12 Spicy Alitas Tomato Beef Stew Recipes

Craving something that warms you up from the inside out? Our collection of 12 Spicy Alitas Tomato Beef Stew Recipes is here to spice up your dinner routine. Perfect for those chilly evenings or when you’re in the mood for a hearty, flavorful dish. Each recipe promises a delicious twist on the classic beef stew, ensuring there’s something for every palate. Dive in and discover your next favorite meal!

Spicy Alitas Tomato Beef Stew with Bell Peppers

For those seeking a hearty and flavorful dish that combines the richness of beef with the vibrant kick of spices and the sweetness of bell peppers, this recipe is a must-try. Follow these steps carefully to create a stew that’s both comforting and exciting to the palate.

Ingredients

• 1.5 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp smoked paprika
• 1 tsp cayenne pepper
• 1 can (14.5 oz) crushed tomatoes
• 2 cups beef stock
• 2 red bell peppers, diced
• 1 tbsp apple cider vinegar
• Salt, to season

Instructions

1. Heat the clarified butter in a large Dutch oven over medium-high heat until shimmering.
2. Add the beef cubes in a single layer, searing until deeply browned on all sides, about 3 minutes per side. Work in batches if necessary to avoid overcrowding.
3. Reduce the heat to medium and add the diced onion, cooking until translucent, about 5 minutes.
4. Stir in the minced garlic, smoked paprika, and cayenne pepper, cooking until fragrant, about 1 minute.
5. Pour in the crushed tomatoes and beef stock, scraping the bottom of the pot to release any browned bits.
6. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 1.5 hours, stirring occasionally.
7. Add the diced red bell peppers and apple cider vinegar, continuing to simmer uncovered for an additional 30 minutes, or until the beef is tender and the stew has thickened.
8. Season with salt as needed before serving.

Velvety in texture with a perfect balance of heat and sweetness, this stew pairs wonderfully with crusty bread or over a bed of creamy polenta for a comforting meal.

Hearty Alitas Tomato Beef Stew with Potatoes

Just imagine coming home to the comforting aroma of a simmering stew, rich with the tangy sweetness of tomatoes and the hearty depth of beef. This Hearty Alitas Tomato Beef Stew with Potatoes is a perfect blend of flavors and textures, designed to warm you from the inside out.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 2 cups crushed tomatoes
• 4 cups beef stock
• 1 lb baby potatoes, halved
• 2 tbsp tomato paste
• 1 tsp smoked paprika
• 1 tsp dried thyme
• Salt and freshly ground black pepper, to taste

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add the beef cubes in a single layer, working in batches if necessary, and sear until deeply browned on all sides, about 3-4 minutes per side. Tip: Do not overcrowd the pot to ensure proper browning.
3. Remove the beef and set aside. In the same pot, add the onion and garlic, sautéing until translucent, about 5 minutes.
4. Stir in the tomato paste, smoked paprika, and thyme, cooking for 1 minute until fragrant.
5. Return the beef to the pot along with any accumulated juices. Add the crushed tomatoes and beef stock, bringing to a gentle boil.
6. Reduce heat to low, cover, and simmer for 1.5 hours, stirring occasionally. Tip: The low and slow cooking process tenderizes the beef and melds the flavors.
7. Add the potatoes, cover, and continue to simmer until the potatoes are tender, about 30 minutes. Tip: Test the potatoes with a fork for doneness.
8. Season with salt and pepper to taste, then serve hot.

Gloriously rich and satisfying, this stew boasts tender beef and creamy potatoes in a robust tomato broth. For an extra touch of elegance, garnish with fresh parsley or a dollop of sour cream.

