Beef Stew with Tomato Sauce
A stove-top beef stew with tomato sauce recipe using whole ingredients and tomato sauce to create a hearty and filling Winter meal.
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It’s snowing today! I realize you probably didn’t need to know that, but hear me out.
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, 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 stove-top beef stew is something special.
This recipe uses seasoned beef, carrots, celery, and onions for the base. Also, I added fresh herbs to highlight all those mouthwatering flavors.
Then, 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.
So, the next time your weather forecaster calls for a snowy day, I encourage you prepare this tasty Winter dish. (Consider pairing this stew with our cheddar chive scones.)
How to make beef stew with tomato sauce?
First, 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.
Afterward, add the seasoned meat to the pot. Let it sear for 1-2 minutes on each side.
Doing so, will lock in the natural juices and keep the beef moist and tender.
Next, sprinkle the meat with all-purpose flour and stir the mixture to coat the beef.
Now, add in the potatoes, carrots, onions, celery, mushrooms, and a pinch of salt.
Stir the stew ingredients as they cook for about 3-4 minutes. Then, add in the tomato sauce, beef broth, and bay leaves.
After that, stir the mixture and bring it to a simmer. Reduce the heat if needed and let the it simmer for 30-35 minutes.
Once the potatoes are tender and broth has reached your desired consistency, turn off the heat.
Last, remove the bay leaves, complete a taste test, and add salt and pepper if needed.
Serve the stew while it hot’s and store any leftovers in a sealed container, in your fridge (for up to 3 days).
That’s it, your homemade beef stew with tomato sauce is done! Kim and I hope you enjoy it and wish you all the best 🙂
Recipe Tips
- Personally, I like to use sirloin for this recipe. That particular cut provides a good flavor for it’s price.
- If too much liquid evaporates during the simmering stage, feel free to add more beef broth. The liquid level needs to remain above the meat and veggies.
- You can always use red wine to deglaze the pot after the meat has seared. Doing so, will add a ton of flavor.
- Two tablespoons of tomato paste can be substituted in place of the tomato sauce. Just be sure to add a little extra beef broth.
How do you stop tomato taste in stew?
Easy, don’t use tomato paste or tomato sauce. Simply omit the tomato based ingredient(s) from the recipe.
What can I add to my beef stew for flavor?
If you’re making homemade beef stew, then red wine works beautifully when it’s used to de-glaze the stock pot or saucepan.
However, if you’re eating processed (store-bought) stew, then consider adding a few spices like thyme, oregano, and/or white pepper to the stew as it’s heating.
Does beef stew need tomato paste?
Technically, no. Tomato based products can be omitted from your beef stew recipe. Just keep in mind that tomatoes add an acidic flavor to the dish.
Other soups you may enjoy:
What You’ll Need
- 1 tablespoon cooking oil
- 1 pound stew meat, or sirloin, cut into bite sized pieces
- 2 teaspoons fresh thyme, may substitute with 1 teaspoon dried thyme
- 2 teaspoons fresh rosemary, may substitute with 1 teaspoon dried rosemary
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons all-purpose flour
- 1 pound russet potatoes, peeled and diced into ½ – 1 inch cubes
- 1 cup carrots, cut into ½ inch thick circles
- ½ cup white onion, diced
- 1 rib of celery, cut into ½ inch thick pieces
- 4 ounces mushrooms, sliced
- 1 teaspoon salt
- 3 cups low-sodium beef broth, plus more as needed
- 8 ounces tomato sauce
- 2 bay leaves
How to Make It
- 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. Add the stew meat to the pot.1 tablespoon cooking oil1 pound stew meat2 teaspoons fresh thyme2 teaspoons fresh rosemary1 teaspoon salt½ teaspoon black pepper
- Brown the meat for 1 to 2 minutes on each side. Sprinkle with flour, then stir. 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.2 tablespoons all-purpose flour1 pound russet potatoes1 cup carrots½ cup white onion1 rib of celery4 ounces mushrooms1 teaspoon salt
- Add the beef broth, tomato sauce, and bay leaves. Stir to combine, and bring the liquid to a simmer. 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.3 cups low-sodium beef broth8 ounces tomato sauce2 bay leaves
So two teaspoons of salt plus the salt in the broth? Is that right?
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.
It tasted delicious! I left it without a cover while cooking. Will it make a difference if I cover while cooking the beef stew?
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 🙂
Excellent and EASY
Thank you George, have a great day!