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.


★★★★★ 1 vote

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

How to Make Tomato Vegetable Beef Stew


  1. 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.
  2. 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.

Printable Recipe Card

About Tomato Vegetable Beef Stew

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

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