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–+ servings
Slow Braised Beef

Slow Braised Beef

Indulge in the rich flavors of Slow Braised Beef, a comforting Italian classic. Perfect for cozy dinners, this tender dish is easy to make and packed with hearty goodness.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1-1.5 kg beef roast shoulder or chuck
  • to taste Salt
  • to taste Pepper
  • 2 tablespoons olive oil
  • 1 onion finely chopped
  • 2 carrots diced
  • 2 celery stalks sliced
  • 4 garlic cloves minced
  • 2 tablespoons tomato paste
  • 1 teaspoon red chili flakes optional
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 2 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

  • Large pot or Dutch oven
  • Tongs
  • Wooden spoon
  • Sharp knife and cutting board
  • Lid

Method
 

  1. Season the beef generously with salt and pepper.
  2. Heat the olive oil in a large pot over medium-high heat until shimmering.
  3. Sear the beef in the pot until golden brown on all sides, then remove and set aside.
  4. In the same pot, add onions, carrots, and celery; cook for 6–8 minutes until softened.
  5. Add garlic, tomato paste, herbs, and chili flakes, toasting briefly.
  6. Pour in crushed tomatoes and beef broth, scraping the pot's bottom for flavor.
  7. Return the beef to the pot, bringing the mixture to a boil, then reduce to a simmer.
  8. Cover and cook for 3–4 hours on low heat, checking occasionally.
  9. Shred the beef with two forks once it's fork-tender and stir it back into the sauce.
  10. Stir in fresh basil before serving.

Nutrition

Calories: 350kcalCarbohydrates: 15gProtein: 30gFat: 20gSaturated Fat: 7gCholesterol: 90mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 6gVitamin A: 1000IUVitamin C: 15mgCalcium: 60mgIron: 3mg

Notes

Don’t skip the searing step; it develops the flavor significantly. For variations, consider using lamb shoulder or pork instead of beef. This dish can be made ahead of time and tastes even better the next day. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months; reheat gently. Serve with creamy polenta, pasta, or crusty bread to soak up the sauce.
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