Best 10 Slow Cooker Beef And Tomato Stew Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Are you in search of a mouthwatering and comforting meal that will warm you up on a chilly evening? Look no further than the classic slow cooker beef and tomato stew. This hearty and flavorful dish is incredibly easy to make, and it's packed with succulent beef, tender vegetables, and a rich, savory tomato-based sauce. The best part? It all comes together in your slow cooker, making it the perfect option for busy weeknights or leisurely weekends. So grab your ingredients, prepare your taste buds, and let's embark on a culinary journey to discover the best recipe for slow cooker beef and tomato stew.

Let's cook with our recipes!

BEEF AND TOMATO STEW



Beef and Tomato Stew image

This classic hearty beef and tomato stew is true comfort food at its finest! Perfect recipe for a chilly weekend at home and can easily be made in your instant pot, slow cooker or even right on the stove!

Provided by Cathy

Number Of Ingredients 17

1 Tbsp olive oil (if searing the meat first)
2 lb. cubed stew beef
2 (15 oz) cans stewed tomatoes
1 (6 oz) can tomato paste
4 cups beef broth
1 Tbsp Worcestershire sauce
1 medium onion, chopped
3 large carrots, sliced
3 ribs celery, chopped
1 cup fresh or frozen peas
1 lb. baby potatoes
1 tsp. salt
1/2 tsp. pepper
2 tsp. garlic powder
1 Tbsp fresh thyme (or 1 tsp dried)
2 tsp fresh rosemary (or 1/2 tsp dried)
1 bay leaf

Steps:

  • To make in your instant pot: Drizzle olive oil in the bowl of your instant pot and turn on the sauté function. Wait until it's nice and heated then add meat, browning on all sides. Add the rest of your ingredients, seal the instant pot and select the meat/stew setting (about 35 minutes). Once cooking is complete, let the instant pot sit for about 12 minutes then release the steam by placing the valve to the venting position.
  • To make in your slow cooker: Add cubed beef (except the oil) along with the rest of ingredients, cover and cook on low for 7 to 8 hours.
  • To make on your stove top: In a large dutch oven or pot on medium high heat, drizzle oil and sear meat on all sides. Add the rest of the ingredients and bring to a boil, then cover and simmer for about 2 to 3 hours, until meat is tender. Serve and enjoy!

Nutrition Facts : ServingSize 1½ cups, Calories 325 calories, Sugar 9.6 g, Sodium 888.1 mg, Fat 13.3 g, SaturatedFat 5 g, Carbohydrate 24.2 g, Fiber 4.8 g, Protein 27.3 g

SLOW-COOKER BEEF AND TOMATO STEW



Slow-Cooker Beef and Tomato Stew image

Nothing hits the spot on a chilly winter night like a hearty bowl of stew. Boost the feel-good factor with this lighter version.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 12

1 tablespoon extra-virgin olive oil
1 large yellow onion, diced small
3 medium carrots, cut into 1/4-inch rounds
3 celery stalks, cut into 1/4-inch pieces
2 pounds beef chuck, fat trimmed, cut into 1-inch pieces
1 can (28 ounces) crushed tomatoes
1 cup low-sodium chicken broth
3 garlic cloves, smashed and peeled
Coarse salt and ground pepper
4 cups cooked brown rice
6 tablespoons nonfat plain Greek yogurt
1/3 cup chopped fresh parsley

Steps:

  • In a large skillet, heat oil over medium. Add onion, carrots, and celery and cook, stirring frequently, until vegetables are softened, 10 minutes. Transfer mixture to a 5-to-6-quart slow cooker and add beef, tomatoes, broth, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper.
  • Cover and cook on high, 6 hours, stirring occasionally. To serve, divide brown rice and stew among 6 bowls and top with yogurt and parsley.

