10 Classic Ground Beef Stew Recipes Built Around Diced Tomatoes

Ground beef stew makes a reliable dinner when you want something filling without much fuss. Diced tomatoes give the broth a solid base and work with whatever spices or vegetables you already have. This list shares ten different versions that all start with those two ingredients. Some cook on the stove while others use a slow cooker, and the flavors range from mild to a bit spicy. Each recipe includes full steps so you can choose one that matches your time and pantry.

Helpful Tips Before You Start

These tips will help you get good flavor and texture from the ground beef and diced tomatoes in the recipes that follow.

Brown the beef well

Cook the ground beef in batches over medium high heat. This step builds flavor before the tomatoes go in.

Drain the fat

After browning, drain off most of the excess fat. Too much fat can make the stew greasy once the diced tomatoes are added.

Use the tomato juice

Pour in the liquid from the can along with the diced tomatoes. It adds body and keeps the stew from drying out during simmering.

Simmer low and slow

Keep the heat low once everything is combined. This lets the tomatoes break down and the beef absorb their flavor.

Taste and adjust salt at the end

Diced tomatoes can vary in salt content. Check the seasoning after the stew has cooked for at least 30 minutes.

Classic Hearty Beef Stew with Potatoes and Carrots

This stew brings together ground beef, potatoes, and carrots in a tomato-based broth that feels both filling and familiar. It makes a solid choice for cold evenings when you want something that simmers mostly on its own.

The result is a thick, savory dish with soft vegetables and well-seasoned meat. It works especially well as a weeknight dinner or a dish you can portion for lunches.

Classic Hearty Beef Stew with Potatoes and Carrots

Print Recipe Pin Recipe

Course Main Course

Cuisine American

Servings 4 people

Equipment

• Large pot
• Wooden spoon
• Cutting board

Ingredients

  

• 1 pound ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 carrots, sliced into rounds
• 2 medium potatoes, cut into 1-inch cubes
• 1 can (14.5 oz) diced tomatoes
• 2 cups beef broth
• 1 teaspoon dried thyme
• 1 tablespoon Worcestershire sauce
• 2 tablespoons olive oil
• Salt and black pepper to taste

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
• Add the onion and garlic to the pot. Stir and cook for 3 minutes until the onion softens.
• Stir in the carrots and potatoes. Cook for 2 minutes to coat them with the meat juices.
• Pour in the diced tomatoes with their juice, beef broth, thyme, and Worcestershire sauce. Season with salt and pepper.
• Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25 minutes, stirring once or twice, until the potatoes and carrots are tender.

Notes

Let the stew rest for 5 minutes before serving so the broth thickens slightly. If you prefer a thicker consistency, mash a few potato pieces against the side of the pot near the end of cooking. Leftovers store well in the fridge for up to 3 days and reheat easily on the stove with a splash of broth.

Course: Main Course
Cuisine: American
Equipment: Large pot, Wooden spoon, Cutting board

Italian Herb Beef Stew with Red Wine and White Beans

This stew brings together ground beef and Italian herbs in a tomato-based broth that feels both familiar and a bit special. The red wine adds depth while white beans give it extra body, turning a simple pot of stew into a satisfying meal for cool nights or casual gatherings.

It works well when you want something warming that still tastes fresh. The diced tomatoes keep the sauce bright, and the herbs create an aroma that fills the kitchen as it simmers.

Italian Herb Beef Stew with Red Wine and White Beans

Print Recipe Pin Recipe

Course Soup

Cuisine Italian

Servings 4 people

Equipment

• Large pot
• Wooden spoon
• Can opener

Ingredients

  

• 1 pound ground beef
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 (14.5-ounce) can diced tomatoes
• 1/2 cup dry red wine
• 2 cups beef broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried rosemary
• 1 (15-ounce) can white beans, drained and rinsed
• Salt and black pepper, to taste

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
• Stir in the chopped onion and minced garlic. Cook for 3 to 4 minutes until the onion softens.
• Pour in the red wine and let it simmer for 2 minutes, scraping the bottom of the pot to loosen any browned bits.
• Add the diced tomatoes, beef broth, oregano, basil, and rosemary. Stir well and bring the mixture to a gentle boil.
• Reduce the heat to low, cover the pot, and simmer for 20 minutes to blend the flavors.
• Stir in the white beans and cook uncovered for 5 more minutes until heated through. Season with salt and black pepper before serving.

Notes

Simmer the stew a little longer if you prefer a thicker broth, or add a splash more broth if it reduces too much. Leftovers taste even better the next day after the herbs have settled. Reheat gently on the stove with a little extra broth to loosen the texture.

