Rustic Tomato & Beef Stew
How to prepare a tomato based beef stew.
Servings: 6 servings
Equipment
- Heavy-bottomed Dutch oven or large pot with lid
- Wooden spoon or spatula
- Chef’s knife and cutting board
Ingredients
- 3 tablespoons olive oil
- 1½ pounds boneless beef chuck or lamb shoulder cut into 1–1¼-inch cubes
- salt & pepper to taste
- 1 large yellow onion diced (about 1½ cups)
- 3 cloves garlic minced
- 2 medium carrots peeled and cut into ½-inch rounds
- 2 stalks celery sliced ½-inch thick
- 1 red bell pepper seeded and chopped
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika or sweet paprika
- 1 teaspoon dried oregano or 1 tablespoon fresh chopped
- 1 bay leaf
- 1 cup red wine or beef/chicken/vegetable stock
- 1 28 ounce can crushed tomatoes
- 1 cup beef or vegetable stock plus extra if needed
- 2 medium Yukon Gold potatoes cut into 1-inch cubes
- 1 tablespoon Worcestershire sauce or soy sauce
- 2 teaspoons brown sugar or honey balances acidity
- 1 cup firm-cooked cannellini beans or chickpeas
- 2 tablespoons fresh parsley chopped for finishing
Instructions
Prep Everything First
- Chop the onion, carrots, celery, bell pepper, potatoes (if using), and garlic. Measure spices and open cans. Once a stew starts, you want everything ready.
Season and Brown the Meat
- Pat the meat dry with paper towels and season generously with salt and pepper.
- Heat 2 tablespoons olive oil in the Dutch oven over medium-high heat until shimmering. Add half the meat in a single layer; don’t crowd. Brown 3–4 minutes per side until caramelized.
- Transfer to a plate and repeat with the remaining meat.
Sauté the Aromatics
- Reduce heat to medium. Add remaining 1 tablespoon oil if the pan is dry.
- Add onion, carrots, and celery. Cook 6–8 minutes, stirring occasionally, until softened and edges begin to brown.
- Stir in bell pepper and cook 2 more minutes. Add garlic and cook 30 seconds until fragrant.
Build Favor with Tomato Paste and Spices
- Push vegetables to the side and add the tomato paste into the hot pan — let it cook 1 minute, stirring, until it darkens slightly (this mellows the acidity).
- Add smoked paprika, oregano, and bay leaf; stir to coat.
Deglaze
- Pour in the red wine (or 1 cup broth) and scrape the bottom of the pot with a wooden spoon to lift browned bits — that’s concentrated flavor. Let the wine reduce 1–2 minutes.
Add Tomatoes, Broth, and Meat
- Stir in the crushed tomatoes, 1 cup broth, Worcestershire (or soy sauce), brown sugar, browned meat, and potatoes if using. Bring to a gentle simmer.
Simmer slowly.
- Reduce heat to low, cover slightly askew (so steam can escape), and simmer gently for 45–60 minutes.
- Check after 30 minutes: if the stew looks dry, add ¼–½ cup more broth. The meat should be fork-tender, and the potatoes should be cooked through. If using beans, add them in the last 10 minutes to heat through.
Adjust Seasoning and Finish
- Remove bay leaf. Taste and add salt, pepper, or a splash more Worcestershire/brown sugar if it needs balance. Stir in chopped parsley or basil for brightness right before serving.
Serve
- Ladle into bowls over mashed potatoes, rice, polenta, or with thick crusty bread. Top with extra herbs, a drizzle of olive oil, or a spoonful of plain yogurt or crème fraîche if you like.
Notes
A tomato stew like this plays on contrasts — rich browned meat, bright tomatoes, sweet carrots, and fresh herbs. It’s forgiving, flexible, and perfect for slow afternoons or batch-cooking for the week.