Slow-Cooked Beef and Tomato Basil Stew

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 3 hours 10 minutes
• Total Time: 3 hours 30 minutes

Quick Ingredients

• 2 1/2 lb (1.13 kg) beef chuck roast, cut into 1 1/2-inch cubes
• 2 tsp kosher salt, plus more to taste
• 1 tsp black pepper
• 1/3 cup (43 g) all-purpose flour
• 2 tbsp olive oil
• 1 large yellow onion, diced (about 2 cups)
• 6 garlic cloves, minced
• 2 tbsp tomato paste
• 1/2 cup (120 ml) dry red wine (optional) or additional beef broth
• 1 can (28 oz / 794 g) crushed tomatoes
• 2 cups (480 ml) low-sodium beef broth
• 2 bay leaves
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1/4 tsp red pepper flakes (optional)
• 1 tbsp balsamic vinegar
• 1 cup (about 1 oz / 28 g) fresh basil leaves, chopped, plus more for serving
• 1 tbsp unsalted butter (optional, for finishing)

Do This

• 1. Heat oven to 325°F (163°C). Pat beef dry; toss with salt, pepper, and flour.
• 2. Sear beef in olive oil over medium-high heat until browned; remove.
• 3. Cook onion in the pot over medium heat until soft; add garlic and tomato paste for 1 minute.
• 4. Deglaze with red wine (or broth). Add crushed tomatoes, beef broth, bay leaves, oregano, thyme, and pepper flakes.
• 5. Return beef to pot, cover, and braise in the oven 2 hours 30 minutes to 3 hours, until fork-tender.
• 6. Skim fat, simmer uncovered 10–15 minutes if you want it thicker; season to taste.
• 7. Stir in balsamic vinegar and fresh basil (and butter if using). Rest 10 minutes, then serve.

---

Why You’ll Love This Recipe

• Deep, rich flavor: Searing the beef and cooking tomato paste builds a stew that tastes slow-cooked in the best way.
• Low effort after the prep: Once it’s in the oven, it mostly takes care of itself.
• Tomato-forward and cozy: A tomato-rich broth with basil tastes bright and hearty at the same time.
• Great for leftovers: The flavors get even better overnight.

Grocery List

• Produce: 1 large yellow onion, 1 head garlic, 1 bunch fresh basil
• Dairy: Unsalted butter (optional)
• Meat: 2 1/2 lb beef chuck roast
• Pantry: Olive oil, all-purpose flour, tomato paste, 1 (28 oz) can crushed tomatoes, low-sodium beef broth, dry red wine (optional), bay leaves, dried oregano, dried thyme, red pepper flakes (optional), balsamic vinegar, kosher salt, black pepper

Full Ingredients

Beef

• 2 1/2 lb (1.13 kg) beef chuck roast, cut into 1 1/2-inch (4 cm) cubes
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1/3 cup (43 g) all-purpose flour
• 2 tbsp olive oil

Tomato-Basil Stew Base

• 1 large yellow onion, diced (about 2 cups / 300 g)
• 6 garlic cloves, minced
• 2 tbsp tomato paste
• 1/2 cup (120 ml) dry red wine (optional) or 1/2 cup (120 ml) additional beef broth
• 1 can (28 oz / 794 g) crushed tomatoes
• 2 cups (480 ml) low-sodium beef broth
• 2 bay leaves
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1/4 tsp red pepper flakes (optional)

Finish and Serve

• 1 tbsp balsamic vinegar
• 1 cup (about 1 oz / 28 g) fresh basil leaves, chopped, plus more for serving
• 1 tbsp unsalted butter (optional, for a silkier finish)
• Optional serving ideas: crusty bread, buttered noodles, polenta, mashed potatoes

Step-by-Step Instructions

Step 1: Prep the beef and preheat the oven

Arrange a rack in the lower-middle of your oven and preheat to 325°F (163°C).

Pat the beef cubes very dry with paper towels (this helps them brown instead of steam). In a large bowl, toss beef with 2 tsp kosher salt, 1 tsp black pepper, and 1/3 cup flour until lightly coated. Shake off excess flour; you want a thin coating, not clumps.

