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
