Beef and Tomato Stew

Beef and Tomato Stew
Makes:
6
servings
Prep Time:
20
minutes
Total Time:
120
minutes
based on 2 reviews
2
MAGGI Hearty Beef Stew is a perfect solution for a winter potluck.

In this recipe:

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Ingredients:

  • 1/4 cup all-purpose flour
  • 1/4 teaspoon ground black pepper
  • 2 pounds beef stew meat, cut into chunks
  • 2 tablespoons vegetable oil
  • 2 cups warm water
  • 2 MAGGI Beef Flavor Bouillon Cubes
  • 1 can (8 ounces) tomato sauce
  • 1 large onion, chopped
  • 1 clove garlic, finely chopped
  • 1 bay leaf
  • 6 carrots, peeled and cut into chunks
  • 4 medium potatoes, peeled and cut into chunks
  • 2 stalks celery, cut into 1-inch pieces

Directions:

COMBINE flour and pepper in plastic bag. Add beef; shake to coat.

HEAT oil in large saucepan over medium-high heat; cook beef, stirring frequently, for 5 to 7 minutes or until browned. Stir in water, bouillon, tomato sauce, onion, garlic and bay leaf. Bring to a boil; cover. Cook for 60 minutes or until beef is tender. Remove bay leaf.

STIR in carrots, potatoes and celery. Cover; cook for 30 minutes or until vegetables are tender.


Reviews:

Review This Recipe

It was ok

 Star(s)

E.D. from New york, NY

This was my first time making a beef stew. It was ok, after some altering. The tomatoes were too over powering, but other wise it was descent. The next time I make the stew I will use less tomatoes and beef broth instead of the bouillon cubes. The stew was also very bland.

Read More Reviews

Review This Recipe
  •  Star(s)

    It was ok

    E.D. from New york, NY

    This was my first time making a beef stew. It was ok, after some altering. The tomatoes were too over powering, but other wise it was descent. The next time I make the stew I will use less tomatoes and beef broth instead of the bouillon cubes. The stew was also very bland.

  •  Star(s)

    Absolutely amazing

    grace from

    This has easily become our favorite recipe. I make a batch for 12 and we eat it for days. Although I never thought it possible, this really is better the next day. I have a toddler and she just loves it, as picky as she is. My husband is even more picky and he would eat this every day if I made it available. The only change I made was that I added more garlic because we just love it, but it is of course fine without the extra. Inexpensive to make and just absolutely delicious! Thanks so much!

Nutrition Facts

Serving Size: 6/6 of recipe

Servings Per Recipe:

  • Calories: 540
  • Calories from Fat: 200
  • Total Fat: 22g (34% of DV)
  • Saturated Fat: 7g (35% of DV)
  • Cholesterol: 155mg (51% of DV)
  • Sodium: 670mg (28% of DV)
  • Carbohydrates: 34g (11% of DV)
  • Dietary Fiber: 5g (21% of DV)
  • Sugars: 8g
  • Protein: 52g
  • Vitamin A: 150% of DV
  • Vitamin C: 45% of DV
  • Calcium: 6% of DV
  • Iron: 40% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Beef and Tomato Stew

Ingredients

  • 1/4 cup all-purpose flour
  • 1/4 teaspoon ground black pepper
  • 2 pounds beef stew meat, cut into chunks
  • 2 tablespoons vegetable oil
  • 2 cups warm water
  • 2 MAGGI Beef Flavor Bouillon Cubes
  • 1 can (8 ounces) tomato sauce
  • 1 large onion, chopped
  • 1 clove garlic, finely chopped
  • 1 bay leaf
  • 6 carrots, peeled and cut into chunks
  • 4 medium potatoes, peeled and cut into chunks
  • 2 stalks celery, cut into 1-inch pieces

 

Directions

COMBINE flour and pepper in plastic bag. Add beef; shake to coat.

HEAT oil in large saucepan over medium-high heat; cook beef, stirring frequently, for 5 to 7 minutes or until browned. Stir in water, bouillon, tomato sauce, onion, garlic and bay leaf. Bring to a boil; cover. Cook for 60 minutes or until beef is tender. Remove bay leaf.

STIR in carrots, potatoes and celery. Cover; cook for 30 minutes or until vegetables are tender.

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