Tomato Beef Stew is an easy weeknight spin on a classic stew that’s full of flavor! This semi-homemade recipe is total comfort food at it’s finest!
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I’ve been making beef stew for years. It’s our St. Patrick’s Day tradition. We go out in the morning, see friends, and listen to music. Then, when we get home I cook up a pot of beef stew with brown bread. It takes some time to prepare but it’s SO worth it. Since stew is one of our favorite cold-weather comfort foods, I wanted an easy weeknight version I could make too, and here we are!
See all my friends up there with my husband, they’re lucky I was pregnant on St. Patrick’s Day….twice. I was the only one to be trusted with a chef’s knife at our friends’ party to make corned beef and cabbage. It was super fun serving everyone up though and we had a wonderful night.
My trick for this recipe is using a pre-made pasta sauce to get lots of flavor into the stew without depleting my spice cabinet and simmering for hours and hours. The pasta sauce is already slow simmered to add layers of flavors, and it helps thickens up the stew more quickly as it cooks down which means less cooking time. LOVE!
Just in case you missed me making this recipe on SnapChat yesterday, I’m sharing the step-by-step with you above. You can get more behind the scenes looks, sneak peaks, and general life craziness by following me @breadboozebacon!
This stew was really good. For anyone thinking it’s going to taste like spaghetti, stop. Stop it right now. The beef flavor seeps into the sauce, and if you use beef broth instead of vegetable stock it’ll intensify that flavor profile big time! Add some potatoes and carrots (or your other favorite stew veggies) and you are in business kids. I served our stew up with some crusty bread. Because why wouldn’t you?!
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- 3 tablespoons vegetable oil
- 1.5 pound sirloin roast, cut into 1/2-inch pieces
- 1/2 yellow onion, peeled and diced
- 3 garlic cloves, peeled and minced
- 3 1/2 tablespoons flour
- 24 ounces pasta sauce, I used Ragu Chunky Sauteed Onion & Garlic
- 3 1/2 cups vegetable or beef stock, use low-sodium so you can control the salt
- 2 large carrots, peeled and rough chopped
- 6 to 8 red potatoes, rinsed and cut into bite-sized pieces
- Salt and pepper
- Heat oil in a large pot over medium-high heat. Add your beef and cook until browned on all sides, about 5 minutes.
- Remove the meat from the post and set aside in a bowl. Add the garlic and onion to the pot. Cook until the onions are soft, about 4 to 6 minutes) stirring often to prevent the garlic from burning.
- Add the meat back to the pot and sprinkle everything with flour. Stir until well combined and cook for 1 minute.
- Pour in the Ragu pasta sauce and vegetable stock. Stir to combine until the sauce is thinned out. Add your potatoes and carrots, and stir to combine.
- Cover and simmer over medium heat for about 1 hour. Stir ever 20 minutes or so.
- Season with salt and pepper to taste.
- Serve warm with crusty bread.