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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.

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 easy tomato basil soup, beef and tomato 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.

Cooked beef stew with tomato sauce in a white bowl.

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.)

An aerial view of the finished stew with crackers.

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.

Stew meat and spices tossed together in a bowl.

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.

Stew meat searing in a hot stock pot.

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.

All-purpose flour sprinkled over the meat in the pot.

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.

Potatoes, carrots, and other vegetables added to the pot.

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.

Broth, bay leaves, and tomato sauce added to the pot.

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 🙂

The stew has cooked down and is ready to serve.

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.

A metal spoon dipped into a bowl of stew.
Cooked beef stew with tomato sauce in a white bowl.

Beef Stew with Tomato Sauce

4.5 from 10 votes
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Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 4 Servings

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  • 1 tablespoon avocado oil
  • 1 pound stew meat or sirloin, cut into bite sized pieces
  • 2 teaspoons thyme fresh, may substitute with 1 teaspoon dried thyme
  • 2 teaspoons rosemary fresh, may substitute with 1 teaspoon dried rosemary
  • 1 teaspoon kosher salt
  • ½ teaspoon ground 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 kosher salt
  • 3 cups beef broth plus more as needed
  • 8 ounces tomato sauce
  • 2 bay leaves


  • 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 avocado oil
    1 pound stew meat
    2 teaspoons thyme
    2 teaspoons rosemary
    1 teaspoon kosher salt
    ½ teaspoon ground 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 flour
    1 pound russet potatoes
    1 cup carrots
    ½ cup white onion
    1 rib of celery
    4 ounces mushrooms
    1 teaspoon kosher 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 beef broth
    8 ounces tomato sauce
    2 bay leaves


*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.
*For more information and tips, please refer to the post.


Serving: 2cups | Calories: 349kcal | Carbohydrates: 33g | Protein: 32g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 70mg | Sodium: 2196mg | Potassium: 1364mg | Fiber: 4g | Sugar: 6g | Vitamin A: 5651IU | Vitamin C: 16mg | Calcium: 79mg | Iron: 5mg
Recipe Rating


Friday 19th of August 2022

Excellent and EASY


Saturday 20th of August 2022

Thank you George, have a great day!