occasionally.

Step 8

After 1.5 hours, add the cubed potatoes to the pot. Cover and continue to simmer for another 30 minutes, or until the potatoes are fork-tender.

Step 9

Remove the bay leaf and thyme sprigs, and stir in the frozen peas. Cook for an additional 5 minutes until the peas are heated through.

Step 10

Taste the stew and adjust salt and pepper as needed. Serve hot, garnished with freshly chopped parsley.

Nutrition Facts

Serving size	3541.8 grams (3541.8g)

Amount per serving	% Daily Value*
Calories	3505

Total Fat 214.30g	275%
Saturated Fat 78.30g	392%
Polyunsaturated Fat 2.70g
Cholesterol 680mg	227%
Sodium 6840mg	297%
Total Carbohydrate 206.10g	75%
Dietary Fiber 32.00g	114%
Total Sugars 45.90g
Protein 215.80g	432%

Vitamin D 0IU	0%
Calcium 478mg	37%
Iron 35mg	196%
Potassium 8025mg	171%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.3%

Protein: 23.9%

Carbs: 22.8%