The secret to truly juicy beef in tomato sauce is choosing the right cut, searing it well until deeply browned, and letting it braise slowly with tomatoes and spices. The result is beef that falls into tender strands, wrapped in a rich, velvety sauce with a gentle brightness and deep savory flavor. Serve it with mashed potatoes, pasta, rice, or polenta — a timeless home-style dinner that always satisfies.
Ingredients
- Beef chuck/shoulder — 800g (1 3/4 lb)
- Yellow onions — 2
- Carrot — 1
- Garlic — 3 cloves
- Tomato paste — 2 tbsp
- Crushed tomatoes in their own juice — 400g (14 oz)
- Beef broth or water — 250ml (1 cup)
- All-purpose flour — 1 tbsp (for dredging)
- Vegetable oil — 2 tbsp
- Unsalted butter — 20g (1 1/2 tbsp), optional
- Sugar — 1 tsp (to balance acidity)
- Sweet paprika — 1 tsp
- Dried oregano — 1 tsp
- Bay leaves — 2
- Salt and black pepper — to taste
- Fresh parsley — for serving
Step-by-Step Recipe
- Prepare the beef: pat it dry with paper towels, cut into 1 1/4-inch cubes, season with salt and black pepper, then lightly dredge in flour and shake off the excess.
- Heat a skillet or heavy-bottomed pot with 1 tbsp oil over high heat and sear the beef in batches until browned on all sides. Transfer to a plate.
- Reduce the heat to medium and add the remaining oil. Sauté the finely chopped onion and grated carrot for 5–7 minutes, until softened. Stir in the minced garlic and tomato paste, and cook for 1 minute until fragrant.
- Add the crushed tomatoes, broth, sugar, paprika, oregano, and bay leaves. Bring to a gentle simmer, then return the seared beef and any juices to the pot.
- Lower the heat to the smallest simmer, cover, and braise for 80–100 minutes, stirring occasionally, until the beef is fork-tender. Add a little water or broth if needed.
- At the end, stir in the butter for a silkier sauce and adjust the salt and pepper. Let it rest, covered, for 10 minutes.
- Serve hot, finished with chopped parsley. Mashed potatoes, rice, pasta, or polenta make excellent companions.
Nutrition
| Calories | 610 kcal |
| Protein | 48 g |
| Fat | 35 g |
| Carbohydrates | 16 g |
| Fiber | 3 g |
| Sugar | 8 g |
| Sodium | 780 mg |
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Tips and Variations
- Best cuts for braising: chuck, flank, brisket, or beef cheek — all have plenty of connective tissue and collagen that turn meltingly tender.
- Balance the acidity of the tomatoes with a pinch of sugar or 1–2 tsp balsamic vinegar at the end.
- For a thicker sauce, uncover for the last 15 minutes of cooking, or add 1 tsp cornstarch mixed with 2 tbsp cold water.
- Flavor additions to taste: olives, capers, chili, thyme, rosemary, smoked paprika.
- Oven method: braise covered at 320°F (160°C) for 2–2 1/2 hours, until tender.
Frequently Asked Questions
Why is the beef tough?
Most often, it simply hasn’t braised long enough, or the heat was too high. Keep it at a gentle simmer until tender — the meat should yield easily to a fork.
Can I use something other than crushed tomatoes?
Yes. Use 300ml (1 1/4 cups) passata or 150ml (2/3 cup) tomato juice plus 1 tbsp tomato paste. Adjust the consistency with broth.
Is a slow cooker a good option?
Absolutely: sear on the sauté setting, then cook on low for 2–2 1/2 hours until tender.
What wine should I add for flavor?
Dry red wine — Cabernet or Merlot — 100–150ml (1/2 to 2/3 cup). Add it after sautéing the vegetables, let it reduce for 2–3 minutes, then continue with the tomatoes and broth.