Beef & Tomato Stew

Beef & Tomato Stew

A hearty, tender, rich beef stew! I always make extra servings. First I serve it with some fresh bread & then have leftovers for a delicious plate of pasta. Believe me, you will be licking your plates serving it either way!
5 from 1 vote
Prep Time 30 minutes
Cook Time 2 hours 25 minutes
Total Time 2 hours 55 minutes
Course Main Course
Cuisine Mediterranean
Servings 6 servings
Calories 776 kcal


  • 700 g beef rib steak cut into chunks
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 95 g celery chopped
  • 1 l meat stock
  • 270 ml red wine
  • Salt & pepper
  • 1 tsp curry powder
  • 1 tsp paprika powder
  • 1 tsp garlic powder
  • 190 g white onion roughly chopped
  • 260 g carrots sliced
  • 170 g peas frozen
  • 550 g potatoes cut into large cubes
  • 700 g tomato sauce
  • 2 tbsp tomato paste
  • 2 tbsp Worchestershire sauce


  • Melt the butter & heat up the oil in a casserole pan.
  • Add the meat & celery to the pan. Season with the curry, paprika, salt, pepper & Worchestershire sauce. Cook for 10 minutes over high heat, stirring occasionally.
  • Add the wine & meat stock to the pan. Bring to a boil & let it simmer for 60 minutes.
  • After the 60 minutes pass, add the potatoes, carrots, peas, tomato paste, onion & tomato sauce to the pan. Stir everything well together & bring to a boil. Let simmer for another 60 minutes.
  • Serve it with some bread or even with some pasta.


Calories: 776kcalCarbohydrates: 65gProtein: 59gFat: 29gSaturated Fat: 12gCholesterol: 78mgSodium: 40828mgPotassium: 2230mgFiber: 8gSugar: 37gVitamin A: 8320IUVitamin C: 45mgCalcium: 187mgIron: 9mg
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