Beef Stew Recipe With Tomato Juice

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Great Way To Serve Beef Stew For Holidays:

Stew Recipes : Beef Stew Recipe With Tomato Juice, Onions, Potatoes & Carrots

My mom often served beef stew for holiday dinners or just big family dinners. It can actually make quite a festive main dish. The best way to serve this stew for holidays is to serve it in individual pots.

You will need individual ceramic bowls. Make sure the bowls that are oven safe.

You will also need sheets of puff pastry. One puff pastry sheet will be good for 4 bowls. So cut each sheet of puff pastry into 4 squares.

Divide cooked stew among the individual bowls. Rub each bowl rim with some oil and place a puff pastry square on top of the bowl. Brush each puff pastry with whisked egg on top and bake at 400 until pastry is golden brown. Serve the individual stew bowls with pastry on top. Its amazing!

The Best Crock Pot Beef Stew

I have been working a lot of hours. And, an unusual amount of those hours have been outside of the house. That means while I might be scheduling the menu, tweaking recipes, doing the grocery shopping, taking the photos and editing and posting the recipes, not every recipe on here or GOODEness Gracious are always made by me. Ya see, we only post what we eat for dinner and sometimes especially these days Puddie is doing the cooking so the family can eat at a decent hour. And so goes the story of the best Crock Pot Beef Stew that I never made . I had been wanting to try this recipe for ages.

Only I made notes that instead of tapioca, I wanted to switch out barley and also switch out the cocktail veggie juice for my favorite Tomato Juice. I did the shopping, I did the meal planning. But once again, I was away in meetings and I popped a text to Puddie to toss everything in the slow cooker so it would be ready in time for dinner.

Everyone is going crazy over the amazing stew. Such complex flavor! The beef is sooo tender. Oh the barley was the perfect add!

And then I pipe up without thinking and with all seriousness and say,This is incredible! I do believe this is the BEST Beef Stew I have ever made!

My husband looks at me like I had done lost my mind.

No, Im serious honey, this stew is fantastic, I say, trying to convince him. I mean what stew is he eating? This stuff was killer good!

You think it is the best stew YOU have ever made, huh?

Honey, I made the stew.

How To Make Beef Stew

  • Place a large dutch oven or pot on your stovetop over medium-high heat. Add the oil to the pot and let it get hot. Then, add the stew beef and cook it until all sides are seared and browned. Use a spoon to transfer the beef to a bowl and set it aside.
  • Reduce heat to medium and to the same pot, add the onion and garlic. Cook them for about 5 minutes or until the onions are softened. Theyll turn brown from the beef residue in the pan. Be sure to stir often so the garlic doesnt burn.
  • Add the beef back to the pot. Sprinkle the flour over the veggies and beef, and then stir to coat everything in the flour.
  • Pour in the pasta sauce and beef broth, then stir everything together.
  • Next, add in the potatoes and carrots. Make sure the veggies and meat are submerged as possible in the cooking liquid.
  • Cover and cook the stew for 1 hour. The stew should be stirred occasionally, every 20 minutes or so, tThat way nothing sticks to the bottom of the pot.
  • Once your cooking time is up, check that the vegetables are tender and the beef is tender. Season with salt and pepper to taste.
  • Serve warm in a bowl with some crusty bread for dipping.
  • The beef will not be crazy tender. Its going to have some texture still since were only cooking for an hour. See my notes below if you want your meat more tender.

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    Video: Best Beef Stew Recipe In Crock Pot

    How to Make Beef Stew in Slow Cooker

  • Add the beef, tomato sauce, beef stock and other spices into the slow cooker.
  • Note: if you have a slow cooker or crock pot that sears or sautés, then even better.
  • If you have the sauce function, try sautéing the onion, beef and garlic first before adding all the liquids in.
  • Make sure to push all the ingredients under the sauce so its fully immersed before you start slow cooking.
  • Read the full recipe in the recipe box below or print out the recipe.
  • Looking For More Delicious Winter Soup Recipes Youll Love This Crock Pot Creamy Potato Bacon Leek Soup Or My Super Popular Crock Pot White Bean French Onion Soup

    Beef and Tomato Stew (Instant Pot, Slow Cooker and Stove ...

    If youre one of those people who loves making homemade soup in the fall and winter seasons , then one of the best investments you can ever make for your kitchen is a high-quality cast iron Dutch Oven pot. Mine is a total beauty from Le Creuset and I use it at least weekly throughout the year for soups, stews, sauces, curries, and even for baking bread . A pot like this one is definitely a financial investment, but considering how much I use mine and considering its high quality, its definitely a worthy investment. Ive also used similar cast iron pots from other brands, like THIS ONE from KitchenAid and THIS ONE from Lodge Cast Iron if youre looking for something a little less expensive but still high quality. I dont own a ton of kitchen products , but the ones I do own I love and use. A lot. Just ask my husband if our house was on fire youd better believe Id be grabbing my Le Creuset Dutch Oven pot on the way out!!

