Tomato Vegetable Beef Stew

Nancy Allen


This is a good stew on a cold day or to just make up a large batch and freeze it.

pinch tips: How to Measure Ingredients



10-12 servings


15 Min


1 Hr 30 Min


Stove Top


1 pkg
frozen chopped onion/peppers or chop your own.
2 lb
fresh beef stewed meat
2 Tbsp
olive oil
1 can(s)
28oz.diced tomatoes
1 can(s)
15oz. tomato sauce
1 can(s)
6oz. tomato paste
3 c
beef stock
2 bag(s)
frozen mixed vegetables
1 Tbsp
dried italian seasoning

Directions Step-By-Step

In a large dutch oven over medium heat, let your olive oil heat up and then add your onion/peppers mixture and let them cook 5 or so minutes. Add your beef stew meat and let it brown.
Add your beef stock, diced tomatoes, tomato sauce, and paste and blend together. Add your veggies and seasoning and stir and let come to a boil. Then turn heat down to low and cook 1 hour 30 minutes. Turn off heat and let stew rest 15 minutes. Serve.

About this Recipe

Course/Dish: Beef Soups
Main Ingredient: Beef
Regional Style: American
Other Tag: Quick & Easy