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–+ servings

Tomato Soup Beef Stew Recipe

Warm up with this classic beef and tomato soup, a hearty childhood favorite made easy in your Instant Pot, slow cooker, or on the stovetop.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 1 hour 45 minutes
Servings: 1
Course: Main Course
Cuisine: Canadian
Calories: 263
Ingredients Method Nutrition Notes

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

Method
 

Instant Pot Instructions
  1. Set the Instant Pot to sauté mode, add olive oil, and brown the beef while seasoning it with salt and pepper. Avoid overcrowding the pot. Once browned, deglaze with a small amount of beef stock if necessary.
  2. Add the remaining ingredients, stir, cover, seal the valve, and set to manual for 35 minutes. Allow up to 30 minutes for the pot to reach pressure.
  3. Allow the pressure to release naturally, or perform a quick release after 10 to 15 minutes.
  4. Discard the bay leaf and serve.
Slow Cooker Instructions
  1. Brown the beef in olive oil on the stovetop, then transfer it and the remaining ingredients to the slow cooker.
  2. Simmer on low heat for 7 to 8 hours.
  3. Discard the bay leaf before serving.
Stove Top Instructions
  1. Heat olive oil in a dutch oven and brown the beef, seasoning with salt and pepper.
  2. Add the remaining ingredients, stir, bring to a boil, cover, and simmer for 2–3 hours or until the beef is tender.
  3. Discard the bay leaf and serve.

Nutrition

Calories: 263kcalCarbohydrates: 29gProtein: 23gFat: 7gSaturated Fat: 2gCholesterol: 47mgSodium: 1033mgFiber: 5gSugar: 8g

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.