Course: Soup
Cuisine: Italian
Equipment: Large pot, Wooden spoon, Can opener

Smoky Texas Chili-Style Beef Stew with Kidney Beans

This stew brings bold Texas flavors to a simple weeknight meal. The combination of ground beef, kidney beans, and diced tomatoes creates a thick, satisfying bowl with a steady smoky kick from chili powder and smoked paprika. It works well for family dinners or game day gatherings when you want something filling without much fuss.

The texture stays hearty thanks to the beans and beef, while the tomatoes keep the base bright and balanced. Serve it with cornbread or rice to soak up the broth.

Smoky Texas Chili-Style Beef Stew with Kidney Beans

Print Recipe Pin Recipe

Course Soup

Cuisine American

Servings 4 people

Equipment

• Large pot
• Wooden spoon
• Can opener

Ingredients

  

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 tablespoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 can (14.5 oz) diced tomatoes
• 1 cup beef broth
• 1 can (15 oz) kidney beans, drained and rinsed
• Salt and black pepper to taste

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
• Add the diced onion and minced garlic to the pot. Cook for 3 to 4 minutes until the onion softens.
• Stir in the chili powder, smoked paprika, and ground cumin. Cook for 1 minute to toast the spices.
• Pour in the diced tomatoes and beef broth. Stir everything together and bring the mixture to a simmer.
• Add the drained kidney beans. Season with salt and black pepper to taste. Simmer uncovered for 20 minutes, stirring occasionally, until the stew thickens slightly.

Notes

For a deeper smoky taste, add an extra half teaspoon of smoked paprika during the last five minutes of simmering. Leftovers thicken more in the fridge, so stir in a splash of broth when reheating. This version holds well for two days and freezes nicely in single portions.

Course: Soup
Cuisine: American
Equipment: Large pot, Wooden spoon, Can opener

Hungarian Paprika Beef Stew with Bell Peppers

This ground beef stew brings warm paprika flavor and tender bell peppers together in one pot. It works well on busy weeknights when you want a filling meal without long prep. The diced tomatoes create a light broth that lets the sweet peppers and smoky paprika stand out.

The texture stays hearty from the ground beef while the peppers keep some bite after simmering. It suits cool evenings and pairs easily with simple sides like bread or rice.

Hungarian Paprika Beef Stew with Bell Peppers

Print Recipe Pin Recipe

Course Main Course

Cuisine Hungarian

Servings 4 people

Equipment

• Large pot
• Wooden spoon
• Measuring cups

Ingredients

  

• 1 pound ground beef
• 2 bell peppers, diced
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 tablespoons Hungarian paprika
• 1 can (14.5 oz) diced tomatoes
• 2 cups beef broth
• 1 tablespoon olive oil
• Salt and black pepper to taste

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain excess fat if needed.
• Add the chopped onion and minced garlic to the pot. Cook for 3 minutes until the onion softens.
• Stir in the diced bell peppers and cook for 2 more minutes.
• Sprinkle the Hungarian paprika over the mixture and stir for 30 seconds to toast the spice.
• Pour in the diced tomatoes with their juice and the beef broth. Add salt and black pepper to taste.
• Bring the stew to a boil, then lower the heat and simmer uncovered for 20 minutes, stirring now and then.
• Taste and adjust seasoning before serving.

Notes

Simmer a few minutes longer if you want the broth slightly thicker. Leftovers reheat well on the stove with a splash of broth to loosen the texture. Use a mix of red and green bell peppers for better color contrast in the finished stew.

Course: Main Course
Cuisine: Hungarian
Equipment: Large pot, Wooden spoon, Measuring cups

Moroccan-Spiced Beef Stew with Chickpeas and Dried Apricots

This stew brings warm spices and a touch of sweetness to classic ground beef. The dried apricots soften during cooking and balance the savory tomatoes and chickpeas. It works well for weeknight dinners or make-ahead lunches when you want something hearty but different from standard beef stews.

The dish has a thick, comforting texture with tender bits of apricot throughout. Cumin and cinnamon give it a gentle Moroccan flavor that pairs nicely with the ground beef base.

Moroccan-Spiced Beef Stew with Chickpeas and Dried Apricots

Print Recipe Pin Recipe

Course Main Course

Cuisine Moroccan

Servings 4 people

Equipment

• Large Pot
• Wooden Spoon
• Can Opener

Ingredients

  

• 1 pound ground beef
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 cup dried apricots, chopped
• 2 cups beef broth
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh cilantro

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
• Add the diced onion and minced garlic to the pot. Cook for 3 to 4 minutes until the onion softens.
• Stir in the cumin, cinnamon, paprika, salt, and black pepper. Cook for 1 minute to toast the spices.
• Pour in the diced tomatoes and beef broth. Bring the mixture to a simmer.
• Add the chickpeas and chopped dried apricots. Stir to combine, then reduce the heat to low.
• Cover and simmer for 20 minutes, stirring once or twice, until the apricots soften and the stew thickens slightly.
• Remove from heat and stir in the chopped cilantro just before serving.

