Slow-Cooked Tomato Basil Beef Stew

A deeply flavorful stew with tender beef, garden-fresh tomatoes, and aromatic basil simmered to perfection.

Cuisine: American

Category: One Pot

Prep: 20 minutes. Cook: 135 minutes.

Serves 6.

Ingredients

• 1.5 lbs stew beef
• 2 tbsp olive oil
• 1 large, diced onion
• 2, peeled and diced carrot
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 1 (28 oz) can crushed tomatoes
• 1.5 cups beef broth
• 1 tsp dried oregano
• 1 tsp dried thyme
• 2, peeled and cubed potato
• 1/4 cup, chopped fresh basil

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add 1.5 lbs stew beef and cook until browned on all sides, about 5 minutes, then remove and set aside.
2. Step 2: Add 1 large onion diced, 2 carrots diced, and 2 celery stalks diced to the pot. Cook for 5 minutes until softened, then add 3 garlic cloves minced and cook for 1 minute until fragrant.
3. Step 3: Stir in 1 (28 oz) can crushed tomatoes, 1.5 cups beef broth, 1 tsp dried oregano, and 1 tsp dried thyme. Return the browned beef to the pot, then add 2 potatoes peeled and cubed. Bring to a simmer, cover, and reduce heat to low. Cook for 2 hours until beef is fork-tender.
4. Step 4: Stir in 1/4 cup fresh basil chopped and season with salt and black pepper to taste. Cook uncovered for 5 minutes to meld flavors.