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Slow-Cooked Beef in Tomato Gravy

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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.

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

Instructions

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

Notes

  • Beef chuck becomes most tender with slow cooking.
  • Simmer uncovered at the end to thicken gravy further if needed.
  • Add mushrooms for extra depth.
  • Flavor improves the next day.

Nutrition

Find it online: https://recipesbyliza.com/slow-cooked-beef-in-tomato-gravy/