Notes

Chop the apricots into small pieces so they distribute evenly and do not overpower any single bite. If the stew thickens too much on the second day, add a splash of broth when reheating. Serve over couscous or with warm flatbread to soak up the tomato broth.

Course: Main Course
Cuisine: Moroccan
Equipment: Large Pot, Wooden Spoon, Can Opener

Beef and Barley Stew Simmered in Tomato Broth

This stew combines ground beef with tender barley in a broth built from diced tomatoes. The barley gives the dish a pleasant chew while the tomatoes add a bright, savory base that ties everything together. It is a filling option for cool evenings or when you need a meal that reheats well.

Ground beef keeps the prep simple and the cost low. The result is a balanced one-pot meal with vegetables, grain, and protein in every bowl.

Beef and Barley Stew Simmered in Tomato Broth

Print Recipe Pin Recipe

Course Soup

Cuisine American

Servings 4 people

Equipment

• Large pot
• Wooden spoon
• Measuring cups

Ingredients

  

• 1 pound ground beef
• 1 cup pearl barley, rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups beef broth
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 2 bay leaves
• Salt and black pepper to taste

Instructions

 

• Brown the ground beef in a large pot over medium heat, breaking it up with a spoon until no pink remains. Drain excess fat if needed and set the beef aside.
• Add the onion, carrots, and celery to the same pot. Cook for 5 minutes until the vegetables begin to soften.
• Stir in the garlic and tomato paste. Cook for 1 minute until the paste darkens slightly.
• Return the ground beef to the pot. Add the barley, diced tomatoes with their juice, beef broth, thyme, and bay leaves.
• Bring the mixture to a boil, then reduce to a simmer. Cover and cook for 45 minutes, stirring occasionally, until the barley is tender.
• Remove the bay leaves. Taste and adjust salt and pepper as needed before serving.

Notes

If the stew thickens too much after sitting, stir in a splash of broth when reheating. Pearl barley works best here because it holds its shape. Leftovers store well in the refrigerator for up to three days.

Course: Soup
Cuisine: American
Equipment: Large pot, Wooden spoon, Measuring cups

Southwestern Beef Stew with Green Chiles and Corn

This stew combines ground beef with diced tomatoes for a thick, savory base, then adds green chiles for mild heat and corn for a touch of sweetness. It makes a filling meal that feels comforting on cool evenings or when you need a simple one-pot dinner.

The flavors stay balanced with cumin and chili powder rounding out the tomatoes, while the corn keeps each bite interesting. It suits weeknight cooking and works well for feeding a small group without extra sides.

Southwestern Beef Stew with Green Chiles and Corn

Print Recipe Pin Recipe

Course Soup

Cuisine Mexican

Servings 4 people

Equipment

• Large Pot
• Wooden Spoon
• Can Opener

Ingredients

  

• 1 pound ground beef
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (4 oz) diced green chiles
• 1 cup frozen corn
• 2 cups beef broth
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
• Add the chopped onion and minced garlic to the pot. Cook for 3 to 4 minutes until the onion softens.
• Stir in the chili powder, cumin, salt, and black pepper. Cook for 1 minute to toast the spices.
• Pour in the diced tomatoes with their juice, the green chiles, and the beef broth. Bring the mixture to a simmer.
• Reduce the heat to low, cover the pot, and let the stew cook for 20 minutes, stirring once or twice.
• Add the frozen corn and cook for 5 more minutes until the corn is heated through. Serve hot.

Notes

If the stew thickens too much during simmering, add a splash more broth to reach the consistency you prefer. Frozen corn works straight from the bag and keeps its texture better than canned. Leftovers store well in the fridge for up to three days and reheat easily on the stove with a little extra broth.

Course: Soup
Cuisine: Mexican
Equipment: Large Pot, Wooden Spoon, Can Opener

Rustic Beef Stew Provençal with Olives and Zucchini

This stew brings southern France flavors to a simple ground beef base. Diced tomatoes create the sauce while zucchini and olives add freshness and a briny note. It suits cool evenings when you want a one-pot meal that feels hearty without being heavy.

The result is a thick tomato broth with tender beef pieces, soft zucchini slices, and scattered olives. The herbs keep the taste bright and balanced.