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    Ingredients For Beef Stew

    • Potatoes
    • Salt & pepper

    If you cant find pre-cut stew meat, you can take a chuck or bottom round roast and use about half of it. Then cut up the other half into stew meat and freeze it for later. I love to do this when these cuts are on sale!

    This stew was really good. Really really good.

    For anyone thinking its going to taste like spaghetti because of the pasta sauce, stop. Stop it right now. The beef broth and juices from the stew meat tame the sauce. Its a pot of beefy-tomato happiness with some built-in seasonings.

    Add some potatoes and carrots and you are in business! I served our stew up with some crusty bread for dipping and my boys gobbled it up.

    Alita’s Tomato Beef Stew

    Alita tweaked this rich, tomato-based beef stew over the years from her original recipe, which was much less red and contained less vegetables. We’re always a little regretful when the pot is empty. Teenagers can wolf it down pretty fast!

    Provided by Kate in Berkeley

    ¼ teaspoon ground black pepper
    3 pounds beef stew meat, cut into 1-inch cubes
    ¼ cup oil
    3 cans chopped tomatoes
    3 large onions, chopped
    1 can tomato sauce
    1 ½ cups water
    5 teaspoons minced garlic, or to taste
    1 tablespoon paprika
    1 ½ teaspoons white sugar
    3 bay leaves
    3 cups 3/4-inch carrot chunks
    3 cups 3/4-inch potato chunks
    2 cups quartered fresh mushrooms


    • Combine flour, salt, and pepper in a resealable bag add stew meat and shake until meat is coated.
    • Heat oil in a Dutch oven or large heavy-bottomed pot over medium heat. Add coated meat and loose flour from the bag to the hot oil cook and stir until browned on all sides, 5 to 10 minutes.
    • Mix tomatoes, onions, tomato sauce, water, Worcestershire sauce, garlic, paprika, sugar, and bay leaves into stew meat mixture bring to a boil. Reduce heat to low and simmer stew, scraping bottom of Dutch oven every 30 minutes, about 1 hour.
    • Stir carrots into stew and cook for 30 minutes more. Add potatoes to stew and cook until potatoes are tender, about 30 minutes. Add mushrooms to stew and cook until tender, about 15 minutes.

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    How To Make Beef Stew In The Instant Pot

  • Brown the beef. To your instant pot/electric pressure cooker, add avocado oil and turn on the saute function. Allow pot to heat . Season beef with salt and pepper. Once hot, add beef and saute until all sides are browned.
  • Deglaze the pot. Add beef broth to deglaze the bottom of the pot for 3 minutes stir and scrape the bottom to remove any browned beef bits. These bits add loads of extra flavor. Dont skip this step!
  • Stew for 30 minutes. Add the potatoes, carrots, celery, tomato juice, garlic and spices. Make sure that the release valve is in the sealing position. Place the lid on the Instant Pot, turn and lock the lid. Using the stew/meat setting, set timer for 30 minutes. then allow the pressure to release naturally for 10 minutes before doing a quick release.
  • Thicken beef stew. Mix together tapioca starch and cold water in a small bowl to create slurry. With the sauté function on and while stirring, slowly pour the slurry into the beef stew, stirring, until the sauce has thickened, about 2 minutes.
  • What To Serve With Beef Stew

    My tomato stew secret revealed – How to make beef tomato stew

    My husband and kids love this dish with French fries or Lebanese Pita bread. But I love having mine with quinoa because its a healthy dish so I might as well eat something healthy with it. I always make a bigger batch of the beef stew and quinoa when I am meal prepping so I can put them in my meal-prep menu for the week. You can also meal-prep this with cauliflower rice for a super low carb meal.

    Can you make the beef stew spicy?

    Absolutely! Just chop some habaneros or Jalapeño pepper and throw it in there while cooking. If you want to add a pepper flavor without making it spicy, you can use a little bit of green bell pepper. I find it pairs very well with this dish.

    What kind of tomatoes should be used for beef stew?

    You can use any fresh red tomato. The more red the tomato, the better. So be selective when you buy them. I love using grape tomatoes for most of my dishes that require tomatoes. I love the flavor and sweetness that comes with it. My next favorite option would be red vine tomatoes, and also plum tomatoes. I do not recommend using canned tomatoes. The fresh tomatoes work so much better for this recipe. Buying fresh tomatoes can sometimes run high compared to buying a can of tomatoes, but I love using fresh anytime I can. I get my tomatoes mostly from Sams Club, Costco or Walmart, the best value for what you get.


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    What Youll Need To Make Beef Stew With Carrots & Potatoes

    The most important thing is to start with the right cut of meat. You want to buy chuck roast that is well-marbledthat means it should have a good amount of white veins of fat running through it. Stay away from meat generically packaged as stew meat, especially if it looks lean .

