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Beef Stew With Tomatoes


Beef Stew With Tomatoes

Beef Stew With Tomatoes

Photo of Beef Stew With Tomatoes © Diana Rattray
Tomatoes and red wine add wonderful flavor to this delicious beef stew. Use lean stew beef or cut a lean chuck roast into small cubes. Feel free to use rutabaga or turnip, or replace with carrots or parsnips or more potatoes.

Prep Time: 15 minutes

Cook Time: 2 hours, 15 minutes

Total Time: 2 hours, 30 minutes

Yield: Serves 6


  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons olive oil
  • 2 pounds lean stewing beef, cut in 1/2-inch pieces
  • 1/2 cup chopped onion
  • 2 ribs celery, sliced thinly
  • 2 cloves garlic, minced
  • 2 cans (14.5 ounces each) diced tomatoes
  • 1/2 dry red wine, such as burgundy/pinot noir, or cabernet
  • 2 cups beef broth
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon dried leaf thyme
  • 1 cup diced potatoes
  • 1/2 cup diced carrots
  • 1/2 cup diced rutabaga or turnip
  • 3 tablespoons flour mixed with 1/4 cup cold water until smooth


Combine the 1/3 cup flour, salt, and 1/4 teaspoon of pepper; toss with the beef pieces until well coated.

In a large Dutch oven or saucepan, heat the olive oil over medium heat. Add the beef and cook, stirring, until browned. Add the onion and celery and continue cooking until the onion is softened. Add the garlic, tomatoes, wine, and beef broth. Bring to a boil; reduce heat, cover, and simmer for 1 1/2 hours. Add the 1/2 teaspoon of pepper, thyme, potatoes, carrots, and rutabaga or turnip. cover and simmer for 35 to 45 minutes longer, or until vegetables are tender.
Add the flour and water mixture and continue cooking, stirring, until thickened.
Serves 6.
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