I love making Slow-Cooked Beef in Tomato Gravy when I want a deeply comforting meal that fills my home with rich, savory aromas. The beef slowly becomes tender as it simmers in a flavorful tomato-based gravy infused with herbs and vegetables. For me, it’s the perfect dish to serve when I want something hearty, satisfying, and timeless.
Why You’ll Love This Recipe
I love how this recipe turns a simple cut of beef into something incredibly tender through slow cooking. The tomato gravy thickens beautifully and develops a deep, rich flavor as it simmers.
I also appreciate how versatile this dish is. I can serve it over mashed potatoes, rice, or noodles, and it always feels like a complete and comforting meal. The leftovers taste even better the next day, which makes it ideal for meal prep or family dinners.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 lbs beef chuck or round steak, cut into large pieces
1/3 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
2 tablespoons olive oil or vegetable oil
1 small onion, sliced
1 green bell pepper, sliced
2 cloves garlic, minced
1 can (14–15 oz) diced tomatoes
1 cup beef broth
1 tablespoon tomato paste
1 teaspoon dried thyme
1 teaspoon dried oregano
1 tablespoon Worcestershire sauce
Directions
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I pat the beef dry with paper towels.
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I mix the flour, salt, black pepper, and paprika in a shallow bowl.
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I dredge the beef pieces in the seasoned flour, coating them evenly.
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I heat the oil in a large skillet or Dutch oven over medium-high heat.
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I brown the beef on all sides, then remove it from the pan and set aside.
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In the same pan, I sauté the sliced onion and bell pepper until softened, about 4–5 minutes.
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I add the minced garlic and cook for another 30 seconds.
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I stir in the diced tomatoes, beef broth, tomato paste, thyme, oregano, and Worcestershire sauce.
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I return the browned beef to the pot, spooning some of the sauce over the top.
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I reduce the heat to low, cover, and let it simmer gently for 1 1/2 to 2 hours, until the beef is fork-tender and the gravy has thickened. I stir occasionally to prevent sticking.
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I taste and adjust seasoning before serving.
Servings and timing
This recipe makes about 4 to 6 servings.
Prep Time: 15 minutes
Cook Time: 1 hour 45 minutes to 2 hours
Total Time: About 2 hours 15 minutes
Variations
I sometimes add sliced mushrooms or carrots for extra flavor and texture. When I want a slightly richer gravy, I stir in a splash of heavy cream at the end.
If I prefer using a slow cooker, I transfer the browned beef and sauce mixture into it and cook on low for 6–8 hours until tender. I also enjoy adding a pinch of red pepper flakes for a subtle hint of heat.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors continue to deepen as it rests.
To reheat, I warm the beef and gravy gently in a covered skillet over low heat, adding a splash of broth if needed to loosen the sauce. I can also reheat it in the microwave in short intervals, stirring occasionally for even heating.
If I want to freeze it, I allow it to cool completely and store it in a freezer-safe container for up to 2 months. I thaw it overnight in the refrigerator before reheating.
FAQs
What cut of beef works best for this recipe?
I prefer using beef chuck because it becomes very tender with slow cooking, but round steak also works well.
Can I make this in the oven instead of on the stovetop?
Yes, after browning the meat and preparing the sauce, I cover the pot and bake it at 325°F (163°C) for about 1 1/2 to 2 hours.
How do I thicken the tomato gravy?
If I want a thicker gravy, I let it simmer uncovered for a few extra minutes or stir in a small cornstarch slurry.
Can I prepare this dish ahead of time?
Yes, I often make it a day in advance. The flavors become even richer after resting in the refrigerator.
What should I serve with slow-cooked beef in tomato gravy?
I like serving it over mashed potatoes, rice, or egg noodles to soak up the flavorful sauce.
Conclusion
I find Slow-Cooked Beef in Tomato Gravy to be one of the most comforting and dependable meals I can prepare. The tender beef and rich tomato sauce come together beautifully after slow simmering. Whenever I want a hearty, satisfying dinner that feels both classic and nourishing, this recipe is always a favorite in my kitchen.
Print
Slow-Cooked Beef in Tomato Gravy
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours 15 minutes
- Yield: 4-6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Description
Slow-Cooked Beef in Tomato Gravy is a hearty and comforting dish featuring tender beef simmered slowly in a rich tomato-based gravy with herbs and vegetables until perfectly fork-tender.
Ingredients
- 2 lbs beef chuck or round steak, cut into large pieces
- 1/3 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons olive oil or vegetable oil
- 1 small onion, sliced
- 1 green bell pepper, sliced
- 2 cloves garlic, minced
- 1 can (14–15 oz) diced tomatoes
- 1 cup beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 tablespoon Worcestershire sauce
Instructions
- Pat the beef dry with paper towels.
- In a shallow bowl, mix flour, salt, black pepper, and paprika.
- Dredge beef pieces in the seasoned flour, coating evenly.
- Heat oil in a large skillet or Dutch oven over medium-high heat.
- Brown the beef on all sides, then remove and set aside.
- In the same pan, sauté sliced onion and bell pepper for 4–5 minutes until softened.
- Add minced garlic and cook for 30 seconds.
- Stir in diced tomatoes, beef broth, tomato paste, thyme, oregano, and Worcestershire sauce.
- Return beef to the pot, spooning sauce over the top.
- Reduce heat to low, cover, and simmer gently for 1 1/2 to 2 hours, stirring occasionally, until beef is fork-tender and gravy has thickened.
- Taste and adjust seasoning before serving.
Notes
- Add sliced mushrooms or carrots for extra flavor and texture.
- Stir in a splash of heavy cream at the end for a richer gravy.
- For slow cooker method, cook on low for 6–8 hours after browning.
- Simmer uncovered to thicken the gravy further if needed.
- Store in the refrigerator for up to 4 days.
- Freeze for up to 2 months in a freezer-safe container.
Nutrition
- Serving Size: 1 portion with gravy
- Calories: 540 kcal
- Sugar: 6 g
- Sodium: 820 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 1 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 48 g
- Cholesterol: 120 mg
