Go Back
–+ servings
Slow-Braised Beef

Slow-Braised Beef

Savor the rich flavors of Slow-Braised Beef, a comforting Italian classic. Perfect for family dinners, this tender dish is easy to make and unforgettable to taste.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 people
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.5 kg beef roast (shoulder or chuck)
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 carrots diced
  • 2 stalks celery, sliced
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon red chili flakes optional
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 2 leaves bay leaves
  • 800 ml canned crushed tomatoes
  • 250 ml beef broth or water
  • 1/4 cup fresh basil, chopped
  • to taste Parmesan cheese, grated optional, for serving

Equipment

  • Heavy-Bottomed Pot or Dutch Oven
  • Tongs
  • Wooden Spoon
  • Sharp Knife

Method
 

  1. Season the beef generously with salt and pepper.
  2. Heat olive oil in a large pot over medium-high heat and sear the beef on all sides until golden brown.
  3. Remove the beef and set aside; in the same pot, add onions, carrots, and celery, stirring for 6-8 minutes.
  4. Add garlic, tomato paste, herbs, and chili flakes, cooking for another minute.
  5. Pour in crushed tomatoes and broth, return the beef to the pot, bring to a boil, then reduce heat to low.
  6. Cover and simmer for 3-4 hours, or transfer to preheated oven at 325°F (160°C) and cook for the same duration.
  7. Once fork-tender, shred the beef slightly and mix it back into the sauce; adjust seasoning and add fresh basil before serving.

Nutrition

Calories: 400kcalCarbohydrates: 20gProtein: 30gFat: 20gSaturated Fat: 7gCholesterol: 90mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 20IUVitamin C: 10mgCalcium: 5mgIron: 15mg

Notes

This dish can be enjoyed with pasta, polenta, or mashed potatoes. Leftovers taste even better the next day and can be stored in the refrigerator for up to 3 days. Freeze individual portions for quick weeknight meals—just reheat in the microwave and enjoy!
Tried this recipe?Let us know how it was!