A stovetop beef stew with tomato sauce recipe made from whole ingredients and rich tomato sauce to create a hearty, satisfying winter meal.
It’s snowing today, and there’s nothing better on a cold, wintry day than a warm bowl of beef stew. This stovetop version uses simple, fresh ingredients and tomato sauce to build deep flavor without a long cook time.
While canned soups and ready-made options can be convenient, a homemade stew brings layers of flavor—seared, seasoned beef, tender vegetables, and aromatic herbs—assembled quickly and simmered until everything melds together.
This recipe starts with seasoned beef and builds on a base of carrots, celery, onions, potatoes, and mushrooms. Fresh thyme and rosemary add an aromatic lift, while tomato sauce and beef broth create a savory, slightly acidic broth that balances the dish.
The whole pot is ready in just over an hour, making it practical for weeknights or cozy weekend meals. Serve with crusty bread or savory scones to soak up the broth.
How to make beef stew with tomato sauce?
Begin by heating a large saucepan or stockpot over medium heat and adding the cooking oil.
Toss cubed beef with salt, fresh rosemary and thyme, and black pepper while the oil warms. Add the meat to the hot pot and brown for about 1–2 minutes per side to seal in juices.
Once browned, sprinkle the meat with all-purpose flour and stir to coat. This helps thicken the stew slightly as it simmers.
Add potatoes, carrots, diced onion, celery, sliced mushrooms, and a pinch of salt. Cook, stirring, for 3–4 minutes to develop flavor and slightly soften the vegetables.
Stir in tomato sauce, beef broth, and bay leaves. Bring the mixture to a gentle simmer, then reduce the heat and let it simmer uncovered for 30–35 minutes, or until the potatoes are tender and the broth reaches the consistency you prefer.
When the vegetables are tender, remove the bay leaves, taste, and adjust seasoning with more salt and pepper if needed. Serve hot and refrigerate leftovers in a sealed container for up to three days.
This simple method yields a comforting, flavorful beef stew made on the stovetop—perfect for chilly weather.
Recipe Tips
- Sirloin is a good choice for this stew: it’s flavorful and reasonably priced.
- If the liquid reduces too much while simmering, add more beef broth so the meat and vegetables remain just covered.
- Deglazing the pot with a splash of red wine after searing the meat adds depth of flavor.
- If you prefer a thicker, more concentrated tomato flavor, substitute two tablespoons of tomato paste for the tomato sauce and add extra broth to reach the desired volume.
How do you stop tomato taste in stew?
If you want to avoid a tomato-forward flavor, omit the tomato sauce or paste from the recipe. You can replace it with additional beef broth and a splash of Worcestershire sauce or soy sauce for umami without tomato acidity.
What can I add to my beef stew for flavor?
Red wine is excellent for deglazing and adding richness. Fresh or dried herbs—thyme, rosemary, oregano—or a bay leaf will enhance aroma. For store-bought stew, boost the flavor with a pinch of dried thyme, oregano, or a little white pepper while reheating.
Does beef stew need tomato paste?
No, tomato products are optional. They provide acidity and a bright tomato note, but the stew will still be delicious without them—use extra broth and seasonings to balance the flavors.
Other soups you may enjoy:
- Ham and Cabbage Soup
- Tomato Basil Soup
- Sausage and Sauerkraut Soup
- Homemade Vegetable Soup
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Beef Stew with Tomato Sauce
What You’ll Need
- 1 tablespoon cooking oil
- 1 pound stew meat, or sirloin, cut into bite-sized pieces
- 2 teaspoons fresh thyme
- 2 teaspoons fresh rosemary
- 1 teaspoon salt
- ½ teaspoon 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 slices
- ½ cup white onion, diced
- 1 rib of celery, cut into ½ inch pieces
- 4 ounces mushrooms, sliced
- 1 teaspoon salt
- 3 cups low-sodium beef broth, plus more as needed
- 8 ounces tomato sauce
- 2 bay leaves
How to Make It
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Place a large stockpot over medium heat and add the oil. While it heats, toss the stew meat with thyme, rosemary, salt, and pepper. Add the meat to the pot and brown for 1–2 minutes per side.
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Sprinkle the meat with flour and stir to coat. Reduce heat to low and add potatoes, carrots, onion, celery, mushrooms, and salt. Cook 3–4 minutes, stirring occasionally.
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Add beef broth, tomato sauce, and bay leaves. Stir, bring to a simmer, and cook 30–35 minutes or until potatoes are tender. Remove bay leaves, taste, and adjust seasoning before serving.
Suggested Equipment
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Metal measuring cups
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Measuring spoons
Notes
*For additional tips and variations, refer to the recipe notes above.