Cozy Slow Cooked Asian Style Tomato Beef Stew
Make this super cozy, slow cooked Asian-Style Tomato Beef Stew to prepare for the fall season! Simmered for over an hour on a soy-tomato soup base, the chunks of beef are tender, rich, and so satisfying. The potatoes, carrots, and onion soak up all the beefy flavor, and melt right in your mouth. It’s one of those autumn stews that warms the body right up! Don’t forget to soak up all the leftover soup with some fluffy bread, noodles, or rice.
Cozy Autumn Asian Style Beef Stew
Let’s make this cozy Asian-Style Tomato Beef Stew that’s perfect for fall. There’s American-style Chinese food, so of course there’s also Asian-style Western food. Growing up, this was one of my absolute favorite comfort meals that my dad would treat me to on weekends. Whenever you order a beef stew set, the first question they asked was always, “Red soup or white soup?” Without fail, I always went for the savory red tomato-based soup.
Today, my mom’s baking some delicious Scallion Focaccia. While we wait for the dough to rise, I’m making this yummy Asian Style Tomato Beef Stew to go with it. This combination tastes so good together, especially with freshly baked focaccia to dip into that rich, beefy, tomatoey stew. It’s the perfect meal for the cooling weather of fall season to warm you right up.
Tomato Beef Stew Ingredients
- 1.5 lb (680 g) beef chuck or stewing beef, cut into cubes
- 1 tbsp oil
- 1 large onion, sliced
- 4 garlic, chopped
- 3 fresh tomatoes, chopped
- 1 can (14 oz / 400 g) diced tomatoes
- 2 tbsp tomato paste
- 3 tbsp soy sauce
- 1 tsp Italian seasoning (or a mix of oregano + thyme)
- 4 cups chicken stock (or beef stock for richer flavor)
- 2 bay leaf
- 2 medium potatoes, peeled and cut into chunks
- 2 carrots, sliced
- 1 stalk celery, chopped (optional but adds depth)
- Salt and black pepper to taste
- Fresh parsley or green onions for garnish
Best Beef For Stewing
For the richest, most tender stew, beef chuck is the best beef cut to use. It comes from the shoulder area and has a perfect balance of meat, fat, and tendons that breaks down beautifully during long, slow cooking. These cuts are often high in collagen, which melts into the broth as it cooks and gives it that hearty flavor. Brisket, short rib, shanks, oxtail, or blade roast are all excellent cuts for stewing, because they can handle low-and-slow cooking without coming out tasting dry.
Red Tomato Stew Base
This stew uses tomatoes and other veggies to create that slightly sweet, but tangy “Red-braised Tomato” base. Tomatoes are rich in lycopene, an antioxidant that supports heart and skin health. Cooking them actually makes that lycopene easier for your body to absorb. For my stew today, I’m using 3 different types of tomatoes to layer in that tomato flavor, including fresh tomatoes, canned tomatoes, and tomato paste.
It’s not just flavorful, but healthy and nutrients-packed too. Potatoes, carrots, and celery bring body and a gentle sweetness to the tomato base. Together, they add a ton of fiber and essential nutrients like potassium, vitamins A and vitamin C.
Herbs and Seasoning For Beef Stew
Different from the Traditional Taiwanese Beef Stew that I usually make, this stew recipe has a more western flavor profile thanks to the different spice mix. This stew is fragrant and savory rather than spicy and warm. I’m adding Italian seasoning (or a mix of oregano and thyme), bay leaves, and garlic in this stew. It gives the broth an earthy, well-rounded flavor that mellows out the tomato acidity and sweetness, and the saltiness of soy sauce.
Instructions
- Brown the Beef
Season the beef with salt and pepper. Heat oil in a large pot over medium-high heat. Add the beef and sauté for 4–5 minutes, until browned on all sides. Remove and set aside.
- Sauté Aromatics
In the same pot, add the onions and cook for 3–4 minutes, scraping up any brown bits from the bottom — this adds depth and flavor. Add garlic and cook for another 30 seconds, until fragrant.
- Add Tomatoes
Stir in both the fresh and canned tomatoes. Sauté for 3-4 minutes, allowing them to soften and release their juices.
- Season and Simmer
Add back the beef, then mix in tomato paste, soy sauce, Italian seasoning, and the bay leaf. Pour in chicken stock, bring to a boil, then reduce to medium-low heat and simmer for 1 hour, covered.
- Add Veggies
Once the beef is tender, add the potatoes, carrots and celery. Continue simmering for another 30 minutes, or until all the vegetables are soft and the stew is rich and flavorful.
- Finish and Serve
Season with salt and black pepper to taste. Serve warm with rice or crusty bread.
Enjoy This Beef Stew with Bread, Noodles, Or Rice
Cozy Slow Cooked Asian Style Tomato Beef Stew
By Tiffy Cooks
Ingredients
- 1.5 lb beef chuck or stewing beef, 680 g, cut into cubes
- 1 tbsp oil
- 1 large onion sliced
- 4 garlic chopped
- 3 fresh tomatoes chopped
- 1 can diced tomatoes 14 oz / 400 g
- 2 tbsp tomato paste
- 3 tbsp soy sauce
- 1 tsp Italian seasoning or a mix of oregano + thyme
- 4 cups chicken stock or beef stock for richer flavor
- 2 bay leaf
- 2 medium potatoes peeled and cut into chunks
- 2 carrots sliced
- 1 stalk Celery chopped (optional but adds depth)
- Salt and black pepper to taste
- Fresh parsley or green onions for garnish
Instructions
- Brown the Beef: Season the beef with salt and pepper. Heat oil in a large pot over medium-high heat. Add the beef and sauté for 4–5 minutes, until browned on all sides. Remove and set aside.
- Sauté Aromatics: In the same pot, add the onions and cook for 3–4 minutes, scraping up any brown bits from the bottom — this adds depth and flavor. Add garlic and cook for another 30 seconds, until fragrant.
- Add Tomatoes: Stir in both the fresh and canned tomatoes. Sauté for 3-4 minutes, allowing them to soften and release their juices.
- Season and Simmer: Add back the beef, then mix in tomato paste, soy sauce, Italian seasoning, and the bay leaf. Pour in chicken stock, bring to a boil, then reduce to medium-low heat and simmer for 1 hour, covered.
- Add Veggies: Once the beef is tender, add the potatoes, carrots and celery. Continue simmering for another 30 minutes, or until all the vegetables are soft and the stew is rich and flavorful.
- Finish and Serve: Season with salt and black pepper to taste. Serve warm with rice or crusty bread.
