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!
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This recipe came to be from wanting to make a warming winter meal and, literally, kind of throwing a bunch of ingredients together in a pot to see what I would get! I wanted to use very basic ingredients that were easy to find, and I wanted to make it without the flour that I saw in so many stew recipes.
Ingredients
- Beef cut into stew-sized pieces
- Carrots
- Daikon (or other vegetable of your choice)
- Onion
- Garlic
- Canned peeled tomatoes
- Tomato paste
- Beef bouillon cubes or bouillon soup base, like Better Than Bouillon (affiliate link)
- Salt and pepper
Instructions
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.
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.
Reduce heat slightly to medium. Add some more oil to the pot and add the onions and garlic. Cook for about 1 minute.
Add the carrots, salt, and pepper to the pot and mix with the onions and garlic. Cook for about a minute.
Add the tomato paste and beef bouillon base to the pot and mix with the vegetables, frying about 30 seconds.
Add the canned peeled tomatoes and use a spatula to scrape the bottom of the pot. Chop up the tomatoes with the spatula.
Fill the tomato can with water and add to the pot.
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.
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 ½ - 4 hours, stirring occasionally, until the beef is tender.
Remove the pot lid and let the stew simmer uncovered for about 30 minutes until the liquid reduces to a thick sauce.
Slow Cooker Method
This beef tomato stew can easily be made in a slow cooker! A few tips if you make it this way:
- I would still sear the beef before adding it to the slow cooker because you'll get more flavor. However, it is not necessary.
- If you sear the beef, add the minced garlic to the pan after removing all the beef and then add ¼ cup of water and scrape off the beef bits from the bottom of the pan. Add it all to the slow cooker.
- Omit the water as stated in the original stove top recipe. The meat and vegetables will release a lot of liquid in the slow cooker.
- Cook the stew on Low for 8 hours, or High for 4 hours or until the vegetables and beef are tender. If possible, stir the stew halfway through.
- If the sauce is too thin, mix 1 teaspoon of tapioca starch with 1 tablespoon of cold water to make a slurry. Add it to the stew and mix and let it cook for another 15 minutes.
Serving Suggestions
This stew is substantial enough all on its own, but it also pairs well with some bread or a salad. Try it with Gluten-Free Bread Rolls, Parmesan Garlic Bread Sticks, Cornbread with Honey Butter, Chewy Brazilian Cheese Bread. If you can eat gluten, definitely consider my recipe for Easy Ciabatta Bread.
If salads are more up your alley, check out my recipes for delicious dressings, like Creamy Greek Yogurt Caesar Dressing, Orange Poppyseed Dressing, Orange Honey Mustard Dressing, or Sweet and Tangy Balsamic Vinaigrette.
Commonly Asked Questions
Can I use beef broth instead of beef bouillon base or cubes?
Yes! If you use canned or carton beef broth, omit the step of adding a can of water. Add more beef broth, if necessary, to help bring the liquid level up to the ingredients in the pot.
What other vegetables can I use?
Besides carrots, other great options are parsnips, potatoes, daikon, sweet potatoes, etc. You can also use more tender vegetables like peas, kale, pumpkin, mushrooms, etc., but I would suggest adding them in the last 30 minutes of cooking.
Can this stew be made in the slow cooker?
Yes! Add the ingredients to your slow cooker (omitting the water) and cook on High for 4 hours of Low for at least 8 hours. Slow cooker instructions are above.
More Recipes for Chilly Days
If you are looking for more comforting meals that are great for chilly days, check out these recipes:
With tender beef and vegetables in a tomato-based sauce, a comforting bowl of this beef tomato stew is sure to hit the spot on a chilly day. It is also one of the easiest meals you can prepare and is gluten-free and low carb. Healthy and hearty and delicious, it's a winner!
~ Lisa.
Recipe
Beef Tomato Stew
Ingredients
- 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
- ¼ cup tomato paste
- Extra light olive oil (or any neutral-flavored oil with a high smoke point)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Optional:
- Potatoes
- Parsnips
- Cabbage
- Butternut squash
- Sweet potatoes
- Peas
- Mushrooms
Instructions
- 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.
- 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.
- Reduce heat slightly to medium. Add some more oil to the pot and add the onions and garlic. Cook for about 1 minute.
- Add the carrots, salt, and pepper to the pot and mix with the onions and garlic. Cook for about a minute.
- Add the tomato paste and beef bouillon base to the pot and mix with the vegetables, frying about 30 seconds.
- Add the canned peeled tomatoes and use a spatula to scrape the bottom of the pot. Chop up the tomatoes with the spatula.
- Fill the tomato can with water and add to the pot.
- 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.
- 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 ½ - 4 hours, stirring occasionally, until the beef is tender.
- 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.
Slow Cooker Instructions:
- Heat a large skillet 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. Transfer the seared beef to the slow cooker pot and repeat with the remaining beef.
- Add the canned tomatoes to the slow cooker.
- Add the minced garlic to the skillet and fry briefly until fragrant. Add ¼ cup of water to the pan and scrape the beef bits off the bottom of the skillet with a spatula. Transfer all of it to the slow cooker.
- Break up the tomatoes with a spoon or spatula. Add the tomato paste, beef bouillon paste, carrots, and onions. Sprinkle salt and pepper over top. Do not add any more water.
- Mix all the ingredients together with a spoon. Set slow cooker to Low for 8 hours, High for 4 hours. Season with salt and pepper to taste.
Notes
- In place of beef bouillon soup base, you can use 2 beef bouillon cubes.
- You can use canned or carton beef broth instead of the beef bouillon base, but the flavor may not be as deep.
- If using beef broth, use it to fill the tomato can instead of water as stated in the recipe.
- Other vegetables that would work with the stew are potatoes, parsnips, daikon, butternut squash, sweet potatoes, cabbage, etc. You can use more tender vegetables like pumpkin, peas or mushrooms, but add those in the last 30 minutes of cooking.
- Store leftovers in the fridge for 4-5 days. Freeze for up to a month.
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