Beef Tomato Stew
This beef tomato stew is hearty, healthy, and delicious! This gluten-free, low-carb dish is loaded with tender beef chunks and vegetables and seasoned with basic ingredients. A salad or fresh bread pairs well, but the stew is also a complete meal all on its own! It's a total comfort meal, sure to warm you up on chilly days and easy enough to make any night of the week!
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 kg stew cut beef
- 1 onion, (cut into chunks)
- 3 medium carrots, (cut into chunks)
- 3 cloves garlic, (minced)
- 2 teaspoons beef bouillon soup base ((See Recipe Notes below for substitutions))
- 1 14 oz. can peeled tomatoes
- 1/4 cup tomato paste
- Extra light olive oil ((or any neutral-flavored oil with a high smoke point))
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Potatoes
- Parsnips
- Cabbage
- Butternut squash
- Sweet potatoes
- Peas
- Mushrooms
Instructions
- 1
Heat a large pot or Dutch oven pot over medium-high heat. Add oil, just enough to coat the bottom of the pot. Add half the stewing beef to the pot and sear/brown the pieces.
- 2
Flip the pieces of beef to sear on multiple sides. Use a slotted spoon to remove the beef from the pot to a bowl and repeat with the remaining beef. Set seared beef aside.
- 3
Reduce heat slightly to medium. Add some more oil to the pot and add the onions and garlic. Cook for about 1 minute.
- 4
Add the carrots, salt, and pepper to the pot and mix with the onions and garlic. Cook for about a minute.
- 5
Add the tomato paste and beef bouillon base to the pot and mix with the vegetables, frying about 30 seconds.
- 6
Add the canned peeled tomatoes and use a spatula to scrape the bottom of the pot. Chop up the tomatoes with the spatula.
- 7
Fill the tomato can with water and add to the pot.
- 8
Add the seared beef (including any juices) and stir. Liquid level should be at about the same height as the ingredients; add more water, if necessary.
- 9
Bring the mixture to a boil. Reduce the heat to low and place a lid on the pot, leaving a slight gap. Simmer for 3 1/2 - 4 hours, stirring occasionally, until the beef is tender.
- 10
Remove the pot lid and let the stew simmer uncovered for about 30 minutes until the liquid reduces to a thick sauce. Taste and season with additional salt and pepper, if necessary.
- 11
Slow Cooker Instructions: