Slow Cooker Beef and Tomato Stew

You’re going to love the rich, hearty flavors of my slow cooker beef and tomato stew. It’s that kind of comforting, tomato-rich stew I enjoy making when the temperatures start to dip. With tender beef and deep, simmered flavors it always feels just right.

Slow Cooker Beef and Tomato Stew

I love the depth a tomato-based beef stew brings, stepping beyond the usual ‘brown’ stew flavor we all know. This version is loaded with that rich tomato-beef taste that I prefer, making it the ultimate cozy-weather supper that never gets old. Whenever I serve this stew, it’s a guaranteed crowd-pleaser, and I can’t help but think it embodies everything I love about good, home-cooked food.

While the ingredients may be humble, the end result is sheer deliciousness. The meat comes out incredibly tender, especially when I take the time to trim the fat from the chuck roast. If you’ve got a butcher who’ll cut the roast into 1-inch pieces for you, definitely take advantage of that service—it really elevates the flavor. This recipe is simple, comforting, and packed with flavor, making it a standout in my kitchen.

Why I Love This Recipe

• This stew is perfect for meal prep; it tastes even better the next day when the flavors have time to meld.
• This stew gets an A+ when it comes to comfort food.
• Because it’s made in the slow cooker, cleanup is simple.

Ingredients

Here are the simple ingredients I use to make this flavorful beef stew:

• Olive Oil: Used to sauté the veggies
• Yellow Onion: Adds a sweet and savory base flavor.
• Carrots: Adds natural sweetness, texture and color.
• Celery: Gives that subtle earthy flavor and crunch to the finished dish.
• Beef Chuck Roast: My favorite cut of beef to use for stew.
• Crushed Tomatoes: The tomato base for the stew.
• Chicken Broth: Infuses the stew with savory, umami notes and serves as the liquid base for the dish.
• Garlic
• Salt and Pepper

How to Make Slow Cooker Beef and Tomato Stew

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Step One: In a large skillet, warm up some oil over medium heat. Toss in the onions, carrots, and celery, and give them a good sauté, stirring often, until they’re nice and tender—about 10 minutes.
• Step Two: Transfer everything from the skillet into a 6–7 quart slow cooker. Add in the beef, tomatoes, broth, garlic, salt, and pepper, and give it all a quick stir.
• Step Three: Cover the slow cooker and set it to high for 6 hours. Give it a gentle stir every 1-1/2 hours to help the flavors come together.
• Step Four: When you’re ready to serve, scoop some brown rice into six bowls, ladle the stew on top, and finish each bowl with a dollop of sour cream and a sprinkle of minced parsley.

Recipe Tips

Here are some quick tips to make your stew even better:

• For extra richness, use a splash of red wine in the stew. It really boosts the flavor!
• If you want a little kick, toss in some chopped chili peppers or a dash of hot sauce.
• Don’t skip the stirring every 1-1/2 hours; it helps blend those flavors.
• Feel free to swap in any veggies you have on hand—potatoes, peas, or green beans all work great!
• It’s an excellent make-ahead dish. In fact, it often tastes even better the next day as the flavors have had more time to meld.

Storage and Freezing

Here are some handy storage and freezing tips for your stew:

• Let the stew cool completely before storing to avoid condensation in the container.
• Store leftovers in an airtight container in the fridge for up to 4 days.
• For longer storage, freeze the stew in portion-sized containers or freezer bags for up to 3 months.
• When reheating, it’s best to thaw it in the fridge overnight before warming it up on the stove or in the microwave.
• If you notice any fat on top after freezing, just skim it off before reheating for a cleaner taste.

More Beef Recipes

For more ways to enjoy tender, flavor-packed beef dishes, these recipes have you covered.

• Slow Cooker Barbecue Beef
• Slow Cooker Creole Style Brisket
• Slow Cooker Red Chili
• Slow Cooker Chile Colorado
• Slow Cooker Tangy Brisket
• Instant Pot Barbacoa
• Beef Irish Stew

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Print Recipe

5 from 3 votes

Slow Cooker Beef and Tomato Stew

You’re going to love the rich, hearty flavors of this slow cooker beef and tomato stew. It’s that kind of comforting, tomato-rich stew that’s perfect when the temperatures start to dip. With tender beef and deep, simmered flavors, it always feels just right.

Prep Time15 minutes mins

Cook Time6 hours hrs

Total Time6 hours hrs 15 minutes mins

Course: Main Course

Cuisine: American

Keyword: Slow Cooker Beef and Tomato Stew

Servings: 6

Calories: 472kcal

Author: Cathy Pollak

Equipment

• measuring cups and spoons
• Knife
• Cutting board
• large skillet
• slow cooker

Ingredients

• 1 tbsp. olive oil
• 1 large yellow onion, diced small
• 3 medium carrots, sliced into coins
• 3 celery stalks, sliced into 1/4" pieces
• 2 lbs. beef chuck roast, fat well-trimmed, cut into 1" pieces
• 1 can (28 oz.) crushed tomatoes
• 1 cup low-sodium chicken broth
• 3 cloves garlic, minced
• 1 tsp. kosher salt
• 1/4 tsp. ground black pepper

Serve Over:

• brown or white rice

Optional Garnish:

• sour cream
• minced parsley

Instructions

• In a large skillet, warm the oil over medium heat. Add the onions, carrots, and celery, and sauté, stirring regularly, until the vegetables are tender, about 10 minutes.
  1 tbsp. olive oil, 1 large yellow onion, diced small, 3 medium carrots, sliced into coins , 3 celery stalks, sliced into 1/4" pieces
• Transfer the mixture to a 6–7 quart slow cooker, and add the beef, tomatoes, broth, garlic, salt, and pepper. Stir to combine
  2 lbs. beef chuck roast, fat well-trimmed, cut into 1" pieces, 1 can (28 oz.) crushed tomatoes, 1 cup low-sodium chicken broth, 3 cloves garlic, minced, 1 tsp. kosher salt, 1/4 tsp. ground black pepper
• Cover the slow cooker and set it to cook on high for 6 hours, stirring gently every 1-1/2 hours to enhance the flavors.
• To serve, portion out the brown rice and ladle the stew into six bowls. Finish each with a dollop of sour cream and a sprinkle of minced parsley.
  sour cream, minced parsley

Notes

For optimal outcomes when making this slow cooker beef and tomato stew, I recommended referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Nutrition Facts

Slow Cooker Beef and Tomato Stew

Amount Per Serving (396 g)

Calories 472 Calories from Fat 232

% Daily Value*

Fat 25.8g40%

Saturated Fat 9.5g59%

Polyunsaturated Fat 1.3g

Monounsaturated Fat 11.6g

Cholesterol 119mg40%

Sodium 462mg20%

Potassium 1120mg32%

Carbohydrates 16g5%

Fiber 4g17%

Sugar 8g9%

Protein 44g88%

Vitamin A 274IU5%

Vitamin C 16mg19%

Calcium 105mg11%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

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