Go Back
–+ servings
Slow-Cooked Italian Beef

Slow-Cooked Italian Beef

Fall in love with Slow-Cooked Italian Beef, a tender and flavorful dish perfect for cozy dinners or special occasions. Easy to make and unforgettable!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 people
Calories: 430
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1-1.5 kg Beef Roast (Shoulder or Chuck)
  • to taste Salt and Pepper
  • 2 tbsp Olive Oil
  • 1 Onion (finely chopped)
  • 2 Carrots (diced)
  • 2 Celery Stalks (chopped)
  • 4 cloves Garlic (minced)
  • 2 tbsp Tomato Paste
  • 1 tsp Red Chili Flakes (optional)
  • 1 tsp Dried Oregano
  • 1 tsp 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 (for serving, optional)

Equipment

  • Heavy-bottomed Pot or Dutch Oven
  • Tongs
  • Wooden Spoon
  • Sharp Knife
  • Cutting Board

Method
 

  1. Season the beef generously with salt and pepper.
  2. Heat olive oil in a heavy-bottomed pot over medium-high heat and sear the beef until golden brown on all sides.
  3. Remove the beef and set aside, then add onions, carrots, and celery to the pot, cooking until softened (6 to 8 minutes).
  4. Add minced garlic and tomato paste, stirring constantly to avoid burning.
  5. Pour in crushed tomatoes and beef broth, scraping up any brown bits, then return the beef to the pot and add herbs and chili flakes.
  6. Bring to a gentle boil, reduce heat, cover, and simmer for 3 to 4 hours, or bake at 160°C for the same duration.
  7. Shred the beef lightly with two forks, stir it back into the sauce, and add fresh basil before serving.

Nutrition

Calories: 430kcalCarbohydrates: 18gProtein: 38gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 750mgPotassium: 800mgFiber: 3gSugar: 6gVitamin A: 20IUVitamin C: 4mgCalcium: 6mgIron: 15mg

Notes

For extra flavor, deglaze the pot with red wine after browning the beef. This dish tastes even better the next day; store leftovers in an airtight container for up to 4 days, or freeze portions for longer storage. Enjoy with pasta, polenta, or crusty bread, and consider garnishing with grated Parmesan and fresh basil.
Tried this recipe?Let us know how it was!