    For the wine, use any dry red that is inexpensive but still good enough to drink.

    What Do I Serve With Amish Beef Stew

    This recipe can be served with a variety of different sides. While it can be considered a meal in itself, it is always nice served up with fresh bread, cornbread, biscuits, or rolls to help soak up all the delicious gravy. This stew can also be served over your favourite type of rice to make it even more hearty.

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    How To Make Beef Stew With Carrots & Potatoes

    Begin by removing any large chunks of fat that are easy to get to , but dont overdo it with the trimming, as the fat helps make the beef tender.

    Next, season the meat generously with salt and pepper.

    Heat a bit of oil in a large soup pot and brown the meat in batches.

    This step is a bit time-consuming but browning the meat adds depth and dimension to the stew.

    Remove the meat and add the onions, garlic, and balsamic vinegar to the pan. The vinegar will loosen all the brown bits from the bottom of the pan and add flavor.

    Cook until the vegetables are softened, then add the tomato paste and cook for a minute more.

    Add the beef back into the pan and sprinkle with the flour.

    Stir until the flour is dissolved.

    Add the wine, broth, water, thyme, bay leaves, and sugar.

    Bring to a boil, then cover and braise in the oven for 2 hours.

    After 2 hours, add the carrots and potatoes.

    Return to the oven and continue cooking for one hour, or until the meat is fork-tender, the broth is thickened, and the carrots and potatoes are tender.

    Feel free to adapt the recipe to your liking. You can leave out the potatoes and serve it over buttered egg noodles, or toss in some frozen peas or sautéed mushrooms at the very end. Either way, its soul-satisfying comfort food for a cold night.

    How To Make Beef Stew In The Oven

    Tomato Beef Stew

    You can cook beef stew on stove-top or in stew it in the oven. If you plan to use the oven, preheat it to 325° but start preparing the stew on stove-top.

    Once everything is in the pot, transfer the Dutch oven covered with a lid into the oven. Let it cook for about 2 hours and then add potatoes and carrots. Cook another 1.5-2 hours until meat and potatoes are perfectly tender.

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    Tips From The Betty Crocker Kitchens

    • tip 1 A classic flour and water slurry is a good way to thicken a beef stew. Be sure to bring the stew to a rolling boil and cook for about 1 minute, or just until thickened. If you cook it too long the flour will break down and the thickening will be lost.
    • tip 2 Infuse some herbal or citrus notes to the dark richness of the stew by adding a generous handful of chopped fresh parsley or oregano or sprinkling on some grated lemon or orange zest just before serving.
    • tip 3 Chuck, tip or round beef roast are all good choices for a long simmer. The ratio of marbled fat and collagen in the meat keep it moist and tender during a long braise.
    • tip 4 To save time, use a 1-pound bag of frozen mixed vegetables instead of chopping carrots, potato, bell pepper, celery and onion. There’s no need to thaw the vegetables just stir them into the beef mixture in step 3. Continue as directed in the recipe.

    How To Make Beef Stew:

    I highly recommend using a Dutch oven to make beef stew. It cooks very evenly and meat and vegetables come out perfectly tender.

    Prepare the ingredients: cut beef chuck into 1-inch cubes, dice and chop vegetables, and combine beef broth, tomato sauce, and seasoning together. Heat up the broth mixture at the same time as searing meat.

    Sear the meat: toss the beef chuck cubes with some salt, pepper, and flour to coat them evenly and then sear them in a preheated Dutch oven over medium-high heat. Make sure to do this in batches so the meat is in one even layer and not overcrowded.

    Sauté onions and garlic: take the browned meat pieces out and add diced onion to the pot. Sauté onion until softened and starts to brown and then add minced garlic and cook until fragrant.

    Combine and stew: add the meat and meat juices back into the pot and mix well. Pour in the beef broth mixture and scrape the bottom on the pot to release seared-on meat residue. Bring everything to simmer, lower the heat to low, and cover the pot with a lid. Let it cook for about 2 hours.

    Add potatoes and carrots: after 2 hours, add carrots and potatoes, stir it in, cover, and cook another 1/5-2 hours until potatoes and meat is completely tender.

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    How Do You Make Stew Meat Tender

    Stew beef is tough when it hasnt cooked long enough.

    This is a 1-hour recipe, so the beef isnt going to fall apart on your tongue. Searing the meat well before stewing it helps. Be sure that the meat is submerged in the cooking liquid and you should be good to go.

    You can always cook this stew longer if you want your meat more tender!

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    More About Beef Stew Using Tomato Juice Recipes

    BEEF AND TOMATO STEW along with the rest of ingredients, cover and cook on low for 7 to 8 hours. To make on From eatyourselfskinny.com4.6/5 Total Time 456001 hrs 5 minsServings 8Calories 325 per serving

    • To make in your instant pot: Drizzle olive oil in the bowl of your instant pot and turn on the sauté function. Wait until its 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 . 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 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!

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