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


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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


  • 1In 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.
  • 2Add 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.

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About Tomato Vegetable Beef Stew

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

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