Nutrition Facts : Calories 486 g, Fat 19 g, Fiber 7 g, Protein 32 g, SaturatedFat 7 g

CROCK POT BEEF STEW WITH TOMATOES AND RED WINE



Crock Pot Beef Stew With Tomatoes and Red Wine image

Crock pot beef ragout -- a beef stew -- is made with stew beef and a variety of vegetables and seasonings. The stew gets extra flavor from the red wine.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 8h20m

Yield 8

Number Of Ingredients 16

3 pounds lean stew beef (cut into 1-inch cubes)
2 teaspoons salt
1/2 teaspoon pepper
3 tablespoons vegetable oil
1 cup onion (chopped)
1/2 cup celery (chopped)
2 cloves garlic (minced)
1 1/2 cups water ( divided )
3/4 cup all-purpose flour
1 cup red wine
1 can tomatoes (14 1/2 ounces, chopped)
1 large bay leaf
1/4 teaspoon thyme (ground)
12 small onions
6 carrots (halved crosswise then halved lengthwise)
12 small potatoes or 6 medium potatoes (halved)

Steps:

  • Sprinkle stew beef with 2 teaspoons salt and 1/2 teaspoon pepper.
  • In hot oil in large skillet, brown stew beef quickly on all sides.
  • Add chopped onion and celery to the skillet. Cook until onion is tender and lightly browned. Add the garlic, and cook for 1 more minute.
  • In a large cup or small bowl, gradually add 1 cup of the cold water to the 3/4 cup flour, stirring until well blended and smooth. Add flour mixture to meat and vegetable mixture, stirring constantly, until smooth.
  • Transfer the meat and onion mixture to the slow cooker. Stir in 1/2 cup water, the wine, tomatoes, bay leaf , thyme, small onions, carrots, and potatoes.
  • Cover, and cook on high for 4 to 5 hours, or cook on low for 8 to 10 hours. Taste and season with salt and pepper, as desired.

Nutrition Facts : Calories 608 kcal, Carbohydrate 35 g, Cholesterol 152 mg, Fiber 6 g, Protein 54 g, SaturatedFat 8 g, Sodium 946 mg, Fat 25 g, ServingSize 8 servings, UnsaturatedFat 15 g

SLOW COOKER ITALIAN BEEF AND TOMATO STEW



Slow Cooker Italian Beef and Tomato Stew image

Nothing beats dinner that's already cooked at the end of a busy day. Tender cubes of beef and vegetables are slow simmered in a tomato sauce with Italian seasonings.

Provided by Lawry's

Categories     Entrees,

Yield 8

Number Of Ingredients 9

2 pounds cubed beef stew meat
1 can (14 1/2 oz) diced tomatoes undrained
2 cups baby carrots
2 medium onions cut into wedges
1 cup coarsely chopped celery
1/2 cup water
2 tsps McCormick® Perfect Pinch® Italian Seasoning
1/4 cup cornstarch
2 tsps Lawry's® Seasoned Salt

Steps:

  • Place beef, tomatoes, carrots, onions and celery in slow cooker.
  • Mix water, cornstarch, Italian seasoning and seasoned salt in small bowl until well blended. Pour over beef and vegetables. Cover.
  • Cook 8 hours on LOW or 4 hours on HIGH. Stir before serving.

Nutrition Facts : Calories 262 Calories

SLOW COOKER BEEF STEW



Slow Cooker Beef Stew image

Make and share this Slow Cooker Beef Stew recipe from Food.com.

Provided by CoffeeB

Categories     Stew

Time 6h

Yield 4-6 serving(s)

Number Of Ingredients 15

4 tablespoons flour
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 lb stewing beef, cubed
2 tablespoons olive oil
46 ounces tomato juice
2 onions, chopped
4 stalks celery, chopped
1 bay leaf
4 carrots, chopped
3 potatoes, peeled and cubed
1 cup frozen green beans
6 -8 beef bouillon cubes
1 1/2 cups water

Steps:

  • Combine flour, onion powder, salt and pepper in a large plastic bag.
  • Shake to mix.
  • Add beef to bag and shake to coat.
  • Heat olive oil in a skillet and add beef to brown on all sides.
  • Place beef in a slow cooker.
  • Add tomato juice just until beeef is covered.
  • Add onions, celery and bay leaf.
  • Cook beef on low until tender, about 4-6 hours.
  • Add carrots, potatoes, green beans, bouillon and water.
  • Cook 1-2 hours until vegetables are soft.

