Braised Beef and Tomato Gravy

Top off this hearty beef and tomato dish with a plate of pasta.

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  • Servings: 6 to 8 

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  • 2 pounds cubed beef chuck
  • Kosher saltĀ 
  • Freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, finely chopped
  • 1 (32 to 35) ounce can whole tomatoes in juice
  • 2 bay leaves
  • 1 dried red chile or 1/2 teaspoon dried red pepper flakes

How to make this recipe

  1. Season the beef all over with 1 teaspoon salt and 3/4 teaspoon pepper. In a 5-to 6-quart crock pot, heat the butter over high heat until hot. Sear the beef, turning, until browned, 8 to 10 minutes total. Transfer the beef to a plate as cooked.

  2. Stir the onion and garlic into the crock pot, scraping up any browned bits, and cook, stirring occasionally, until golden, 6 to 8 minutes. Place the beef, along with any accumulated juices, back into the pot and stir in the tomatoes, bay leaves, red chile, 3/4 teaspoon salt and 1/4 teaspoon pepper. Simmer the stew on low, covered, until the meat is very tender, about 6 hours. Stir the gravy, breaking up the tomatoes, and season with salt and pepper to taste, then serve with pasta.

Contributed By Photo © Ian Knauer Published September 2014

1045363 recipes/braised-beef-and-tomato-gravy 2016-01-12T20:32:23+00:00 Ian Knauer soups-and-stews|weeknight-dinner|american|6||8|web-exclusive|healthy|gluten-free|fall|winter september-2014 recipes,braised-beef-and-tomato-gravy 1045363

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