Step 2: Sear the beef for big flavor

Set a large, heavy pot or Dutch oven (5–7 quart) over medium-high heat for 2 minutes. Add 2 tbsp olive oil.

Working in 2–3 batches (don’t crowd the pot), sear the beef for about 8–10 minutes per batch, turning occasionally, until browned on multiple sides. Transfer browned beef to a plate as you go.

If the pot looks dry between batches, add a small extra drizzle of oil (1–2 tsp). If browned bits on the bottom start to look too dark, lower the heat slightly.

Step 3: Cook the onion until sweet and tender

Reduce heat to medium. Add the diced onion to the pot and cook for 6–8 minutes, stirring and scraping up some browned bits, until the onion softens and starts to turn lightly golden.

Step 4: Bloom the garlic and tomato paste

Add the minced garlic and cook for 30 seconds, stirring constantly.

Add 2 tbsp tomato paste and cook for 1 minute, stirring so it darkens slightly. This step takes the tomato flavor from sharp to deep and savory.

Step 5: Deglaze, then build the tomato-rich broth

Pour in 1/2 cup dry red wine (or 1/2 cup beef broth). Stir and scrape the bottom of the pot thoroughly to release all the browned fond. Simmer for 2 minutes.

Stir in 1 (28 oz) can crushed tomatoes, 2 cups beef broth, 2 bay leaves, 1 tsp dried oregano, 1/2 tsp dried thyme, and 1/4 tsp red pepper flakes (if using). Bring the mixture just to a gentle simmer.

Step 6: Braise low and slow until fork-tender

Return the seared beef (and any juices on the plate) to the pot. Stir, then cover with a tight-fitting lid.

Transfer to the oven and braise at 325°F (163°C) for 2 hours 30 minutes. Check for tenderness. If the beef isn’t easily pierced with a fork, continue cooking, checking every 20 minutes, until tender (up to 3 hours total).

Step 7: Thicken slightly, brighten, and add basil

Carefully remove the pot from the oven. Discard the bay leaves. If there’s a noticeable layer of fat on top, skim it with a spoon.

If you’d like a thicker stew, simmer uncovered on the stovetop over medium heat for 10–15 minutes, stirring occasionally.

Turn off the heat. Stir in 1 tbsp balsamic vinegar, 1 cup chopped fresh basil, and 1 tbsp unsalted butter (optional). Taste and season with additional salt and pepper as needed.

Let the stew rest for 10 minutes before serving so the broth settles and the flavors round out. Finish bowls with a little extra fresh basil if you like.

Pro Tips

• Dry beef browns better: Moisture is the enemy of searing. Pat the cubes dry before seasoning.
• Don’t rush the sear: Those browned bits are the backbone of flavor in a simple stew like this.
• Add basil at the end: Long cooking dulls basil’s fresh, sweet aroma. Stir it in right before serving.
• Control thickness: For a brothy stew, serve as-is. For a thicker, more spoon-coating stew, simmer uncovered 10–15 minutes.
• Salt at the end, too: Tomatoes and broth reduce and concentrate. Final seasoning after braising is key.

Variations

• Vegetable boost: Add 2 medium carrots (sliced) and 2 celery stalks (sliced) when you add the crushed tomatoes.
• Mushroom lover’s version: Sauté 8 oz (225 g) cremini mushrooms after the onions soften, then proceed with garlic and tomato paste.
• Slow cooker option: Sear the beef and cook the onion/garlic/tomato paste on the stovetop as written. Transfer everything to a slow cooker and cook on LOW for 8 hours or HIGH for 4–5 hours. Stir in basil, vinegar, and butter at the end.

Storage & Make-Ahead

Cool stew to room temperature (no more than 2 hours), then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat until simmering hot, about 10–15 minutes, adding a splash of broth if it thickened too much.

To freeze, portion into freezer-safe containers, leaving a little headspace. Freeze up to 3 months. Thaw overnight in the refrigerator, then reheat. For the freshest basil flavor, stir in a small handful of freshly chopped basil after reheating (even if the stew already contains basil).

Nutrition (per serving)

Approximate, based on 6 servings: 520 calories, 45 g protein, 28 g fat, 22 g carbohydrates, 4 g fiber, 980 mg sodium. (Values vary by brand of tomatoes/broth and how much fat is skimmed.)