Classic Tomato Beef Stew

Classic Tomato Beef Stew

When I think back to my childhood and our many evenings around the family dinner table, a few recipes fondly come to mind, including this hearty and delicious beef stew. My dad was a meat-and-potatoes kind of guy, so my mom made it often. Lucky for me, she passed the recipe down from her recipe box to mine.

Prep Time 2 hours 30 minutes
Total Time 2 hours 30 minutes


  • 1½ pounds beef stew meat, trimmed of fat, chopped into 3/4-inch pieces
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 large garlic cloves, minced
  • ¼ cup water
  • 1 quart beef broth
  • 3 tablespoons tomato paste
  • 1 (15-ounce) can tomato sauce
  • 1 pound thin-skinned potatoes (such as Yukon gold or creamer potatoes), unpeeled, chopped into 1-inch pieces
  • 1 pound carrots, peeled, chopped into 3/4-inch pieces
  • 1 teaspoon dried thyme (or 6 fresh thyme sprigs)


    1. Place the beef in a bowl and sprinkle with flour, salt, and pepper. Toss until well coated. Set aside.

    2. Heat oil in a large Dutch oven or heavy pot over medium-low heat. Add onion and garlic and cook, stirring, until softened, about 5 minutes.

    3. Add the meat. Cook, stirring a few times, until the meat is lightly browned, about 5 minutes.

    4. Add ¼ cup water and cook, stirring often, 5 minutes.

    5. Raise the heat to medium high. Add broth, tomato paste, tomato sauce, potatoes, carrots, and thyme. Stir until combined. Bring to a simmer, cover, and cook over low heat until the beef and vegetables are fork tender, about 1½ hours.


For a thicker stew, place 1 additional tablespoon of flour in a small bowl with 2 tablespoons cold water; stir until smooth. When the stew is done, add the flour/water mixture, stir, and simmer 3 more minutes to thicken.

Nutrition Information:



Serving Size:

1¼ cup

Amount Per Serving: Calories: 237Total Fat: 8gSaturated Fat: 2gCholesterol: 54mgSodium: 454mgCarbohydrates: 21gFiber: 4gSugar: 8gProtein: 22g

Sharon Palmer, MSFS, RDN is known as The Plant-Powered Dietitian. Based in Ojai, California, she is an expert in plant-based, sustainable eating and the author of four books.

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