Beef Stew with Tomato Sauce
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This stovetop beef stew is hearty and makes a filling winter meal. It’s packed full of tender cubes of beef, carrots, potatoes, and a rich tomato sauce.
What’s the best dish to serve on a cold, snowy day? Beef stew, of course! Or maybe a nice bowl of 7 can soup, beef and tomato casserole, hamburger potato casserole, or stovetop chili.
Today we’re not talking about soup and casseroles, though. We’re talking about this awesome beef stew! Now, if all you’ve ever had are canned varieties, then you might disagree. However, my stovetop tomato based beef stew is something special.
This recipe uses seasoned cubed beef, carrots, potatoes, celery, and onions. I also add fresh herbs like rosemary and thyme to add lots of flavor. The stew is slow simmered with tomato sauce to create a delicious broth.
Oh, did I mention it’s done in just over an hour? That’s not a long cook time. It makes enough for 4 good sized servings or 6 smaller servings. Pair it with some homemade French bread or slices of fresh sourdough bread for a full meal.
My Best Stew Making Tips
- I like to use sirloin when I make stew. If you don’t want to dice up sirloin, look for beef with good marbling like chuck roast or even a round roast.
- Adjust the beef broth to get your desired thickness. You can always add a little more while the stew cooks if needed. The liquid level needs to remain above the meat and veggies.
- After sauteeing the cubed sirloin, I love to use a bit of red wine to deglaze the pan if we have some handy. It adds a wonderful flavor.
How to Make Beef Stew with Tomato Sauce
- Start by placing a large saucepan or stock pot over medium heat and pour in the oil.
- While the oil heats, toss the cubed beef with salt, fresh rosemary, fresh, thyme, and pepper. Transfer the seasoned meat to the warm pot, let it sear for 1 to 2 minutes on each side. I recommend not skipping this step. It locks in the beef’s natural juices and keeps it moist and tender.
- Next, sprinkle the meat with all-purpose flour and stir the mixture to coat the beef. Cook it for 1 to 2 minutes to get the raw flour taste out.
- Add in the potatoes, carrots, onions, celery, mushrooms, and a pinch of salt. Stir the stew ingredients as they cook for about 3 to 4 minutes. Then, add in the tomato sauce, beef broth, and bay leaves. Two tablespoons of tomato paste can be substituted in place of the tomato sauce. Just be sure to add a little extra beef broth. You can also leave the tomato sauce out completely if that’s preferred.
- Stir the mixture and bring it to a simmer. Reduce the heat and let the it simmer for 1 hour or until the beef and vegetables are tender. Depending on the cut of beef you use, you may need to cook it longer (possibly 30 minutes to an hour). Last, remove the bay leaves, give it a quick taste, and add salt and pepper if needed. Serve the stew while it’s hot and store any leftovers in a sealed container, in your fridge for up to 3 days.
Ingredients
- 1 tablespoon cooking oil
- 1 pound sirloin, or chuck roast (cut into bite sized pieces)
- 2 teaspoons fresh thyme, or 1 teaspoon dried thyme
- 2 teaspoons fresh rosemary, or 1 teaspoon dried rosemary
- 2 teaspoons salt
- ½ teaspoon black pepper
- 2 tablespoons all-purpose flour
- 1 pound russet potatoes, peeled and diced into ½ to 1 inch cubes
- 1 cup carrots, cut into ½ inch thick circles
- ½ cup diced white onion
- 1 rib of celery, cut into ½ inch thick pieces
- 4 ounces sliced mushrooms
- 3 cups low-sodium beef broth, plus more as needed
- 8 ounces tomato sauce
- 2 bay leaves
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Instructions
- Place a large stockpot over medium heat, and add the oil. Allow the oil to heat for about 30 to 45 seconds. In the meantime, toss the stew meat with thyme, rosemary, salt, and pepper.1 tablespoon cooking oil1 pound sirloin2 teaspoons fresh thyme2 teaspoons fresh rosemary½ teaspoon black pepper1 teaspoons salt
- Add the stew meat to the pot, and brown the meat for 1 to 2 minutes on each side. Sprinkle with flour, stir, and cook for another 1 to 2 minutes.2 tablespoons all-purpose flour1 pound russet potatoes1 cup carrots½ cup diced white onion1 rib of celery4 ounces sliced mushrooms
- Reduce the heat to low, then add the potatoes, carrots, onion, celery, mushrooms, and salt. Cook the ingredients for 3 to 4 minutes while stirring.1 teaspoons salt
- Add the beef broth, tomato sauce, and bay leaves. Stir to combine, and bring the liquid to a simmer.3 cups low-sodium beef broth8 ounces tomato sauce2 bay leaves
- Allow the stew to simmer for 30 to 35 minutes or until the potatoes are tender. Taste, and season with additional salt and pepper if needed.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 cups of the homemade beef stew. Actual calories will vary.
- Store leftovers in the fridge for up to 3 days.
- You can use 2 tablespoons of tomato paste in place of tomato sauce or omit it entirely.
Nutrition
Serving: 2cupsCalories: 343kcalCarbohydrates: 33gProtein: 32gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 69mgSodium: 2197mgPotassium: 1365mgFiber: 4gSugar: 6gVitamin A: 5651IUVitamin C: 16mgCalcium: 89mgIron: 4mg
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Hi Gary!
Yes, that’s right. One teaspoon seasons the beef, and the other goes in with the broth, which is low-sodium. If you prefer, you can wait to add the salt until the end so you can taste the stew first and adjust it to your liking.
So two teaspoons of salt plus the salt in the broth? Is that right?
Good morning Cindy, thank you for commenting! As far as the lid is concerned, when you leave the lid off, more liquid evaporates from the stew. However, if it turned out well, then I wouldn’t worry about it. I hope this information helps. Have a lovely day 🙂
It tasted delicious! I left it without a cover while cooking. Will it make a difference if I cover while cooking the beef stew?
Thank you George, have a great day!
Excellent and EASY