Soups & Stews
Southern
Yield: 8 to 10 servings
Author: Tammy Nichols
Beef Stew, Hearty Tomato - Master Cookbook Recipe # 617

Beef Stew, Hearty Tomato - Master Cookbook Recipe # 617

This Hearty Tomato Beef Stew is a thick, robust meal packed with tender sirloin and a colorful variety of vegetables. The combination of savory seasonings and a rich tomato base creates a deep, satisfying flavor that makes it a perfect centerpiece for a comforting family dinner.

This is recipe #617 in Tammy’s Master Cookbook.

Prep time: 20 minCook time: 6 hrs Total time: 6 hrs 20 min
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Ingredients

  • 2.5 to 3 lb Sirloin or chuck roast, cubed
  • 1/2 cup Self-rising or plain flour
  • 1/8 cup Olive oil
  • 1 large Onion, chopped
  • 2 Bay leaves
  • 28 oz can Diced tomatoes
  • 7 oz can Tomato paste (optional, for extra thickness)
  • 1 tsp Beef roast spice (or 1/8 cup brown gravy mix)
  • 2 tsp Steak seasoning (like Weber Steak 'n Chop)
  • 4 shakes Worcestershire sauce
  • 1 lb bag Baby peeled carrots
  • 3 to 4 large Potatoes, cubed into 1-inch pieces
  • 1 cup Frozen shoepeg corn
  • 3/4 cup Green peas (frozen or canned)
  • 1 packet Onion soup mix
  • 3 cups Water (divided)

Instructions

  1. Brown the Beef: Toss the cubed beef in flour. In a Dutch oven over medium-high heat, brown the beef in olive oil, then remove and set aside.
  2. Sauté: Add the chopped onion, bay leaves, and a splash of juice from the diced tomatoes along with your beef spice or gravy mix; simmer for 4 to 5 minutes.
  3. Slow Simmer: Return the beef to the pot. Add the remaining tomatoes, steak seasoning, Worcestershire sauce, and 1 cup of water. Simmer on low (or in a crock pot) for 4 hours, stirring occasionally.
  4. Add Vegetables: Stir in 2 more cups of water, carrots, potatoes, corn, peas, onion soup mix, and tomato paste (if using). Simmer for an additional 2 hours until the vegetables are tender.
  5. Serve: This hearty beef stew is best served hot with a side of fresh cornbread!

Notes

Tammy’s Tips

Tossing your beef in flour before browning is a crucial step because it helps create a naturally thick and velvety gravy as the stew simmers for hours. I love using shoepeg corn and baby carrots because they hold their texture beautifully during the long cook time without getting mushy. If you want an even deeper flavor, try making this a day ahead,stews like this always taste even better once the spices have had time to fully marry!