Slow-Cooked Beef & Vegetable Stew with Tomato

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A deeply flavorful stew simmered to perfection with tender beef, carrots, and celery, and a tangy tomato broth that's perfect for chilly evenings. This american-inspired whole30 ready in about 65 minutes pairs beef stew meat, olive oil, medium onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 260 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb beef stew meat
• 2 tbsp olive oil
• 1 medium onion
• 2 carrots
• 2 stalks celery
• 3 cloves garlic
• 1 can (14 oz) diced tomatoes
• 2 cups beef broth
• 1 tbsp tomato paste
• 1 tsp oregano
• 1 bay leaf

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat until shimmering, then add 1 lb diced beef and cook for 5-7 minutes, stirring occasionally, until browned on all sides and edges are crispy.
2. Step 2: Add 1 medium diced onion, 2 diced carrots, and 2 diced celery stalks to the pot, stirring to coat in oil, and cook for 5 minutes until vegetables are softened and onion is translucent.
3. Step 3: Stir in 3 minced garlic cloves, 1 can diced tomatoes, 2 cups beef broth, 1 tbsp tomato paste, 1 tsp dried oregano, 1 bay leaf, and a pinch of salt and black pepper; bring to a simmer and cook for 30 minutes until beef is fork-tender and flavors have melded.
4. Step 4: Remove bay leaf and serve hot, seasoned with additional black pepper if desired.