Name: Slow-Cooked Beef in Tomato Gravy
Prep time: 20 min
Cook time: PT-491982H54M56S
Total time: 2 h 50 min
Cuisine: American
Ingredients: 2 lb beef chuck or stew meat, cut into chunks; 1.5 tsp salt; 1 tsp black pepper; 1 tsp paprika; 0.25 cup all-purpose flour; 2 tbsp olive oil; 1 large onion, chopped; 3 cloves garlic, minced; 2 carrots, sliced; 2 celery stalks, sliced; 2 tbsp tomato paste; 1 (28 oz) can crushed tomatoes; 2 cups beef broth; 1 tbsp Worcestershire sauce; 1 tsp dried thyme; 1 bay leaf

Jump to Recipe·Leave a Review

I love making Slow-Cooked Beef in Tomato Gravy when I want a hearty, comforting meal that fills the house with rich, savory aromas. The beef becomes incredibly tender as it simmers, and the tomato gravy thickens into a deep, flavorful sauce that’s perfect for spooning over mashed potatoes or rice.

Why You’ll Love This Recipe

I like this recipe because it’s simple, rustic, and packed with slow-developed flavor. The tomato gravy is rich without being heavy, and the long cooking time ensures the beef is melt-in-your-mouth tender. I also enjoy how it tastes even better the next day. Slow-Cooked Beef in Tomato Gravy

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

beef chuck or stew meat
salt
black pepper
paprika
all-purpose flour
olive oil

onion
garlic
carrots
celery
tomato paste
crushed tomatoes
beef broth
Worcestershire sauce
dried thyme
bay leaf

Directions

I start by seasoning the beef with salt, black pepper, and paprika, then lightly coating it in flour.

I heat olive oil in a large pot or Dutch oven over medium-high heat and brown the beef on all sides. I remove it and set it aside.

In the same pot, I cook the onion, carrots, and celery until softened. I stir in the garlic and tomato paste, cooking briefly to deepen the flavor.

I add the crushed tomatoes, beef broth, Worcestershire sauce, thyme, and bay leaf. I return the beef to the pot and bring everything to a gentle simmer.

I cover and cook on low heat for about 2 to 2½ hours, stirring occasionally, until the beef is fork-tender and the gravy has thickened. I remove the bay leaf and adjust seasoning before serving.

Servings and timing

I usually get about 4 to 6 servings from this recipe.
Preparation time: 20 minutes
Cooking time: 2 to 2½ hours
Total time: about 2 hours 50 minutes

Variations

I sometimes add mushrooms for extra depth. When I want a slightly sweeter finish, I add a splash of balsamic vinegar. I also enjoy stirring in a small knob of butter at the end for added richness.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm the beef gently on the stove or in the oven until heated through. This dish also freezes well for up to 3 months. Slow-Cooked Beef in Tomato Gravy

FAQs

What cut of beef works best?

I prefer beef chuck because it becomes very tender during slow cooking.

Can I make this in a slow cooker?

I brown the beef first, then cook it on low for 7 to 8 hours in the slow cooker.

How do I thicken the gravy?

I let it simmer uncovered toward the end or add a small cornstarch slurry if needed.

Can I skip the flour?

I can leave out the flour, but the gravy will be slightly thinner.

What should I serve this with?

I love serving it over mashed potatoes, rice, or egg noodles.

Conclusion

I keep Slow-Cooked Beef in Tomato Gravy in my comfort-food rotation because it’s rich, satisfying, and full of deep, homemade flavor. Every time I make it, I appreciate how simple ingredients and slow cooking create such a hearty, comforting meal.

Slow-Cooked Beef in Tomato Gravy

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Hearty slow-cooked beef simmered in a rich tomato gravy until fork-tender, creating a comforting and deeply flavorful meal perfect for serving over mashed potatoes or rice.

Author: Lizaa
Prep Time: 20 minutes
Cook Time: 2–2½ hours
Total Time: 2 hours 50 minutes
Yield: 4–6 servings
Category: Main Course
Method: Slow Simmering
Cuisine: American
Diet: Halal

Ingredients

2 lb beef chuck or stew meat, cut into chunks
1.5 tsp salt
1 tsp black pepper
1 tsp paprika
0.25 cup all-purpose flour
2 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
2 carrots, sliced
2 celery stalks, sliced
2 tbsp tomato paste
1 (28 oz) can crushed tomatoes
2 cups beef broth
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 bay leaf

Cook Mode Prevent your screen from going dark

Instructions

Season the beef with salt, black pepper, and paprika, then lightly coat in flour.
Heat olive oil in a large pot or Dutch oven over medium-high heat.
Brown the beef on all sides, then remove and set aside.
In the same pot, cook onion, carrots, and celery until softened.
Stir in garlic and tomato paste and cook for 1 minute.
Add crushed tomatoes, beef broth, Worcestershire sauce, thyme, and bay leaf.
Return the beef to the pot and bring to a gentle simmer.
Cover and cook on low heat for 2–2½ hours, stirring occasionally, until beef is fork-tender and gravy has thickened.
Remove the bay leaf and adjust seasoning before serving.