Beef Stew with Tomatoes

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Beef Stew with Tomatoes

Beef Stew with Tomatoes

Beef Stew with Tomatoes


2 pounds beef, trimmed, cut into 1-inch pieces

2 tablespoon vegetable oil

1 onion, medium diced

3 medium carrots, sliced ¼-inch thick

3 celery stalks, sliced ¼-inch thick

1 (28-ounce) can crushed tomatoes

1 (28-ounce) can diced tomatoes in their juice

1 cup beef broth

3 garlic cloves, peeled

6 tablespoons sour cream

¼ cup chopped fresh parsley

salt and pepper to taste


Place a large, deep skillet over high heat.

Season the beef with salt and pepper.

Add 1 tablespoon of the oil followed by ½ of the beef to the skillet and brown well on all sides, cooking about 12 minutes.

Repeat with the remaining oil and beef.

Transfer the meat to a 6-quart slow cooker along with the onion, carrot, celery, crushed and diced tomatoes, broth, garlic, salt, and pepper.

Set the slow cooker to high and cook for 6 hours, stirring occasionally.

Serve the stew with sour cream and sprinkle with parsley.

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