Slow-Cooked Tomato-Basil Beef Stew
Hearty beef stew simmered with fresh tomatoes and basil for deep, rich flavor. This french-inspired slow cooker ready in about 170 minutes pairs cut into 1-inch cubes beef chuck, olive oil, medium, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs, cut into 1-inch cubes beef chuck
- 2 tbsp olive oil
- 1 medium, diced onion
- 3 medium, sliced 1/4 inch thick carrots
- 2 stalks, sliced celery
- 1 can (28 oz) canned crushed tomatoes
- 2 cups beef broth
- 1/4 cup, chopped fresh basil
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Season beef cubes with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a Dutch oven over medium-high heat. Sear beef in batches until browned on all sides, about 3-4 minutes per batch.
- Step 2: Add remaining 1 tbsp olive oil to the pot, then add diced onion, carrots, and celery. Cook for 5 minutes until softened.
- Step 3: Stir in crushed tomatoes, beef broth, and 1/4 cup fresh basil. Return beef to the pot, cover, and simmer on low heat for 2.5 hours until beef is fork-tender.
- Step 4: Stir in remaining 1/4 cup basil, then taste and adjust seasoning with additional salt and pepper if needed.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Tomato-Basil Beef Stew take to make?
Total time is about 170 minutes (20 min prep + 150 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Cooked Tomato-Basil Beef Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Slow-Cooked Tomato-Basil Beef Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Cooked Tomato-Basil Beef Stew for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Cooked Tomato-Basil Beef Stew?
French slow cooker like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Very good for a 150-minute recipe. Would bump up the spice level though.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
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