Nutrition Facts : Calories 499.9, Fat 13.4, SaturatedFat 3.7, Cholesterol 73.5, Sodium 2900.2, Carbohydrate 65.3, Fiber 9.5, Sugar 21.1, Protein 34.7

SLOW-COOKER BEEF STEW



Slow-Cooker Beef Stew image

When there's a chill in the air, nothing beats this Crock-Pot beef stew. Seasoned with thyme and dry mustard, the hearty slow-cooker beef stew is chock-full of tender carrots, potatoes and meat. -Earnestine Wilson, Waco, Texas

Provided by Taste of Home

Categories     Dinner

Time 7h25m

Yield 8 servings (2 quarts).

Number Of Ingredients 15

1-1/2 pounds potatoes, peeled and cubed
6 medium carrots, cut into 1-inch lengths
1 medium onion, coarsely chopped
3 celery ribs, coarsely chopped
3 tablespoons all-purpose flour
1-1/2 pounds beef stew meat, cut into 1-inch cubes
3 tablespoons canola oil
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) beef broth
1 teaspoon ground mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1/2 teaspoon browning sauce, optional
Minced fresh thyme

Steps:

  • Layer the potatoes, carrots, onion and celery in a 5-qt. slow cooker. Place flour in a large shallow dish. Add stew meat; turn to coat evenly. In a large skillet, brown meat in oil in batches. Place over vegetables., In a large bowl, combine the tomatoes, broth, mustard, salt, pepper, thyme and, if desired, browning sauce. Pour over beef. Cover and cook on low for 7-8 hours, or until the meat and vegetables are tender. If desired, sprinkle with fresh thyme before serving.

Nutrition Facts : Calories 272 calories, Fat 12g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 541mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges

EASY AND HEARTY SLOW COOKER BEEF STEW



Easy and Hearty Slow Cooker Beef Stew image

A hearty warm meal waiting for you when you get home, full of tender beef, potatoes, and carrots in a rich flavorful sauce. Comfort food at its best! Serve with warm bread or rolls.

Provided by to1drland

Categories     Everyday Cooking

Time 6h10m

Yield 6

Number Of Ingredients 9

1 ½ pounds beef stew meat, cut into cubes
3 large potatoes, cut into cubes
1 pound carrots, cut into 3/4-inch chunks
1 large onion, chopped
1 (10.5 ounce) can cream of mushroom soup
1 (8 ounce) can tomato sauce
1 (1 ounce) package dry onion soup mix
1 tablespoon dried parsley flakes
1 teaspoon ground black pepper

Steps:

  • Combine beef, potatoes, carrots, and onion in a slow cooker crock.
  • Mix cream of mushroom soup, tomato sauce, onion soup mix, parsley, and pepper together in a bowl; pour over the beef mixture.
  • Cook on Low for 6 to 8 hours. Stir before serving.

Nutrition Facts : Calories 465.3 calories, Carbohydrate 50.4 g, Cholesterol 62.6 mg, Fat 18.8 g, Fiber 7.6 g, Protein 24.9 g, SaturatedFat 6.9 g, Sodium 1038.1 mg, Sugar 8.5 g

SLOW COOKER BEEF STEW



Slow Cooker Beef Stew image

This beef stew recipe requires very little prep time the day you're cooking it. Cutting up vegetables ahead of time helps save time on this easy recipe.

Provided by Vikki Mioduszewski

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 9h20m

Yield 5

Number Of Ingredients 9

2 pounds beef stew meat, diced into 1 inch pieces
1 tablespoon Worcestershire sauce
1 teaspoon no salt herb seasoning
5 potatoes
4 carrots
1 yellow onion
¾ cup tomato juice
1 (14.5 ounce) can stewed tomatoes
2 fresh jalapeno peppers, sliced into rings

Steps:

  • The night before, cut up potatoes and carrots and slice onions. Put all the vegetables in a plastic container filled with water overnight.
  • Also the night before, marinate the stew meat with Worcestershire sauce and herb seasoning in a plastic storage bag. Place in the refrigerator.
  • In the morning, put the raw beef in the bottom of your slow cooker. Drain the vegetables, and pour in on top of the beef. Pour in the stewed tomatoes and tomato juice. If you like your stew a little spicy, add a chopped jalapeno pepper or two.
  • Turn the slow cooker on high for 1 hour. Then, set your slow cooker to low for 6-8 hours. The beef will cook completely, and will be very tender.

