Slow Braised Beef with Potatoes & Carrots (Easy Recipe)

There’s nothing more comforting than a pot of slow-braised beef gently cooking in the oven. This rich and hearty dish combines tender beef, baby potatoes, carrots, and aromatic herbs in a flavorful red wine and broth sauce. Perfect for family dinners, weekend gatherings, or meal prep.

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Why You’ll Love This Recipe

• Incredibly tender beef – Slow cooking at a low temperature transforms tougher cuts into melt-in-your-mouth perfection.
• Deep, rich flavor – Red wine, beef broth, herbs, and caramelized onions create a balanced, savory sauce.
• One-pot meal – Everything cooks together in one Dutch oven for easy cleanup.
• Perfect for make-ahead – The flavors get even better the next day.
• Versatile cuts – Works beautifully with chuck, blade, round, shin beef, or even hearty sausages.

This is a timeless comfort food recipe that feels elegant but is surprisingly simple to prepare.

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Tools

To make this slow-braised beef recipe, you’ll need:

• Large Dutch oven or heavy oven-safe pot with lid
• Sharp knife
• Cutting board
• Wooden spoon or spatula
• Measuring cups and spoons
• Tongs

A heavy pot is important because it distributes heat evenly during long cooking.

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Ingredients & Prep

Ingredients

• 1 kg (2.2 lbs) beef (chuck, round, blade, topside, silverside, skirt steak, shin/gravy beef, or sausages)
• 2 large onions, finely chopped
• 4 garlic cloves, minced
• 500 g (1.1 lbs) baby potatoes, halved
• 3 medium carrots, cut into large chunks
• 350 ml (1.5 cups) dry red wine
• 500 ml (2 cups) beef broth
• 1 tbsp tomato paste
• Salt, to taste
• Freshly ground black pepper, to taste
• 3 tbsp olive oil
• 1 tsp brown or white sugar
• 2 tbsp all-purpose flour
• 2 bay leaves
• 5 fresh sage leaves
• Fresh parsley or cilantro, for garnish

Prep Tips

• Pat the beef dry before seasoning — this helps achieve a better sear.
• Cut carrots into large chunks so they don’t overcook.
• Use a dry red wine like Cabernet Sauvignon, Merlot, or Shiraz for best flavor.

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How to Make

1. Season the Beef

Generously season the beef on all sides with salt and freshly ground black pepper.

2. Brown the Meat

Heat olive oil in a Dutch oven over medium-high heat.
Sear the beef on all sides until deeply browned (about 15 minutes total).

This step locks in flavor and builds a rich base for the sauce.
Transfer the beef to a plate.

3. Build the Flavor Base

In the same pot, sauté the chopped onions and minced garlic for 2–3 minutes until translucent.

Stir in:

• Tomato paste
• Sugar
• Flour

Let the flour absorb the oil and moisture. This will help thicken the sauce later.

4. Deglaze and Simmer

Pour in the red wine and stir, scraping up any browned bits from the bottom of the pot.
Let it reduce slightly for 1–2 minutes.

Add:

• Beef broth
• Bay leaves
• Fresh sage

5. Slow Cook

Preheat oven to 160°C (320°F).

Return the beef to the pot and nestle it among the carrots and potatoes. Cover with the lid and cook in the oven for 3–4 hours.

Low and slow cooking allows collagen in tougher cuts to break down into gelatin, resulting in tender, juicy beef and perfectly cooked vegetables.

6. Garnish & Serve

Remove bay leaves.
Sprinkle with freshly chopped parsley or cilantro before serving.

Serve hot with crusty bread or a simple green salad.

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Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze for up to 3 months. Let cool completely before freezing.
• Reheating: Warm gently on the stovetop over low heat or in the microwave. Add a splash of broth if needed.

Tip: The flavor deepens overnight, making leftovers even more delicious.

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• Practical Oven Kebab Recipe with Minced Meat and Tomatoes
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• Chicken Pot Pie Recipe: How to Make It in 45 Minutes

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Frequently Asked Questions

What is the best cut of beef for slow braising?

Chuck steak is the most popular choice because of its marbling and collagen content. Shin (gravy beef) and blade steak also work beautifully.

Can I skip the wine?

Yes. Replace the wine with extra beef broth plus 1 tablespoon balsamic vinegar for depth.

Why is my beef tough?

It likely needs more time. Tough cuts require slow cooking to break down connective tissue. Cook until fork-tender.

Can I make this on the stovetop?

Yes. Simmer on very low heat, covered, for about 2.5–3 hours, checking occasionally.

Can I add other vegetables?

Absolutely. Mushrooms, parsnips, or celery are great additions.

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If you enjoyed this hearty slow-braised beef recipe, consider bookmarking it for your next cozy dinner. It’s a reliable, flavorful dish that never disappoints.

Recipe