Rustic Beef Stew Provençal with Olives and Zucchini

Print Recipe Pin Recipe

Course Soup

Cuisine French

Servings 4 people

Equipment

• Large pot
• Wooden spoon
• Knife

Ingredients

  

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cans (14.5 ounces each) diced tomatoes
• 1 cup beef broth
• 2 medium zucchini, sliced into half-moons
• 1/2 cup pitted Kalamata olives, halved
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
• Stir in the onion and garlic. Cook for 3 minutes until the onion softens.
• Pour in the diced tomatoes and beef broth. Add the thyme, rosemary, salt, and pepper. Bring the mixture to a simmer.
• Cover and cook for 15 minutes, stirring once or twice.
• Add the zucchini slices and olives. Simmer uncovered for 10 more minutes until the zucchini is tender but still holds its shape.
• Taste and adjust salt or pepper if needed before serving.

Notes

Simmer the zucchini only until just tender to keep some bite. Leftovers thicken nicely in the fridge and reheat well on the stove with a splash of broth. If you want less salt, rinse the olives first or reduce the added salt by half.

Course: Soup
Cuisine: French
Equipment: Large pot, Wooden spoon, Knife

Ginger-Soy Beef Stew with Mushrooms and Tomatoes

This stew brings a savory Asian twist to ground beef with plenty of ginger and soy sauce. The diced tomatoes add body and brightness while mushrooms give an earthy bite that pairs well with the beef. It works nicely for weeknight dinners when you want something hearty but a little different from standard tomato-based stews.

The result is a thick, umami-rich bowl with tender ground beef and soft vegetables in a light broth. Serve it as is or over rice for a complete meal.

Ginger-Soy Beef Stew with Mushrooms and Tomatoes

Print Recipe Pin Recipe

Course Soup

Cuisine Asian

Servings 4 people

Equipment

• Large Pot
• Wooden Spoon
• Knife

Ingredients

  

• 1 pound ground beef
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 tablespoons fresh ginger, minced
• 8 ounces mushrooms, sliced
• 1 can (14.5 ounces) diced tomatoes
• 1/4 cup soy sauce
• 2 cups beef broth
• Salt and pepper to taste
• 2 green onions, sliced

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
• Add the diced onion, minced garlic, and minced ginger to the pot. Stir and cook for 3 minutes until the onion softens.
• Add the sliced mushrooms and cook for another 4 minutes until they start to release their liquid.
• Pour in the diced tomatoes with their juice, soy sauce, and beef broth. Stir everything together and bring to a simmer.
• Reduce the heat to low, cover the pot, and let the stew cook for 20 minutes, stirring once or twice.
• Taste and add salt and pepper if needed. Ladle into bowls and top with the sliced green onions.

Notes

The mushrooms add enough liquid during cooking that you may not need extra broth at the end. If the stew tastes too salty from the soy sauce, a splash of water can balance it without thinning the texture too much. Leftovers reheat well on the stove with a little extra broth to loosen them up.

Course: Soup
Cuisine: Asian
Equipment: Large Pot, Wooden Spoon, Knife

Slow-Simmered Beef Goulash with Caraway and Tomatoes

This ground beef goulash brings the familiar comfort of a tomato-based stew with the warm, earthy note of caraway seeds. It works well for busy weeknights when you want a filling meal that can simmer with little hands-on time.

The result is a thick, savory sauce that clings to the beef and vegetables. It tastes best served over egg noodles or with crusty bread to soak up the broth.

Slow-Simmered Beef Goulash with Caraway and Tomatoes

Print Recipe Pin Recipe

Course Main Course

Cuisine Hungarian

Servings 4 people

Equipment

• Large pot
• Wooden spoon
• Measuring cups

Ingredients

  

• 1 pound ground beef
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon caraway seeds
• 2 tablespoons sweet paprika
• 1 (14.5-ounce) can diced tomatoes
• 2 cups beef broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 8 ounces egg noodles, cooked, for serving
• 2 tablespoons fresh parsley, chopped, for garnish

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
• Add the diced onion and minced garlic to the pot. Cook for 3 to 4 minutes until the onion softens.
• Stir in the caraway seeds and sweet paprika. Cook for 1 minute to toast the spices.
• Pour in the diced tomatoes with their juices and the beef broth. Add the salt and black pepper.
• Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 30 minutes, stirring occasionally.
• Serve the goulash over the cooked egg noodles and sprinkle with chopped parsley.

Notes

If the stew thickens too much during simmering, add a splash of extra broth to loosen it. Leftovers keep well in the refrigerator for up to three days and reheat gently on the stove. For a slightly sweeter flavor, use fire-roasted diced tomatoes instead of plain ones.

Course: Main Course
Cuisine: Hungarian
Equipment: Large pot, Wooden spoon, Measuring cups