Hearty, warming, and deeply aromatic, this braised beef with potatoes is a home-cooking classic. The beef simmers until spoon-tender in a glossy onion-and-carrot gravy, while the potatoes drink in the flavorful broth. It’s weeknight-friendly yet worthy of a cozy weekend dinner.
This recipe works beautifully on the stovetop, in the oven, or in a slow cooker. Follow the steps for succulent beef, a concentrated, flavorful gravy, and potatoes that are tender but never mealy.
Ingredients
- Beef (chuck or brisket) — 1¾ lb (800 g)
- Potatoes — 1½ lb (700 g)
- Yellow onions — 2 medium
- Carrot — 1 large
- Garlic — 3 cloves
- Tomato paste — 1 tbsp (15 ml)
- All-purpose flour — 1 tbsp (8 g)
- Neutral oil — 2 tbsp (30 ml)
- Beef stock or water — 2 cups (500 ml)
- Bay leaves — 2
- Sweet paprika — 1 tsp (2 g)
- Ground cumin or coriander — 1/2 tsp (1 g)
- Freshly ground black pepper — 1/2 tsp (1 g)
- Kosher salt — 1 tsp (5 g), or to taste
- Flat-leaf parsley — 2 tbsp chopped (10 g)
Step-by-step recipe
- Cut the beef into 1¼–1½-inch cubes (3–4 cm) and pat very dry with paper towels so it sears properly.
- Mix the flour with half the black pepper and a pinch of salt; lightly dust the beef—this helps the gravy thicken.
- Heat the oil in a heavy pot or Dutch oven. Sear the beef in batches over high heat until well browned; transfer to a plate.
- In the same pot, sauté the finely chopped onion and grated carrot for 5–6 minutes until soft.
- Stir in the tomato paste, minced garlic, paprika, and cumin. Cook for 1 minute until fragrant.
- Return the beef, pour in the warm stock, add bay leaves, the remaining pepper, and salt. Bring to a simmer, skimming any foam.
- Reduce the heat to low, cover, and gently braise for 80–90 minutes (or transfer to a 325°F (160°C) oven for 1½–2 hours), until the beef is tender.
- Add the potatoes cut into large chunks; if needed, add 1/4–1/2 cup (50–100 ml) more stock. Simmer 30–40 minutes until the potatoes are fully tender.
- Taste and adjust salt and pepper. Remove from the heat, stir in the chopped parsley, and let rest 10 minutes, covered.
- Serve hot, spooning the glossy gravy over the beef and potatoes.
Nutrition (per serving)
| Calories | 415 kcal |
|---|---|
| Protein | 30 g |
| Fat | 18 g |
| Carbs | 37 g |
| Fiber | 4 g |
| Sugars | 4 g |
| Sodium | 780 mg |
What to serve with it
- Crisp dill pickles, sauerkraut, or a simple green salad.
- Crusty bread, ciabatta, or warm flatbread for sopping up the gravy.
- A spoonful of sour cream and a sprinkle of fresh dill for extra richness.
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Tips & variations
- Cut selection: Choose chuck, brisket, shoulder, or shank—these cuts braise beautifully and stay juicy.
- Oven method: After searing and assembling, braise in a 325°F (160°C) oven for 1½–2 hours, then add potatoes and cook 30–40 minutes more.
- Thicker gravy: If you’d like a thicker finish, whisk 1 tsp flour into 2 tbsp cold water; stir in at the end and simmer 2–3 minutes.
- Spices: Try smoked paprika for a gentle smokiness, or a pinch of rosemary or thyme for a Mediterranean note.
- Veg add-ins: Along with the potatoes, add celery, parsnip, or bell pepper.
- No tomato paste: Swap for 2/3 cup (150 ml) tomato juice or 7 oz (200 g) crushed tomatoes, reducing the stock accordingly.
Storage & reheating
Cool leftovers completely and transfer to a container. Refrigerate up to 3 days or freeze for up to 2 months. Reheat gently over low heat, adding a splash of water or stock as needed.
Frequently asked questions
How do I make the beef tender?
Don’t rush it: keep the barest simmer and braise long enough. For tougher cuts, extend the time by 20–30 minutes.
Can I make this in a slow cooker?
Yes. Brown the meat in a skillet or on the Sauté function of a multi-cooker, then slow cook on Low for 6–8 hours or High for 3–4 hours, adding the potatoes for the last 40 minutes.
What can I use instead of broth?
Water works—add 1/2 tsp soy sauce or a pinch of sugar to balance the flavor.
The sauce is thin—what should I do?
Simmer uncovered for 5–7 minutes to reduce, or stir in 1 tsp cornstarch mixed with 2 tbsp cold water.