Beef stew without tomatoes

A tasty twist on the classic beef stew, this Weight Watchers beef stew tastes just like the original, but without all the calories. Packed with simple ingredients like sirloin beef, crushed tomatoes, carrots, peas, and more, this delicious beef stew is sure to be a hit. Try this Weight Watchers dinner or lunch recipe today!

This easy slow cooker beef stew recipe made with potatoes, carrots, celery, broth, herbs, and spices is hearty and comforting.

Beef stew from Mother Would Know - Comfort food at its best.

The Best Irish Beef Stew comes with the most robust and sensational flavors. Built around tender chunks of boneless beef chuck, baby potatoes, and chunky vegetables then simmered with a hearty gravy you will just love.

Easy beef stew recipe made on the stovetop! Tender, melt-in-your-mouth beef chucks simmered in a red wine based herb sauce, combined with tomatoes, carrots, potatoes and celery. It's the ultimate comfort food for the Fall and winter!

I tweaked this recipe I found in a magazine to suit my taste for sweet and spicy. I found that pureeing the tomatoes added a thicker consistency without using flour.—Erin Lembke, Monroe, Washington

Have you ever had Guinness Beef Stew? This Beef Stew recipe is full of tender beef, hearty root vegetables, and a rich tomato broth with a deep savory flavor. Can you say comfort food? Without a doubt, this Guinness Stew will be one of the best stew recipes you’ve ever tasted. It’s the perfect full meal for any time of year. Try this Authentic Guinness Beef Stew for your family meal tonight!

This hearty stew includes large chunks of potato, carrot, celery, and onion, and portabella mushrooms stand in for the beef. Garlic, paprika, and fresh rosemary provide excellent flavor. This is one of my most popular

This is Dominican style beef stew perfect for a hearty meal. It's also how we make bistec encebollado if you leave out the tomato paste!

Adapted from Budmo!: Recipes from a Ukrainian Kitchen by Anna Voloshyna. The author writes in her headnote that she first tried this stew in a small Tatar restaurant in Crimea. She never had the chance to return after Russia annexed the country, so she recreated the dish from memory. She suggests serving it with buttery rice and pickled tomatoes. If you want to simplify and quicken the process by using canned rather than dried chickpeas, you can substitute two 15.5 ounce cans for the 1 cup…