This comforting Beef and Tomato Stew is a hearty and flavorful dish that's perfect for a cozy dinner. Tender chunks of beef are simmered with tomatoes, potatoes, and aromatic vegetables in a rich broth. This one-pot meal is easy to prepare and will fill your home with the inviting aroma of a classic stew.
Ingredients
- 2 lb Beef chuck roast
- 2 Onion
- 4 Carrot
- 2 Celery stalks
- 4 Garlic clove
- 4 Potato
- 28 oz Canned diced tomatoes
- 4 cup Beef broth
- 2 tablespoon Tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Thyme
- Rosemary
- 1 Bay leaf
- 1 teaspoon Salt
- Black pepper
Instructions
Prepare the beef
Cut the beef chuck roast into 1-inch cubes. Season the beef with salt and black pepper.
Prepare the vegetables
Chop the onions, carrots, celery stalks, and potatoes into 1-inch pieces. Mince the garlic cloves.
Brown the beef
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef cubes and cook, stirring occasionally, until browned on all sides, about 5-7 minutes.
Add the vegetables
Add the chopped onions, carrots, celery, and minced garlic to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
Add the remaining ingredients
Stir in the canned diced tomatoes, beef broth, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, bay leaf, and the remaining salt and black pepper. Bring the mixture to a boil.
Add the potatoes and simmer
Add the chopped potatoes to the pot. Reduce the heat to low, cover the pot, and let the stew simmer for 2 hours, or until the beef and vegetables are tender.
Remove the bay leaf and serve
Remove the bay leaf from the stew. Serve the Beef and Tomato Stew hot, garnished with fresh herbs if desired.
Nutrition Facts
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