Braised beef is the sort of dish that fills the kitchen with the quiet promise of supper: succulent cubes of beef slowly simmer with vegetables and spices until the meat turns spoon-tender and the sauce becomes rich, glossy, and full of depth. This is straightforward, unfussy cooking — the kind that asks only for time and rewards you with a deeply satisfying family meal.
Ingredients
- Beef chuck, brisket, or shank — 1 kg (2.2 lb)
- Yellow onions — 2
- Carrots — 2
- Potatoes — 600 g (1.3 lb)
- Garlic — 3 cloves
- Tomato paste — 1.5 tbsp
- All-purpose flour — 1 tbsp
- Sweet paprika — 1 tsp
- Dried thyme — 1 tsp
- Bay leaves — 2
- Beef stock or water — 600 ml (2 1/2 cups)
- Vegetable oil — 2 tbsp
- Salt — to taste
- Black pepper — to taste
- Parsley — 10 g (1/4 cup)
Step-by-Step Recipe
- Prepare the beef: Pat the beef dry with paper towels and cut into 3–4 cm (1 1/4–1 1/2 inch) cubes. Season with salt and black pepper.
- Sear: Heat the oil in a deep skillet or Dutch oven. Working in batches, brown the beef on all sides until deeply golden, 5–7 minutes per batch. Transfer to a plate.
- Cook the vegetables: In the same pot, sauté the sliced onions and carrot rounds for 5 minutes, until softened and fragrant. Add the finely chopped garlic and cook for another 30 seconds.
- Build the sauce: Sprinkle in the flour, stir well, and cook for 1 minute. Add the tomato paste, paprika, and thyme, and mix until the vegetables are coated.
- Deglaze: Pour in half of the stock, scraping up the browned bits from the bottom of the pot. Return the beef to the pot and add the bay leaves.
- Braise: Pour in the remaining stock, adding enough liquid to cover the beef by 2–3 cm (about 1 inch). Bring to a boil, reduce the heat to low, cover, and simmer for 1 hour, stirring occasionally.
- Add the potatoes: Peel and cut the potatoes into large chunks. Add them to the pot; if needed, pour in a little hot water or stock. Continue simmering for another 35–45 minutes, until the potatoes are tender and the beef is meltingly soft.
- Finish: Taste and adjust the seasoning with more salt and pepper if needed. Remove the bay leaves. Scatter over the chopped parsley and let the dish rest, covered, for 10 minutes.
- Serve: Ladle into bowls with the beef, vegetables, and plenty of thick sauce. It is especially good with crusty bread or a simple green salad.
Nutrition Per Serving
| Calories | 450 kcal |
| Protein | 35 g |
| Fat | 22 g |
| Carbohydrates | 25 g |
| Fiber | 3 g |
| Sugar | 6 g |
| Sodium | 900 mg |
What to Serve It With
Serve braised beef with crusty baguette, rice, mashed potatoes, or pearl barley. For freshness, add a cucumber-and-herb salad or a light sauerkraut salad.
Storage and Reheating
Store in the refrigerator for up to 3 days in an airtight container. Reheat gently over low heat with a couple of tablespoons of water or stock. It freezes well for up to 2 months; thaw overnight in the refrigerator.
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Tips and Variations
- Choose the cut: chuck, brisket, shank, or beef cheek all work beautifully — the collagen keeps the meat juicy and gives the sauce body.
- For deeper flavor: Replace part of the water with dry red wine (150–200 ml / 2/3–3/4 cup), reduce by one-third, then add the stock.
- For a thicker sauce: Increase the flour to 1.5 tbsp or uncover the pot for the last 10–15 minutes of cooking.
- Vegetable variations: Add celery, parsnip, or mushrooms, sautéing them with the onions.
- Pressure cooker/slow cooker: Cook under pressure for 35–45 minutes; add the potatoes after releasing the pressure and simmer for another 10–15 minutes on the braise setting.
FAQ
What cut of beef is best for braising?
Choose collagen-rich cuts such as chuck, brisket, shank, or neck. They become beautifully tender with long, gentle cooking and create a flavorful sauce.
Can I make it without tomato paste?
Yes. Replace the tomato paste with 200 g (7 oz) chopped tomatoes or 100 ml (1/2 cup) tomato juice, or add 1 tsp soy sauce for extra umami.
What can I use instead of stock?
Water works fine. For balance, add a pinch of sugar and a little extra salt or seasoning to taste.
How do I know when the beef is done?
The pieces should pierce easily with a fork and fall apart without resistance. If they are still firm, keep braising and add a little more liquid as needed.