Beef Stew Tomato Soup Recipe

Beef stew and tomato soup are two timeless dishes that comfort our souls, especially when the weather turns cold or when we crave something hearty. While both of these recipes stand strong individually as rich, flavorful meals, what happens when you bring them together? You get a fantastic fusion-beef stew tomato soup. This dish blends the tender, savory goodness of beef stew with the rich, tangy warmth of tomato soup.

Imagine spoonfuls of tender beef, cooked to perfection with vegetables, and swimming in a tomato-based broth that’s as comforting as it is delicious. If you’re tired of making each dish separately, this recipe is a perfect way to switch things up and bring both worlds into one pot. It’s ideal for busy weeknights, chilly weekends, or when you just want to impress your family with something new but familiar.

Let’s dive deep into this savory delight, from gathering the ingredients to serving the perfect bowl. I’ll break everything down so you can make this dish like a pro!

Combining the best aspects of both beef stew and tomato soup, this recipe creates a hearty, satisfying, and warm meal perfect for any occasion. The beef is tender, the vegetables are perfectly cooked, and the tomato base brings it all together with a zesty kick. It’s a dish that’s rich, filling, and will leave everyone asking for seconds.

Here’s how to make it!

Ingredients Needed

Before you get your hands dirty in the kitchen, let’s make sure you have everything you need to create this rich and flavorful stew-tomato-soup hybrid:

Main Ingredients

Beef stew meat (about 1.5 pounds) – Use chuck roast or another cut suitable for slow cooking. It’ll become tender and juicy after simmering in the broth.
Carrots (2 large) – Slice them into coins for even cooking. They add sweetness and a pop of color.
Celery (2 stalks) – Adds depth and earthiness to the broth.
Onion (1 medium) – A must for any stew or soup! It adds that savory base flavor that ties everything together.
Garlic (3 cloves, minced) – Aromatic and essential. Garlic brings an earthy, fragrant flavor that pairs perfectly with beef.
Tomatoes (2 cups of crushed tomatoes) – These will form the heart of the tomato broth, bringing that tangy, umami goodness.
Tomato paste (2 tablespoons) – Adds richness and deepens the tomato flavor.
Beef broth (4 cups) – Essential for that savory, meaty base.
Bay leaves (2) – For herbal, earthy notes.
Thyme (1 teaspoon dried or 1 tablespoon fresh) – A perfect herb to elevate the soup’s complexity.
Worcestershire sauce (1 tablespoon) – Adds a slightly sweet and tangy flavor that enhances the beefy goodness.
Salt and pepper – To taste, of course. Season generously, especially if you’re using unsalted beef broth.

Optional Garnishes And Add-ins

Chopped parsley or cilantro – Fresh herbs at the end brighten up the dish.
Heavy cream or milk – For a creamier texture and a smoother finish.
Crusty bread – To dip and scoop; always a win.

Cooking Instructions

Cooking this dish is a straightforward process that rewards you with bold, comforting flavors. You can make this recipe on the stovetop or in a slow cooker. Let’s start with the stovetop method:

Step-by-Step Stovetop Method

Brown The Beef
- Heat a large pot or Dutch oven over medium-high heat and add a splash of olive oil.
- Season the beef stew meat with salt and pepper, then sear the chunks of beef in batches to get a deep, golden-brown crust on all sides. This step locks in flavor. Once browned, remove the beef and set it aside.
Sauté The Vegetables
- In the same pot, add the onions, carrots, and celery. Sauté for 4-5 minutes until softened and aromatic.
- Toss in the garlic and cook for another minute, making sure it doesn’t burn.
Deglaze With Worcestershire Sauce
- Pour in the Worcestershire sauce, scraping the bottom of the pot to loosen all those delicious browned bits.
Add Tomatoes And Broth
- Stir in the crushed tomatoes, tomato paste, and beef broth.
- Add the bay leaves, thyme, and more salt and pepper to taste. Bring it to a gentle simmer.
Simmer The Stew
- Return the beef to the pot and let everything simmer for 1.5-2 hours, uncovered, stirring occasionally. The beef will break down and become tender, and the broth will thicken slightly.
Blend the Soup (Optional):
- If you prefer a smoother texture, use an immersion blender to blend part of the soup, or transfer about half of it to a blender and return it to the pot. This step gives the soup a creamy, velvety consistency while keeping some hearty chunks of beef and veggies.
Taste And Adjust
- Before serving, taste the soup and adjust seasoning as necessary. Add a pinch of salt, a dash of pepper, or even a squeeze of lemon to brighten up the flavors.
Serve
- Ladle the soup into bowls, garnish with fresh herbs, and serve with crusty bread or crackers.

Slow Cooker Option

If you’re more of a slow cooker person, the steps are even easier! Just toss all your ingredients into the slow cooker (except for the cream and herbs) and cook on low for 6-8 hours or high for 4-5 hours. Finish with cream and herbs before serving.

Ingredient Insights

Let’s take a closer look at some of the ingredients in this recipe and why they matter so much:

Beef stew meat: This cut is ideal for stews because it’s a tougher piece of meat that becomes tender with slow cooking. It absorbs the flavors around it, turning the broth rich and satisfying.
Crushed tomatoes vs. tomato paste: Crushed tomatoes give the soup its base, providing that fresh, tangy taste, while the paste adds a concentrated umami richness. Together, they create the ideal tomato flavor balance.
Beef broth: The foundation of this soup, the broth adds that savory, meaty backdrop. If you’re looking to intensify the beef flavor, using bone broth would be a great choice.
Herbs and Worcestershire sauce: The bay leaves and thyme give the broth a complex, herbal depth, while the Worcestershire sauce introduces a tangy, slightly sweet flavor that complements the beef.

Expert Tips

Searing the beef is essential for locking in flavor and creating a rich, savory base. Don’t skip this step!
Simmer low and slow: The longer you let the beef stew simmer, the more tender it becomes. This is a meal that gets better as it sits, so don’t rush it!
If you’re aiming for a velvety texture, don’t hesitate to blend some of the soup. The blended vegetables and beef help create a silky consistency that’s extra comforting.
Fresh herbs can elevate your dish. While dried thyme works just fine, fresh thyme or even a sprig of rosemary adds an aromatic lift.

Recipe Variations

This beef stew tomato soup is incredibly versatile, so don’t hesitate to make it your own! Here are a few variations to consider:

Add potatoes: Dice some potatoes and add them along with the carrots for a heartier dish. Potatoes absorb the flavors and make the soup even more filling.
Make it spicy: Add a few red pepper flakes or a diced jalapeño for some heat. The spice adds a nice contrast to the richness of the beef.
Go vegetarian: Swap the beef for a plant-based protein like mushrooms, lentils, or a meat substitute. The tomato base will still carry the flavor beautifully.
Use different broth: For a lighter, less beefy flavor, try chicken broth instead of beef broth. It’s a great way to change up the dish.

Final Words

This Beef Stew Tomato Soup is the best of both worlds. It takes the comfort of a hearty beef stew and blends it with the tangy richness of tomato soup, giving you a delicious and satisfying meal that feels like a hug in a bowl. Whether you’re serving it on a cold day or as part of a special family meal, this dish is sure to win hearts.

Beef Stew Tomato Soup Recipe