This slow-braised beef turns out exceptionally tender and juicy: the meat practically melts on the tongue, while a rich sauce with wine and tomato notes transforms an ordinary dinner into something fit for a celebration. Serve it with mashed potatoes, pasta, polenta, or fluffy rice for a restaurant-worthy meal with very little fuss.
Ingredients
- Beef chuck or neck — 1.2 kg (2.6 lbs)
- Yellow onions — 2
- Carrots — 2
- Garlic — 4 cloves
- Tomato paste — 1 tbsp
- Dry red wine (optional) — 150 ml (2/3 cup)
- Beef broth — 600 ml (2 1/2 cups)
- All-purpose flour — 1 tbsp
- Unsalted butter — 30 g (2 tbsp)
- Vegetable oil — 2 tbsp
- Dried thyme — 1 tsp
- Bay leaves — 2
- Ground black pepper — 1/2 tsp
- Sugar — a pinch
- Salt — to taste
How to Make It
- Prep the ingredients: cut the beef into large 3–4 cm (1 1/4–1 1/2 inch) cubes, slice the onions into half-moons, cut the carrots into thick rounds, and mince the garlic finely.
- Heat a heavy pot or Dutch oven over medium-high heat. Add the vegetable oil and brown the beef in batches until well caramelized on all sides. Transfer the meat to a plate.
- In the same pot, add the butter, then the onions and carrots. Sauté for 5–7 minutes until softened, then add the garlic and cook for another 30 seconds.
- Add the flour and tomato paste, stir well, and cook for 1 minute — this will give the sauce body and a deeper flavor.
- Pour in the red wine, if using, and stir, scraping up the browned bits from the bottom. Let it reduce by about half.
- Return the beef to the pot, pour in the hot broth, and add the thyme, bay leaves, pepper, and a pinch of sugar. Bring to a gentle simmer.
- Reduce the heat to low, cover, and braise for 2 to 2 1/2 hours, until the beef is very tender. Alternative: bake at 320°F (160°C) for the same 2 hours, covered.
- Remove the lid and simmer the sauce for 10–15 minutes until it reaches the desired thickness. Taste and adjust the salt.
- Let the dish rest, covered, for 10 minutes. Serve with mashed potatoes, pasta, or polenta, spooning plenty of sauce over the top.
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Tips and Variations
- Best cuts: chuck, neck, and brisket work especially well — the collagen breaks down during long braising and gives the beef its melting texture.
- Without wine: replace the wine with an additional 150 ml (2/3 cup) broth and add 1 tsp balsamic vinegar at the end for balance.
- Side dishes: creamy mashed potatoes, buttery polenta, tagliatelle, bulgur, or basmati rice.
- Aromatics: rosemary or herbes de Provence can stand in for thyme; add a little smoked paprika for extra depth.
- Thickening: if the sauce seems thin, simmer 5–10 minutes longer or stir in 1 tsp cornstarch dissolved in 2 tbsp cold water.
- Browning technique: don’t crowd the pan — brown in batches, or the beef will steam instead of developing a proper crust.
Nutritional Value
| Serving | Calories | Protein | Fat | Carbs | Fiber | Sugars | Sodium |
|---|---|---|---|---|---|---|---|
| 1/6 | 420 kcal | 36 g | 24 g | 12 g | 2 g | 5 g | 820 mg |
Serving and Storage
- Serve hot, finished with fresh herbs such as parsley and thyme.
- Keeps well in the refrigerator for up to 3 days, and the flavor deepens by the next day.
- Freezing: up to 3 months in an airtight container. Thaw in the refrigerator and reheat gently over low heat with 2–3 tbsp water or broth.
Frequently Asked Questions
- Which cut of beef is best? Chuck, neck, brisket, or flank are ideal — they contain more connective tissue, which turns to gelatin during slow cooking and makes the meat tender.
- Can I make it without wine? Yes. Replace the wine with broth and add a little acidity, such as balsamic or apple cider vinegar, 1 tsp, at the end for balance.
- Will a slow cooker work? Yes: use the Slow Cook setting for 3 to 3 1/2 hours. Brown the beef and vegetables on Sauté first, then braise with the lid on.
- How do I know when the beef is done? The pieces should pierce easily with a fork and nearly fall apart, while the sauce should be thick and glossy.
- How can I thicken the sauce without flour? Simmer it longer, or use 1 tsp cornstarch mixed with cold water.