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This delicious Tomato Beef Stew brings tender beef tenderloin, carrots, and Greek seasoning together in a savory tomato sauce.
This Tomato Beef Stew is a quick stovetop dish made with tender pieces of beef, fresh tomatoes, tomato paste, onion, garlic, and warm spices. Unlike traditional beef stews that simmer for hours, this recipe uses beef fillet for a shorter cooking time. The fresh tomatoes cook down into a rich, flavorful sauce.
Inspired by the simple beef stews commonly made in Lebanese homes, this stew has a savory, slightly spiced flavor from all-purpose Greek seasoning. You can find all-purpose Greek seasoning at most grocery stores or order it online. If you don’t have it, 7 spicem black pepper and salt work as an alternative.
What Makes This Beef Stew Worth Making
- Tender beef. Beef tenderloins is the most tender beef you can cook with, maing the cook time much shorter.
- Easy stovetop dinner. The stew uses simple ingredients and cooks in one pot or skillet.
- Great for making ahead. Prepare the stew ahead of time and reheat it when you’re ready to serve
Tomato Beef Stew Ingredients
- Beef tenderloin: This cut is naturally tender and works well for a quick-cook beef stews.
- Tomatoes: Use diced fresh tomatoes for the tomato base of the stew.
- Tomato paste: Adds concentrated tomato flavor to the stew.
- Onion and garlic: Build the savory base of the stew and complement the beef and tomatoes.
- Black pepper and Greek seasoning: Season the stew with peppery, savory flavor. If you don’t have all-purpose Greek seasoning, use 7 spice and salt instead.
- Carrots: Add carrots for a mild sweetness that complements the beef and tomato base.
- Water or beef broth: Provides the liquid needed for the long simmer. Beef broth can be used for additional savory flavor.
*See the recipe card for full information on ingredients and quantities.
How to Make Tomato Beef Stew
Step 1: Sear the beef. Heat the oil in a large pot or Dutch oven over medium-high heat. Sear the cubed chuck roast until browned on the outside. Remove the beef from the pot and set aside.
Step 2: Sauté the vegetables. Sauté the onion and carrots in the same pot until the onion starts to soften.
Step 3: Season the vegetables. Stir the minced garlic into the onion and carrots and cook for about 30 seconds, until fragrant. Season the vegetables with the Greek seasoning and black pepper.
Step 4: Cook the tomato paste. Spoon the tomato paste over the vegetables and mix until combined. Cook the tomato paste for about 1 minute.
Step 5: Add the tomatoes and beef. Place the diced tomatoes and seared beef in the pot and saute for a couple of minutes.
Step 6: Deglaze the pot. Deglaze the pot with a splash of the water or beef broth, scraping up any browned bits from the bottom.
Step 7: Simmer the stew. Bring the stew to a boil, then reduce the heat to a simmer. Cover and simmer until carrots are tender.
Step 8: Season and serve. Taste the stew and season with salt as needed. Serve.
Ways to Switch It Up
Try a different cut of beef: Chuck roast can also work in this stew, but the cooking time may vary depending on the size of the beef pieces. It will need more cooking time.
Add more vegetables: Use celery, bell peppers, zucchini, potatoes, parsnips, peas, or kale to make the stew heartier. Cut the veggies into small pieces to help them cook evenly.
Turn up the heat: Use crushed red pepper flakes or a pinch of cayenne for a spicy kick.
Tips for Success
- Cut the beef into similar-sized cubes. Uniform pieces cook at about the same rate and give the stew a consistent texture.
- Trim excess fat from the beef. Remove large, firm pieces of exterior fat before cooking the beef if you use fatty beef instead of beef tenderloin.
- Pat the beef dry before searing. Remove excess surface moisture with paper towels to help the beef brown more effectively.
- Thaw frozen beef completely before cooking. Fully thawed beef cooks more evenly and is easier to cut into uniform cubes.
Alternative Ways to Make Tomato Beef Stew
Instant Pot Tomato Beef Stew: Brown the beef on sauté mode and set aside. Sauté the onion and carrots, then add the garlic, seasonings, and tomato paste. Deglaze with water or beef broth, then return the beef and add the tomatoes and remaining liquid. Cook on High Pressure for 15 minutes with a 10-minute natural release. Assuming you used beef tenderloin. If you use chuck roast or another meat, you may need a good 25-30 minutes of cooking.
Slow Cooker Tomato Beef Stew: Brown the beef, then sauté the onion and carrots. Add the garlic, seasonings, and tomato paste, then transfer everything to the slow cooker with the tomatoes and water or beef broth. Cook on LOW for 4-6 hours or HIGH for about 2 hours, until the beef is tender.
Frequently Asked Questions
I like using beef tenderloin because it becomes tender quickly after cooking but chuck roast also works well, and cheaper for this recipe. Cut the beef into evenly sized cubes for consistent cooking, and give it extra time to become tender.
I prefer fresh tomatoes, but yes, canned diced tomatoes can replace fresh diced tomatoes. Since canned tomatoes may contain more liquid, you may not need to add any water or broth. But make sure you use good quality tomatoes like San Mercian Italian diced tomatoes.
Yes. Use 1 teaspoon 7 spice in place of the all-purpose Greek seasoning. The flavor will be slightly different, but 7 spice works well with the beef and tomato base and gives the stew a more Middle Eastern flavor.
Storing and Reheating
Store leftover Tomato Beef Stew in an airtight container in the refrigerator for 3 to 4 days.
You can also freeze the stew in a freezer-safe container for upto 2 months for the best quality. Thaw frozen leftovers in the refrigerator before reheating.
To reheat, warm the stew in a saucepan over medium-low heat, stirring occasionally, until it reaches 165°F. Individual portions can also be reheated in the microwave to 165°F.
Delicious Ideas for Your Next Meal
- Lemon Garlic Butter Scallops
- Roasted Garlic Mushrooms
- Shrimp and Vegetable Skillet
- Greek Chickpea Salad
If you try this recipe, I’d love to hear how it turned out. Leave a comment and rate the recipe! Also follow me at Cookin’ With Mima on Facebook |Instagram |Pinterest for all of my latest social posts and recipes.
Beef Stew with Tomato Sauce
Ingredients
- 2 tablespoons olive oil, or vegetable oil
- 2 pounds beef tenderloin, cut into cubes
- 1 medium onion, diced
- 3 medium carrots, chopped
- 2 cloves garlic, minced
- 1 teaspoon black pepper
- 2 teaspoons all-purpose Greek seasoning, or 1 tsp 7 spice
- 3 tablespoons tomato paste
- 2 cups ripe tomatoes, diced
- 1 cup water or beef broth
- salt, to taste
Instructions
- Heat the oil in a large pot or Dutch oven over medium-high heat. Sear the cubed beef until browned on the outside. Remove the beef from the pot and set aside.
- Sauté the onion and carrots in the same pot until the onion starts to soften.
- Stir the minced garlic into the onion and carrots and cook for about 30 seconds, until fragrant. Season the vegetables with the Greek seasoning and black pepper.
- Spoon the tomato paste over the vegetables and mix until combined. Cook the tomato paste for about 1 minute.
- Place the diced tomatoes and seared beef in the pot.
- Deglaze the pot with the water or beef broth, scraping up any browned bits from the bottom.
- Bring the stew to a boil, then reduce the heat to a simme until the carrots are tender.
- Taste the stew and season with salt as needed. Serve.
Excellent! Easy to prepare.