Slow Cooker Alitas Tomato Beef Stew

Ready to transform your slow cooker into a vessel of deep, savory flavors? This Slow Cooker Alitas Tomato Beef Stew is a hearty, comforting dish that melds tender beef with rich tomato and aromatic spices, perfect for a cozy dinner.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 1 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 2 cups crushed tomatoes
• 1 cup beef stock
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1 tsp dried oregano
• Salt, to season
• Freshly ground black pepper, to season

Instructions

1. Heat the clarified butter in a large skillet over medium-high heat until shimmering.
2. Add the beef cubes in a single layer, working in batches if necessary, and sear until deeply browned on all sides, about 3-4 minutes per side. Transfer to the slow cooker.
3. In the same skillet, reduce the heat to medium and add the diced onion. Cook, stirring occasionally, until translucent, about 5 minutes.
4. Add the minced garlic and cook for an additional 30 seconds, until fragrant.
5. Transfer the onion and garlic mixture to the slow cooker over the beef.
6. Pour in the crushed tomatoes and beef stock, then add the smoked paprika, ground cumin, and dried oregano. Season with salt and freshly ground black pepper.
7. Stir gently to combine all ingredients. Cover and cook on low for 8 hours or on high for 4 hours, until the beef is fork-tender.
8. Once cooked, taste and adjust seasoning if necessary. For a thicker stew, remove the lid and cook on high for an additional 30 minutes.

Outstanding in its simplicity, this stew boasts a melt-in-your-mouth texture with layers of smoky, tangy flavors. Serve it over a bed of creamy polenta or with crusty bread to soak up every last drop of the rich sauce.

Alitas Tomato Beef Stew with Mushrooms

Creating a comforting bowl of Alitas Tomato Beef Stew with Mushrooms is simpler than you might think, especially when you follow these detailed steps. Let’s dive into the process together, ensuring every layer of flavor is perfectly developed.

Ingredients

• 1.5 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 cup dry red wine
• 2 cups beef stock, homemade preferred
• 1 can (14.5 oz) crushed tomatoes
• 1 lb cremini mushrooms, quartered
• 2 tbsp tomato paste
• 1 tsp smoked paprika
• 1 tsp dried thyme
• Salt, to season

Instructions

1. Preheat a heavy-bottomed pot over medium-high heat. Add clarified butter, allowing it to melt and coat the bottom evenly.
2. Season beef cubes generously with salt. Sear in the pot until deeply browned on all sides, about 3-4 minutes per side. Work in batches to avoid overcrowding.
3. Reduce heat to medium. Add diced onion and minced garlic, sautéing until translucent, about 5 minutes, scraping up any browned bits from the bottom of the pot.
4. Deglaze with red wine, stirring constantly until the liquid is reduced by half, approximately 5 minutes.
5. Stir in beef stock, crushed tomatoes, tomato paste, smoked paprika, and dried thyme. Return the seared beef to the pot.
6. Bring the mixture to a simmer, then lower the heat to maintain a gentle bubble. Cover and cook for 1.5 hours, stirring occasionally.
7. Add quartered cremini mushrooms to the stew. Continue to simmer, uncovered, for an additional 30 minutes, or until the beef is fork-tender and the mushrooms are cooked through.
8. Adjust seasoning with salt if necessary before serving.

Mouthwatering and rich, this stew boasts tender beef and earthy mushrooms in a velvety tomato-based sauce. Serve it over a bed of creamy polenta or with crusty bread to soak up every last drop of its deep, savory flavors.

Alitas Tomato Beef Stew with Carrots and Celery

Venturing into the realm of hearty stews, this recipe combines the robustness of beef with the tangy sweetness of tomatoes, complemented by the earthy tones of carrots and celery. Perfect for a cozy dinner, it’s a dish that promises warmth and satisfaction with every spoonful.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 1 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 2 cups crushed tomatoes
• 2 cups beef stock
• 2 large carrots, peeled and cut into 1/2-inch rounds
• 2 celery stalks, cut into 1/2-inch pieces
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 bay leaf
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat a large Dutch oven over medium-high heat. Add the clarified butter, allowing it to melt and coat the bottom evenly.
2. Season the beef cubes generously with salt and pepper. Sear in the Dutch oven until browned on all sides, about 3-4 minutes per side. Remove and set aside.
3. In the same pot, add the diced onion and minced garlic. Sauté until translucent, about 2 minutes, scraping up any browned bits from the bottom.
4. Stir in the tomato paste and cook for 1 minute to deepen the flavor.
5. Return the beef to the pot. Add the crushed tomatoes, beef stock, carrots, celery, thyme, and bay leaf. Bring to a simmer.
6. Cover and reduce heat to low. Simmer gently for 2 hours, or until the beef is fork-tender.
7. Remove the bay leaf. Adjust seasoning with salt and pepper if necessary.

