Tomato Beef Stew



This is a very hearty meal for my boyfriend, But healthy too.. We put it over rice or pasta.Plus when the boys out to play this can be doubled to fit the crowd size.


★★★★★ 1 vote

15 Min
2 Hr 25 Min


  • 2-3 lb
    beef chuck roast
  • 2 can(s)
    rotel tomato and chile
  • 1 Tbsp
    garlic salt
  • 1 Tbsp
    onion salt
  • 1 Tbsp
    coarse black pepper
  • 2 large
    green bell pepper
  • 2 Tbsp
    chicken base soup starter
  • ·

How to Make Tomato Beef Stew


  1. Preheat the oven to 350.
    Combine chicken base and water;set aside.
  2. Place bell peppers on the bottom of a large pan or a Dutch oven. Top the meat on the peppers.
  3. Sprinkle the spices over the meat, arranging the tomatos and chile around the roast. Cover the pan with aluminum tightly to keep in steam.
  4. Cook on 350 for 40 minutes. Uncover meat and add the chicken and water mixture. Stir to combine all the sauce. Recover roast;lower the temp to 250 for the remaining time. Serve over rice or pasta.

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