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    You are here: Home / Recipes / Main Dishes / Beef and Tomato Soup

    Beef and Tomato Soup

    Posted: Apr 1, 2020 Last Modified: Apr 2, 2020 by Carmy · This post may contain affiliate links. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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    This classic hearty Beef and Tomato Soup warms you up inside out. A childhood favourite, this beef and tomato stew can be made with the Instant Pot, slow cooker, or on the stove top!

    This classic hearty Beef and Tomato Soup warms you up inside out. A childhood favourite, this beef and tomato stew can be made with the Instant Pot or on the stove top!

    Hearty Beef and Tomato Soup

    This simple beef and tomato soup is a blast from the past. I can still remember when my mom would make it for me in the colder months so after needing to turn on the heat and wear fuzzy socks at home, I felt like it was time to cook up a pot of hearty beef and tomato soup. It’s perfect as dinner, a meal prep, or even Sunday brunch!

    Beef and Tomato Stew vs Beef and Tomato Soup

    According to Taste of Home, “in theory, a soup is a combination of vegetables, meat or fish cooked in liquid. A stew is any dish that’s prepared by stewing – that is, the food is barely covered with liquid and simmered for a long time in a covered pot.” I feel like this Beef and Tomato Stew/Soup is somewhere in-between so I use the term interchangeably for this recipe!

    What You Need To Make Beef and Tomato Soup

    • olive oil
    • stew beef
    • salt and pepper
    • onion, carrots
    • baby potatoes
    • Worcestershire sauce
    • stewed tomatoes
    • tomato paste
    • beef broth or stock: I use Better Than Bouillon
    • salt, pepper, garlic powder, thyme, rosemary, bay leaf

    What are Stewed Tomatoes?

    My recipe for beef and tomato stew uses stewed tomatoes. My can of stewed tomatoes has “TOMATOES, TOMATO JUICE, DRIED VEGETABLES (ONIONS, CELERY, GREEN PEPPER), SUGAR, SALT, CITRIC ACID, CALCIUM CHLORIDE, SPICE” listed in the ingredients. Stewed tomatoes are cooked (or stewed) with other vegetables before canning and contain non-uniformed shaped sections of tomatoes (compared to diced tomatoes, diced uniformly).

    Like I mentioned above, stewed tomatoes usually contain some bell peppers, onions, celery, and/or garlic. They have been stewed to enhance the flavours. There’s also some sugar in there so it’s on the sweeter side. So using stewed tomatoes, there is an extra layer of flavour to it. While you can substitute for diced tomatoes, the overall flavour of the beef and tomato stew may not taste exactly the same.

    How To Make Beef and Tomato Stew in the Pressure Cooker

    On sauté mode, add olive oil into the Instant Pot and brown your beef, adding some salt and pepper to the meat in this process. Because we are using 1 pound of beef, I suggest browning the meat in batches so we don’t overcrowd the pot. When done, use a bit of beef stock to deglaze the pot if needed.

    beef and tomato stew | brown the stew beef inside the instant pot

    Next, add in the rest of the ingredients, stir, put on the lid, set the valve to sealing, and set to manual for 35 minutes. It will take up to 30 minutes to come up to pressure.

    How To Make Beef and Tomato Stew in the Pressure Cooker How To Make Beef and Tomato Stew in the Instant Pot

    Once done, either let it natural pressure release or quick release after 10-15 minutes. 

    Remove the bay leaf and serve.

    Store any leftovers in an airtight container or portion it out as your meal prep.

    How To Make Beef and Tomato Soup in the Slow Cooker

    Brown the beef with olive oil on the stovetop before adding the beef and the rest of the ingredients into the slow cooker. 

    Cook on low for 7-8 hours.

    Remove the bay leaf and serve.

    How To Make Beef and Tomato Soup on the Stove Top

    In a dutch oven, add the olive oil and brown the beef with some salt and pepper.

    Next, add the rest of the ingredients, stir, bring to a boil, place the lid on top, and let the soup simmer for 2-3 hours or once the beef has tenderized to your liking.

    Remove the bay leaf and serve.

    How To Make Beef and Tomato Soup on the Stove Top

    Tips and Notes on Making Beef and Tomato Stew

    While you could skip browning the meat, browning the meat first caramelizes the surface of the meat and will add an extra rich flavour to the stew.