Now, the stew boasts a rich, velvety texture with layers of flavor from the tender beef and softened vegetables. Serve it over a bed of creamy mashed potatoes or with a slice of crusty bread to soak up the delicious sauce.

Alitas Tomato Beef Stew with Red Wine

Every home cook needs a hearty, comforting stew in their repertoire, and this Alitas Tomato Beef Stew with Red Wine is a perfect choice. It combines tender beef, rich tomatoes, and a deep red wine flavor for a dish that’s both satisfying and sophisticated.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 2 cups dry red wine
• 3 cups crushed tomatoes
• 1 cup beef stock
• 2 sprigs fresh thyme
• 1 bay leaf
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat a large Dutch oven over medium-high heat. Add the clarified butter, allowing it to melt and coat the bottom evenly.
2. Season the beef cubes generously with salt and pepper. Sear in the Dutch oven until deeply browned on all sides, about 3-4 minutes per side. Work in batches to avoid overcrowding.
3. Remove the beef and set aside. In the same pot, add the diced onion, cooking until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Deglaze the pot with the red wine, scraping up any browned bits from the bottom. Allow the wine to reduce by half, about 5 minutes.
5. Return the beef to the pot. Add the crushed tomatoes, beef stock, thyme, and bay leaf. Stir to combine.
6. Bring the stew to a simmer, then reduce the heat to low. Cover and cook for 2 hours, stirring occasionally, until the beef is fork-tender.
7. Remove the thyme sprigs and bay leaf. Adjust seasoning with salt and pepper if needed.

The stew should have a rich, velvety texture with the beef meltingly tender. The red wine adds a depth of flavor that pairs beautifully with the acidity of the tomatoes. Serve over creamy polenta or with crusty bread to soak up the delicious sauce.

Alitas Tomato Beef Stew with Garlic and Herbs

Alitas Tomato Beef Stew with Garlic and Herbs is a hearty, flavorful dish that combines tender beef with a rich tomato base, aromatic garlic, and a blend of herbs for a comforting meal. Perfect for beginners, this recipe guides you through each step to ensure a delicious result.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp extra virgin olive oil
• 1 large yellow onion, finely diced
• 4 garlic cloves, minced
• 2 cups crushed tomatoes
• 1 cup beef stock
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme, finely chopped
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Add the beef cubes in a single layer, working in batches if necessary, and sear until deeply browned on all sides, about 4 minutes per batch. Transfer to a plate.
3. Reduce the heat to medium and add the diced onion to the pot. Cook, stirring occasionally, until translucent, about 5 minutes.
4. Add the minced garlic and cook until fragrant, about 30 seconds, stirring constantly to prevent burning.
5. Return the seared beef to the pot along with any accumulated juices. Stir in the crushed tomatoes, beef stock, rosemary, thyme, salt, and pepper.
6. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook until the beef is fork-tender, about 2 hours, stirring occasionally.
7. Tip: For a thicker stew, remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate.
8. Tip: Taste and adjust seasoning with additional salt and pepper if needed before serving.
9. Tip: Let the stew rest for 10 minutes off the heat before serving to allow the flavors to meld further.

Beefy and rich, this stew boasts a velvety texture with chunks of meat that fall apart at the touch of a fork. Serve it over a bed of creamy polenta or with crusty bread to soak up the savory sauce.

Alitas Tomato Beef Stew with Corn and Beans

Preparing a comforting bowl of Alitas Tomato Beef Stew with Corn and Beans is simpler than you might think, especially when you follow these detailed steps. Perfect for a cozy dinner, this stew combines rich flavors and textures that are sure to satisfy.

