Hearty Tomato Basil Beef Stew. Ground beef with onions, garlic, carrots, celery and fennel seeds in a rich tomato-based broth. Hearty and healthy gluten-free soup.
Soups and stews are recipes that always sound good, yet I make them far too little. This changes now. I mean, look at this Hearty Tomato Basil Beef Stew, how could you not? Maybe it’s my impression that soups take lot of obscure ingredients or time to make. However, one shoe does not fit all. If you want quick and simple stew or soup that’s doable too. At around 10 common pantry ingredients and 30 minutes total, we have a winner here.
To make this tomato basil beef stew we add all healthy and natural canned ingredients to the pot. Let it simmer and meld into a rich and savory base. Meanwhile cook ground beef with onions, garlic, carrots, celery and fennel seeds; a perfect base to any stew or soup. Combine everything with fresh spinach and basil and whala! Quick, easy, hearty AND healthy stew.
Since you can make this in under 30 minutes, it’d be hard to find a reason not to make and enjoy this wonderful, gluten-free stew recipe. If you’re vegetarian or vegan, omit the ground beef and use vegetable stock. I like to give my readers straight-forward recipe instructions and cooking tips to help them learn to cook. Once you’re comfortable in the kitchen, be creative and modify recipes to your liking, you never know what you’ll find.
Cooking Tips: How to cook with fennel seeds
Fennel seeds are the main ingredient that give Italian sausage its unique flavor. This is my preferred choice when making lasagnas, spaghetti or any Italian dish with meat. If you don’t have any sausage on hand, or want to use more affordable beef instead, add some fennel seeds. About 1–2 teaspoons per pound is all you need. Add it while you are cooking the beef, this is enough to add flavor this entire stew recipe.
Food Photography Tips
Each and every recipe on Plating Pixels has food photography and food styling tips. I hope home-cooks and food bloggers can learn valuable information from these.
Soups can be one of the hardest dishes to photograph. Be sure not not have any harsh, direct light or you’ll get glaring highlights. Soft, diffused light from the side is best. Super fun advanced tip: place a small bowl upside down in up your larger serving bowl (it must sit below the surface). Now fill with stew or soup. The upside down bowl creates a slight mound, which is more appealing in a food photograph. It also allows you to manually set ingredients from the soup on top without them sinking to the bottom. See all those yummy goodies on top…
Products used in this recipe:
Leave a comment below or star rating if you made this recipe or want to share your thoughts.
Are you following me on Pinterest, Instagram, Facebook, and Twitter? Also, sign up for our newsletter to get all our recipes and cooking tips.
Hearty Tomato Basil Beef Stew
- 2 28-ounce cans diced tomatoes, undrained (I used Kirkland Organic)
- 2 14-ounce cans cannelinni or navy beans, undrained
- 2 cups chicken stock or broth
- 1 tablespoon olive oil
- 1 large white onion, chopped
- 4 cloves garlic, minced
- 1 pound lean ground beef
- 2 large carrots, chopped (1-2 cups)
- 2 celery stalks, thickly sliced
- 1 teaspoon salt and 1 teaspoon black pepper
- 2 teaspoons fennel seed
- 3 handfuls fresh baby spinach
- ¼ cup roughly chopped fresh basil
- Pour entire cans of diced tomatoes, beans and chicken stock into a large pot or Dutch oven. Heat over medium heat to a low boil, then reduce to low simmer.
- Meanwhile: Heat olive oil to medium-high heat in a skillet or large pan. Add onions and garlic. Cook 3-4 minutes, stirring occasionally, until fragrant. Add ground beef. Stir and break up meat as it cooks, for 5-7 minutes, or until just browned. Stir in carrots, celery, salt, pepper and fennel seeds. Cook 4-6 minutes more until vegetables are slightly softened and meat is cooked through.
- Pour beef and vegetables into pot of liquid. Stir in spinach and basil. Simmer uncovered for 5-20 minutes to let flavors meld together. The veggies soften and the broth thickens up as it cooks longer. Add more salt and pepper to taste if desired.