    How To Store Leftover Soup

    I store all leftovers in an airtight container. As I like to meal prep this beef and tomato stew so I can bring it to work with me, I like to use these containers.

    Can You Freeze Beef and Tomato Soup

    I’d personally avoid the freezing this beef and tomato stew due to the potatoes. Potatoes on their own don’t freeze too well. However, if you use a waxy potato such as red potato, you may have luck with freezing! Alternative, if you really would like to freeze this specific beef and tomato stew, you can remove the potatoes before freezing!

    Other Ingredients You Can Add To Beef and Tomato Stew

    • peas (fresh or frozen): I love adding peas to this soup! Plus it adds a pop of colour.
    • corn (fresh or frozen)
    • green beans
    • celery
    • baby bok choy: add this at the end. Bring the soup up to a boil and add it in.
    • Taiwanese noodles: I find the beef and tomato soup’s flavour to be similar to Taiwanese beef noodles so noodles would go well with this!

    This classic hearty Beef and Tomato Soup warms you up inside out. A childhood favourite, this beef and tomato stew can be made with the Instant Pot, slow cooker, or on the stove top!

    This classic hearty Beef and Tomato Soup warms you up inside out. A childhood favourite, this beef and tomato stew can be made with the Instant Pot or on the stove top!

    Beef and Tomato Soup

    This classic hearty Beef and Tomato Soup warms you up inside out. A childhood favourite, this beef and tomato stew can be made with the Instant Pot, slow cooker, or on the stove top!
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    Print Rate
    Prep Time: 10 mins
    Cook Time: 35 mins
    Pressure Up + Natural Pressure Release: 1 hr
    Total Time: 1 hr 45 mins
    Servings: 6

    Ingredients

    • 1 tbsp olive oil
    • 1 lb stew beef
    • 1 tsp salt and pepper
    • 1 onion, sliced
    • 2 carrots, diced
    • 1 lb baby potatoes, halved
    • 1 tsp Worcestershire sauce
    • 796 ml stewed tomatoes
    • 2 tbsp tomato paste
    • 3 cups beef stock
    • 1 tbsp garlic powder
    • 1 tbsp dried thyme
    • 1 tbsp dried basil
    • 1 bay leaf

    Instructions

    Instant Pot Instructions

    • On sauté mode, add olive oil into the Instant Pot and brown your beef, adding some salt and pepper to the meat in this process. Do not overcrowd the pot. When done, use a bit of beef stock to deglaze the pot if needed.
    • Next, add in the rest of the ingredients, stir, put on the lid, set the valve to sealing, and set to manual for 35 minutes. It will take up to 30 minutes to come up to pressure.
    • Once done, either let it natural pressure release or quick release after 10-15 minutes.
    • Remove the bay leaf and serve.

    Slow Cooker Instructions

    • Brown the beef with olive oil on the stovetop before adding the beef and the rest of the ingredients into the slow cooker.
    • Cook on low for 7-8 hours.
    • Remove the bay leaf and serve.

    Stove Top Instructions

    • In a dutch oven, add the olive oil and brown the beef with some salt and pepper.
    • Next, add the rest of the ingredients, stir, bring to a boil, place the lid on top, and let the soup simmer for 2-3 hours or once the beef has tenderized to your liking.
    • Remove the bay leaf and serve.

    Notes

    While you could skip browning the meat, browning the meat first caramelizes the surface of the meat and will add an extra rich flavour to the stew.
    Tried this recipe?Did you make this recipe? I'm always so happy to hear about it! I'd love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I'd really appreciate a comment with a 5 star rating! ♥

    Nutrition Per Serving

    Serving: 6servings | Calories: 263kcal | Carbohydrates: 29g | Protein: 23g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 47mg | Sodium: 1033mg | Potassium: 1255mg | Fiber: 5g | Sugar: 8g | Vitamin A: 3724IU | Vitamin C: 29mg | Calcium: 107mg | Iron: 6mg
    Authour: Carmy
    Course: Main Course
    Cuisine: Canadian

    MORE INSTANT POT RECIPES TO TRY!

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    Carmy is a healthy-ish living blogger based in Toronto. Here you can find healthy-ish meal prep recipes, Instant Pot recipes, and lightened up family favourites! Follow along as she shares what she learns along the way!

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