Ingredients

• 1.5 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 2 cups canned crushed tomatoes
• 1 cup beef stock
• 1 cup corn kernels
• 1 cup canned black beans, rinsed and drained
• 1 tsp smoked paprika
• 1 tsp ground cumin
• Salt, to season

Instructions

1. Heat the clarified butter in a large Dutch oven over medium-high heat until shimmering.
2. Add the beef cubes in a single layer, searing until deeply browned on all sides, about 3-4 minutes per side. Work in batches if necessary to avoid overcrowding.
3. Reduce the heat to medium and add the diced onion, cooking until translucent, about 5 minutes.
4. Stir in the minced garlic, smoked paprika, and ground cumin, cooking until fragrant, about 1 minute.
5. Pour in the crushed tomatoes and beef stock, scraping the bottom of the pot to release any browned bits.
6. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 1.5 hours, or until the beef is tender.
7. Add the corn kernels and black beans, simmering uncovered for an additional 15 minutes to heat through.
8. Season the stew with salt to your preference, then remove from heat.

Zesty and hearty, this stew boasts a melt-in-your-mouth texture with the beef, complemented by the sweetness of corn and the earthiness of beans. Serve it over a bed of creamy polenta or with crusty bread to soak up the rich tomato sauce.

Alitas Tomato Beef Stew with Sweet Potatoes

When the craving for a hearty, comforting stew hits, nothing satisfies quite like a rich tomato beef stew with the subtle sweetness of potatoes. This dish combines tender beef, vibrant tomatoes, and sweet potatoes in a harmonious blend that’s both nourishing and deeply flavorful.

Ingredients

• 1.5 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 2 cups beef stock, preferably homemade
• 1 cup crushed tomatoes
• 2 medium sweet potatoes, peeled and cubed into 1-inch pieces
• 1 tbsp fresh thyme leaves
• 1 tsp smoked paprika
• Salt, to season

Instructions

1. Preheat a large Dutch oven over medium-high heat. Add clarified butter, allowing it to melt and coat the bottom evenly.
2. Season beef cubes generously with salt. Sear in the Dutch oven until all sides are deeply browned, about 3-4 minutes per side. Remove and set aside.
3. In the same pot, add diced onion. Cook until translucent, about 5 minutes, scraping up any browned bits from the beef.
4. Add minced garlic, cooking for 1 minute until fragrant. Tip: Ensure the garlic doesn’t burn to avoid bitterness.
5. Return the beef to the pot. Pour in beef stock and crushed tomatoes, stirring to combine. Bring to a simmer.
6. Stir in sweet potatoes, thyme leaves, and smoked paprika. Reduce heat to low, cover, and simmer for 1.5 hours, or until beef is fork-tender. Tip: Stir occasionally to prevent sticking.
7. After 1.5 hours, check seasoning and adjust with salt if necessary. Simmer uncovered for an additional 10 minutes to slightly thicken the stew. Tip: The stew is ready when the sweet potatoes are soft but not mushy.

Rich in flavor and texture, this stew boasts tender beef that melts in your mouth, complemented by the creamy sweetness of potatoes. Serve it over a bed of creamy polenta or with crusty bread to soak up every last drop of the savory sauce.

Alitas Tomato Beef Stew with Green Beans

Venturing into the heart of comfort food, this dish combines the robustness of beef with the freshness of green beans, all simmered in a rich tomato base. Perfect for those seeking a hearty meal that doesn’t skimp on flavor or nutrition.

Ingredients

• 1.5 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 2 cups beef stock
• 1 can (14.5 oz) crushed tomatoes
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 lb green beans, trimmed and halved
• Salt and freshly ground black pepper, to season

Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Season beef cubes with salt and pepper, then sear in batches until browned on all sides, about 3 minutes per batch. Transfer to a plate.
3. In the same pot, sauté onion until translucent, about 5 minutes. Add garlic and cook for 1 minute until fragrant.
4. Stir in tomato paste, smoked paprika, and thyme, cooking for 1 minute to bloom the spices.
5. Return beef to the pot, add crushed tomatoes and beef stock, bringing to a simmer. Cover and cook on low heat for 1.5 hours, until beef is tender.
6. Add green beans, simmer uncovered for an additional 15 minutes, until beans are tender but still vibrant.
7. Adjust seasoning with salt and pepper before serving.

