beef and tomato

beef and tomato

Slow Cooker Beef and Tomato Stew

Preparation Time: 20 minutes
Cooking Time: 6-8 hours (low) or 4-5 hours (high)
Total Time: 6-8 hours 20 minutes or 4-5 hours 20 minutes
Servings: 6-8


  • 2 tablespoons olive oil
  • 2 pounds beef stew meat, cut into 1-inch cubes
  • Salt and black pepper, to taste
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 3 large carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 large potatoes, peeled and diced
  • 2 (14.5-ounce) cans diced tomatoes (with juice)
  • 4 cups beef broth
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • 1 teaspoon paprika
  • 1/2 teaspoon sugar (optional, to balance acidity)
  • Fresh parsley, chopped (for garnish)


  1. Prepare the Beef:
    • Heat the olive oil in a large skillet over medium-high heat. Season the beef stew meat with salt and black pepper.
    • Brown the beef in batches, making sure not to overcrowd the pan. Sear each batch for about 3-4 minutes per side until the beef is nicely browned. Transfer the seared beef to the slow cooker.
  2. Sauté the Vegetables:
    • In the same skillet, add the chopped onion and garlic. Sauté for about 5 minutes until the onion becomes translucent.
    • Transfer the sautéed onion and garlic to the slow cooker.
  3. Add Remaining Ingredients:
    • Add the chopped carrots, celery, potatoes, diced tomatoes (with juice), beef broth, tomato paste, dried thyme, dried rosemary, bay leaves, and paprika to the slow cooker.
    • Stir to combine all the ingredients. Season with additional salt and black pepper to taste. If desired, add 1/2 teaspoon of sugar to balance the acidity of the tomatoes.
  4. Slow Cook the Stew:
    • Cover the slow cooker with the lid and cook on low for 6-8 hours or on high for 4-5 hours, until the beef is tender and the vegetables are cooked through.
  5. Finish and Serve:
    • Once the stew is done, remove the bay leaves. Taste and adjust seasoning if necessary.
    • Ladle the beef and tomato stew into bowls and garnish with chopped fresh parsley before serving.


  • For extra flavor, you can add a splash of red wine to the skillet while sautéing the onions and garlic, deglazing the pan before transferring the mixture to the slow cooker.
  • You can also add other vegetables such as green beans, peas, or mushrooms in the last hour of cooking if desired.
  • This stew can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. Reheat gently on the stove or in the microwave.

Nutritional Information (per serving, based on 8 servings):

  • Calories: 320 kcal
  • Total Fat: 14g
    • Saturated Fat: 5g
    • Trans Fat: 0g
  • Cholesterol: 80mg
  • Sodium: 500mg
  • Total Carbohydrates: 24g
    • Dietary Fiber: 4g
    • Sugars: 6g
  • Protein: 26g

Enjoy this comforting and hearty Beef and Tomato Stew, perfect for warming up on a chilly day!

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