Nutrition Facts : Calories 683.9 calories, Carbohydrate 52.4 g, Cholesterol 121.6 mg, Fat 35.5 g, Fiber 7.8 g, Protein 39.3 g, SaturatedFat 14.3 g, Sodium 466.1 mg, Sugar 10 g

SLOW COOKER BEEF VEGETABLE STEW



Slow Cooker Beef Vegetable Stew image

Come home to warm comfort food! This vegetable beef stew is based on my mom's wonderful recipe, but I adjusted it for the slow cooker. Add a sprinkle of Parmesan to each bowl for a nice finishing touch. -Marcella West, Washburn, Illinois

Provided by Taste of Home

Categories     Dinner

Time 7h

Yield 8 servings (3 quarts).

Number Of Ingredients 17

1-1/2 pounds boneless beef chuck roast, cut into 1-inch cubes
3 medium potatoes, peeled and cubed
3 cups water
1-1/2 cups fresh baby carrots
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 medium onion, chopped
1 celery rib, chopped
2 tablespoons Worcestershire sauce
1 tablespoon browning sauce, optional
2 teaspoons beef bouillon granules
1 garlic clove, minced
1 teaspoon sugar
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup cornstarch
3/4 cup cold water
2 cups frozen peas, thawed

Steps:

  • Place the beef, potatoes, water, carrots, soup, onion, celery, Worcestershire sauce, browning sauce if desired, bouillon granules, garlic, sugar, salt and pepper in a 5- or 6-qt. slow cooker. Cover and cook on low until meat is tender, 6-8 hours., Combine cornstarch and cold water in a small bowl until smooth; gradually stir into stew. Cover and cook on high until thickened, 30 minutes. Stir in peas; heat through.

Nutrition Facts : Calories 287 calories, Fat 9g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 705mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 4g fiber), Protein 20g protein. Diabetic Exchanges

BEEF STEW WITH TOMATOES



Beef Stew with Tomatoes image

Here's a hearty beef stew that won't leave you in the kitchen chopping vegetables all day!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 3h10m

Yield 6

Number Of Ingredients 10

1 1/2 lb beef stew meat
12 medium new potatoes, cut in half (1 1/2 lb)
1 medium onion, cut into 8 wedges
1 bag (8 oz) baby-cut carrots (30)
2 cups water
1 1/2 teaspoons seasoned salt
1 bay leaf
1/4 cup cold water
2 tablespoons Gold Medal™ all-purpose flour
2 large tomatoes, chopped (2 cups)

Steps:

  • Heat oven to 325°F. In 4-quart ovenproof bean pot or casserole, place all ingredients except cold water, flour and tomatoes.
  • Cover and bake about 2 hours 30 minutes or until beef is tender.
  • In small bowl, mix cold water and flour; gradually stir into beef mixture. Stir in tomatoes. Bake about 20 minutes longer or until slightly thickened. Remove bay leaf.

Nutrition Facts : Calories 325, Carbohydrate 30 g, Cholesterol 70 mg, Fat 1, Fiber 4 g, Protein 26 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 470 mg

Tips:

  • Choose the right cut of beef. Stew meat is a good option, as it is already cut into small pieces and will cook quickly. You can also use chuck roast, brisket, or short ribs. Just be sure to cut the meat into 1-inch cubes before cooking.
  • Brown the beef before adding it to the slow cooker. This will help to develop flavor and prevent the meat from becoming tough.
  • Use a variety of vegetables. This will add flavor and color to your stew. Good options include carrots, celery, onions, potatoes, and peas.
  • Add some herbs and spices. This will help to give your stew a delicious flavor. Good options include garlic, thyme, rosemary, and bay leaves.
  • Cook the stew on low for at least 8 hours. This will allow the meat to become tender and the flavors to meld together.
  • Serve the stew with a side of bread or rice. This will help to soak up the delicious sauce.

Conclusion:

Slow cooker beef and tomato stew is a delicious and easy-to-make meal that is perfect for a busy weeknight. With just a few simple ingredients, you can create a hearty and flavorful stew that the whole family will enjoy. So next time you're looking for a quick and easy meal, give this slow cooker beef and tomato stew a try. You won't be disappointed!

Related Topics