230 tomato stew recipes

Pressure cooker beef stew with chuck, carrots, celery, peas, and leeks in a tomato-Worcestershire broth. Fork-tender beef stew in under 45 minutes total.

Crab, fish and clams are simmered in a deliciously seasoned tomato sauce. Enjoy this flavorful seafood stew with a few slices of crusty bread.

Old-fashioned beet and tomato casserole layered with grated cheese and toasted bread crumbs. Earthy beets meet tangy stewed tomatoes in a simple, bubbly bake.

Moroccan-spiced beef brisket braised with turmeric, ginger, tomatoes, and briny green olives. Seared, slow-braised, chilled to defat, then reheated for fork-tender slices.

Easy ratatouille roasts eggplant, zucchini, summer squash, peppers, red onion, and Roma tomatoes in one pan with a Dijon-balsamic-garlic marinade. The shortcut version of the classic Provencal vegetable stew.

Hearty Italian bean soup with white kidney beans, ham, zucchini, spinach, and stewed tomatoes in chicken broth. Mashed beans thicken the broth for a creamy, rustic texture.

Veal braised with onions and cucumber, topped with crumbled sheep cheese, fresh dill, and tomato. Balkan-style stew served with warm flatbread.

Pinto beans simmer with quinoa and butternut squash in this hearty vegetarian stew where Spanish paprika and tomatoes build a robust base that's pure cold-weather comfort in a bowl.

Vegetable burger soup with ground beef, stewed tomatoes, tomato sauce, and frozen mixed vegetables. A quick, hearty weeknight soup using pantry staples in under 45 minutes.

A homestyle green chile stew with fire-roasted green chiles, tender beef, stewed tomatoes, and cumin simmered in beef gravy. The kind of recipe that gets passed down through generations.

Pressure-cooker braised beef chuck with red wine, tomatoes, mushrooms, green olives, and a pinch of saffron. Sunday-style stew in 35 minutes instead of 3 hours.

Crab gumbo simmered with okra, tomatoes, and Cajun seasonings served over rice. A rich, tomato-based Louisiana-style seafood stew loaded with sweet crab meat.

A rich Ethiopian chicken stew with three pounds of onions, butter, berbere spice, tomato paste, and scored hard-boiled eggs simmered until the oil rises to the top. Serve with injera for a feast.

Ground beef chili with kidney beans, crushed Roma tomatoes, Mexican stewed tomatoes, and vegetable juice. A straightforward, simmered-from-scratch weeknight chili.

Braised baby goat with ground saffron-almond paste, pancetta, tomatoes, and potatoes. A one-pot Mediterranean stew with deep, complex flavor built from that almond-saffron base.

Southern-style okra stewed with Rotel tomatoes and green chilies, bacon drippings, bell pepper, celery, and chili powder. A smoky, spicy side dish that freezes well.