Slow Cooked Beef Stew Recipe

Name: Slow Cooked Beef Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 2 12 lbs chuck roast, cubed; 16 cloves garlic, peeled; 2 tablespoons cracked black pepper (not ground); 4 cups canned diced tomatoes with juice; 2 cups red wine; 1 cup chopped fresh basil leaf; salt; 3 large cloves garlic; 1 cup packed fresh parsley leaves; 2 -3 tablespoons grated lemon zest; ½ teaspoon salt

Servings: persons

3 tablespoons olive oil
2 12 lbs chuck roast, cubed
16 cloves garlic, peeled
2 tablespoons cracked black pepper (not ground)
4 cups canned diced tomatoes with juice
2 cups red wine
1 cup chopped fresh basil leaf
salt
3 large cloves garlic
1 cup packed fresh parsley leaves
2 -3 tablespoons grated lemon zest
½ teaspoon salt

1
Preheat oven to 275F
2
Heat olive oil in a heavy bottomed dutch oven.
3
Brown meat on all sides, working in batches.
4
Pour off fat and add garlic, pepper, tomatoes, wine, and basil to pot.
5
Cover tightly and cook for 8 to 10 hours.
6
Check occasionally and if liquid is cooking away, add a little boiling water and turn down the oven temperature slightly.
7
When meat is very tender, lift it out of the pot and let liquid set for a few minutes while the fat rises to the top.
8
Skim off as much fat as possible, then return meat to pot.
9
At this point the meat can be refrigerated if you like.
10
More fat will rise to the surface and can be discarded.
11
Make the gremolata: Use a mini food processor to coarsley chop the garlic.
12
Add parsley and lemon zest and pulse a few more times.
13
Mixture should be loose and airy, do not overprocess into a paste.
14
Add salt to taste.
15
Warm meat through and serve topped with a sprinkling of gremolata.

324

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoons olive oil, 2 12 lbs chuck roast, cubed, 16 cloves garlic, peeled, 2 tablespoons cracked black pepper (not ground), and more.

Yes, Slow Cooked Beef Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Slow Cooked Beef Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions