Ground Beef Tomato Stew Calories

Ground beef tomato stew goes well with rice, crusty bread, or mashed potatoes, which soak up its tomato sauce. For a lighter plate, add a green salad or steamed vegetables.

Yes, ground beef tomato stew freezes well. Let it cool, portion it into airtight freezer-safe containers, and thaw it in the refrigerator before reheating until steaming hot. The texture of the tomatoes may soften slightly after freezing.

Ground beef tomato stew can turn watery when the tomatoes release more liquid than the pan can evaporate. Simmer it uncovered until the excess moisture cooks off, or drain very watery canned tomatoes before adding them.

Regular ground beef gives ground beef tomato stew a richer flavor, while lean beef makes it less oily. If you use regular beef, spoon off excess fat after browning so the finished stew does not feel greasy.

Yes, canned tomatoes work well in ground beef tomato stew, especially when fresh tomatoes are out of season. Add them with their juices, then simmer uncovered if the sauce needs to reduce.

No, ground beef tomato stew does not require tomato paste if the tomatoes are flavorful and the sauce is reduced. A spoonful can deepen the tomato flavor and color; cook it briefly with the browned beef before adding the tomatoes.

Ground beef tomato stew pairs well with black pepper, oregano, thyme, paprika, and garlic. Add chili flakes if you want heat, and use herbs sparingly at first so they do not overpower the tomato and beef.

Yes, you can cook ground beef tomato stew in a slow cooker, but brown the beef first for better flavor and drain excess fat. Use less added liquid than for a stovetop version because slow cookers allow little evaporation.

Ground beef tomato stew keeps for about 3–4 days in the refrigerator when stored promptly in a covered container. Reheat only the portion you need until steaming hot, rather than repeatedly warming the whole batch.