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Beef and Tomato Stew

I don’t know about you, but there is nothing better than spending a lazy Fall Sunday with warm beef stew simmering in the slow cooker all day {not to mention smelling up your entire house!} NOTHING.  And that is precisely what we did this past weekend after all our Halloween festivities were said and done.  It was so cold this weekend that we even got a little bit of snow!  Crazy, huh??  I’m not quite prepared for all this frigid weather yet, but this recipe will certainly warm you right up!


This beef stew recipe was passed down from my Grandma {aren’t those just the best??} and I tweaked it a bit using some fresh herbs and spices.  I absolutely LOVE this recipe and I must say it is definitely boyfriend approved!

Shh I didn’t tell him this was actually healthy for him.
He’ll never know.

Packed full of fresh veggies and lean meat, this stew is bound to be a winner in your home.  It’s also perfect if you like having leftovers.  We seriously had enough soup for days!  I just threw everything into the crock pot around 10:30 that morning and allowed it all to slow cook for about 8 hours…perrrrfect amount of time for tender veggies and fall-apart-in-your-mouth-meat ?  Yum.  Just make sure to cut everything up in advance to allow yourself enough time for cooking.  Hope y’all like it as much as we did!

Beef and Tomato Stew   Print Serves: 8 servings Ingredients

  • 2 pounds cubed stew beef
  • 1 (15 oz) can stewed tomatoes
  • 1 (6 oz) can tomato paste
  • 3½ cans of water using tomato paste can
  • ¼ cup ketchup
  • 1 Tbsp Worcestershire sauce
  • 1 medium onion, chopped
  • 3 large carrots, sliced
  • 3 ribs celery, chopped
  • 1 can peas, drained
  • 2 russet potatoes, quartered
  • 1 Tbsp. dried basil
  • 1 tsp. garlic powder
  • 1 tsp. Mrs. Dash original blend
  • 1 tsp. salt
  • ½ tsp. pepper
  • 1 bay leaf
  • **These are not exact measurements but really just an estimate of what I put in as I don’t measure anything when I make this, add seasonings to your liking and to your taste!


  1. Chop your onion, carrots and celery and set aside.
  2. In a slow cooker, add stewed tomatoes, tomato paste, water, ketchup and Worcestershire sauce and mix together. Stir in cubed meat, chopped vegetables and peas. Season with remaining ingredients and slow cook on low for 8 hours.
  3. Serve and enjoy!

Nutritional Information Serving Size: 1½ cups • Calories: 319 • Fat: 5.5 g • Carbs: 33.3 g • Fiber: 4.1 g • Protein: 31.1 g • WW Points+: 8 pts 3.5.3208

Posted by: Dr.Health

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