Finished with a sprinkle of fresh herbs, this stew offers a delightful contrast between the tender beef and crisp green beans. Serve over a bed of creamy polenta for an extra comforting meal.

Alitas Tomato Beef Stew with Barley

Zesty and hearty, this Alitas Tomato Beef Stew with Barley is a comforting dish that combines tender beef with the earthy goodness of barley, all simmered in a rich tomato sauce. Perfect for a cozy dinner, this stew is both nourishing and satisfying, with flavors that deepen as it cooks.

Ingredients

• 1.5 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 1 cup dry red wine
• 4 cups beef stock, homemade preferred
• 1 cup pearled barley, rinsed
• 1 can (14.5 oz) diced tomatoes, with juice
• 2 sprigs fresh thyme
• 1 bay leaf
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat a large Dutch oven over medium-high heat. Add the olive oil and heat until shimmering.
2. Season the beef cubes generously with salt and pepper. Add to the Dutch oven in a single layer, working in batches if necessary to avoid overcrowding. Sear until deeply browned on all sides, about 4 minutes per batch. Transfer to a plate.
3. In the same pot, add the diced onion. Cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic and cook for 1 minute more, until fragrant.
4. Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly.
5. Deglaze the pot with the red wine, scraping up any browned bits from the bottom. Simmer until the wine is reduced by half, about 5 minutes.
6. Return the beef to the pot. Add the beef stock, diced tomatoes with their juice, barley, thyme, and bay leaf. Bring to a boil, then reduce heat to low. Cover and simmer gently for 1 hour and 30 minutes, or until the beef and barley are tender.
7. Remove the thyme sprigs and bay leaf. Season the stew with additional salt and pepper if needed.

Every bite of this stew offers a delightful contrast between the tender beef and the chewy barley, all enveloped in a robust tomato sauce. Serve it with a crusty bread to soak up the delicious broth, or over a bed of creamy mashed potatoes for an extra comforting meal.

Alitas Tomato Beef Stew with Peas and Carrots

Mastering the art of a hearty stew begins with understanding the balance of flavors and textures. This recipe for Alitas Tomato Beef Stew with Peas and Carrots is a perfect example, combining tender beef, sweet vegetables, and a rich tomato base for a comforting meal.

Ingredients

• 1.5 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 2 cups beef stock, preferably homemade
• 1 cup crushed tomatoes
• 1 cup carrots, peeled and diced
• 1 cup green peas, fresh or frozen
• 1 tsp smoked paprika
• 1 tsp dried thyme
• Salt, to season

Instructions

1. Heat the clarified butter in a large Dutch oven over medium-high heat until shimmering.
2. Add the beef cubes in a single layer, searing until deeply browned on all sides, about 3-4 minutes per side. Work in batches if necessary to avoid overcrowding.
3. Reduce the heat to medium and add the diced onion, cooking until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
4. Pour in the beef stock and crushed tomatoes, scraping the bottom of the pot to release any browned bits. This adds depth to the stew’s flavor.
5. Stir in the smoked paprika and dried thyme, then return the seared beef to the pot. Bring the mixture to a simmer.
6. Cover and reduce the heat to low, allowing the stew to cook gently for 1.5 hours, or until the beef is fork-tender.
7. Add the diced carrots and green peas to the stew, cooking uncovered for an additional 20 minutes, or until the vegetables are tender.
8. Season the stew with salt to taste, then remove from heat.

Serve this stew with a slice of crusty bread to soak up the rich tomato broth. The beef should be melt-in-your-mouth tender, while the peas and carrots add a sweet contrast to the smoky, savory flavors. For an extra touch, garnish with fresh thyme leaves before serving.

Conclusion

Hearty and full of flavor, our roundup of 12 Spicy Alitas Tomato Beef Stew recipes offers something for every taste. Whether you’re craving something bold or subtly spiced, these dishes promise to warm your soul. We’d love to hear which recipe becomes your favorite—don’t forget to leave a comment and share this delicious inspiration on Pinterest for fellow home cooks to enjoy!