Thyme-Scented Beef & Tomato Stew

Tender-looking beef, juicy tomatoes, and fragrant thyme come together in a warm, savory stew that's perfect for a cozy Phase 2 dinner.

This hearty beef and tomato stew combines lean grass-fed beef, juicy tomatoes, and fragrant thyme for a comforting, protein-rich meal.

There's something especially satisfying about a warm, slow-simmered stew. This Thyme-Scented Beef & Tomato Stew brings together lean beef, fresh tomatoes, and aromatic herbs for a comforting meal without added oil or flour.

Fresh thyme adds an earthy, slightly floral aroma, while the tomatoes soften into a rustic broth. Garlic and onion round out the savory flavor, keeping the ingredient list simple.

For Phase 2, divide the recipe into two equal servings and account for each portion within your daily intake.

Nutritional Benefits

Lean beef provides protein, while tomatoes and onion add vegetables to each bowl.

Grass-fed beef: Provides protein, iron, zinc, and vitamin B12.
Tomatoes: Contribute vitamin C and potassium while forming the base of the broth.
Thyme: Adds an earthy aroma and savory flavor.
Onion and garlic: Build flavor as they soften into the stew.

Ingredients

Servings: 2
Prep Time: 10 minutes
Cook Time: 60 to 90 minutes

8 oz lean grass-fed beef steak, trimmed of visible fat and cut into bite-sized cubes (raw weight; exact cut to be confirmed)
8 oz fresh tomatoes, diced (approximately 2 medium tomatoes)
¼ cup finely diced onion
2 cloves garlic, minced
¾ cup water, plus more as needed
2 sprigs fresh thyme (or ½ tsp dried thyme)
½ tsp smoked paprika
¼ tsp freshly ground black pepper
¼ tsp pink Himalayan salt, or to taste
1 tsp fresh lemon juice (optional)
Fresh thyme leaves for garnish (optional)

Instructions

Trim any visible fat from the steak and cut it into evenly sized, bite-sized cubes. Pat dry with a paper towel and season with the black pepper and smoked paprika.
Heat a nonstick saucepan or Dutch oven over medium heat. Add the beef and cook for 3–4 minutes, turning occasionally, until lightly browned. Add a splash of water as needed to prevent sticking.
Stir in the onion and garlic. Cook for 2–3 minutes, adding a tablespoon of water as needed, until the onion begins to soften and the garlic becomes fragrant.
Add the tomatoes, ¾ cup water, thyme, and salt. Stir gently, scraping up any browned bits from the bottom of the pan.
Bring to a gentle simmer, then reduce the heat to low and cover. Simmer for approximately 50–80 minutes, or until the beef is tender, stirring occasionally and adding water as needed to maintain a light broth. Begin checking tenderness at 50 minutes; larger cubes may need longer.
Remove the thyme stems if using fresh sprigs. Stir in the optional lemon juice, taste, and adjust the seasoning. Divide the beef and broth evenly between two bowls and garnish with fresh thyme leaves if desired.

Lean beef, fresh tomatoes, and simple seasonings form the foundation of this flavorful stew. Fresh thyme adds the finishing touch.

Nutritional Information

Per Serving (½ Recipe)

Calories: Approximately 173
Protein: 28.3 g
Carbohydrates: 7.9 g
Fat: 3.7 g
Fiber: 2.1 g

Estimated using trimmed raw top round steak and the dried thyme option. Values exclude optional lemon juice, garnish, and Phase 3 or 4 additions. Actual nutrition varies with the beef and ingredients used.

Phase 2 Portion Note: Each serving contains the equivalent of 4 oz raw beef, the maximum regular Phase 2 land-protein portion. Divide the beef evenly between servings and include the vegetables and seasonings in your daily intake.

Phase 3 & 4 Additions

As you move into Phases 3 and 4, you can give this stew a little extra richness while keeping the thyme and tomato flavors at the center.

Add Olive Oil: A small drizzle of olive oil adds richness once you reach Phase 3, when added oils are permitted.
Finish With Parmesan: After the first week of Phase 3, try a sprinkle of aged Parmesan for an extra layer of savory flavor.

These additions are optional. Adjust your portions to fit your current phase guidelines.

Storage & Reheating

Refrigerator: Transfer leftovers to shallow containers and refrigerate within two hours of cooking. Store in airtight containers for up to 3–4 days.

Freezer: Freeze individual portions for best quality within 2–3 months.

Reheating: Warm gently in a saucepan over medium-low heat, adding a splash of water if the broth has thickened. Reheat to an internal temperature of 165°F before serving.

A Cozy, Flavorful Phase 2 Dinner

Serve this stew when you're craving a warm bowl of beef, tomatoes, and herbs with simple, savory flavor. It's an easy way to bring a little comfort to your Phase 2 meal plan without a long ingredient list or complicated preparation.

Phase 2 Note: Dividing the recipe evenly provides four ounces of raw beef per serving, the maximum for a regular Phase 2 land-protein serving. Beef, tomatoes, and onion appear on the approved food list. Confirm that the remaining seasonings fit your current Phase 2 instructions before treating the complete recipe as compliant.

For more delicious Phase 2 recipes, check out these articles:

Frequently Asked Questions

Can I make beef and tomato stew without oil?

Yes! A nonstick saucepan or Dutch oven makes it easy to brown the beef without adding oil. If the meat or aromatics begin sticking, add a splash of water. The tomatoes will release their juices as they cook, creating a flavorful broth.

What kind of beef works best for this stew?

Choose a lean beef steak with visible fat trimmed away. Different cuts soften at different rates, so the exact cut and cooking time should be confirmed before preparing the recipe. For Phase 2, measure the beef raw and divide the finished stew into two equal servings.

Can I make this beef and tomato stew ahead of time?

Absolutely. This stew can be prepared ahead and refrigerated in shallow, airtight containers for up to 3–4 days. Reheat individual portions to 165°F, adding a little water if needed to loosen the broth. You can also freeze portions for later.

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