Slow Braised Beef with Potatoes and Carrots
Tender slow braised beef cooked low and slow in a rich red wine sauce with carrots and baby potatoes. A comforting Dutch oven dinner perfect for family meals.
Equipment
- Dutch oven or heavy oven-safe pot
- Knife
- Cutting board
- Wooden spoon
- Measuring cups and spoons
Ingredients
- 1 kg beef (2.2 lbs) (chuck, round, blade, shin, or similar cut)
- 2 large onions, finely chopped
- 4 garlic cloves, minced
- 500 g baby potatoes, halved (1.1 lbs)
- 3 medium carrots, cut into large chunks
- 350 ml dry red wine (1.5 cups)
- 500 ml beef broth (2 cups)
- 1 tbsp tomato paste
- Salt, to taste
- Freshly ground black pepper, to taste
- 3 tbsp olive oil
- 1 tbsp brown or white sugar
- 2 tbsp all-purpose flour
- 2 bay leaves
- 5 fresh sage leaves
- Fresh parsley or cilantro, for garnish
Instructions
- Preheat oven to 160°C (320°F).
- Season the beef generously with salt and black pepper on all sides.
- Heat olive oil in a Dutch oven over medium-high heat. Sear the beef on all sides until deeply browned (about 15 minutes total). Transfer to a plate.
- In the same pot, sauté onions and garlic for 2–3 minutes until translucent.
- Stir in tomato paste and sugar. Add flour and stir until absorbed.
- Pour in the red wine, scraping up browned bits from the bottom. Let reduce for 1–2 minutes.
- Add beef broth, bay leaves, and sage.
- Return beef to the pot. Add carrots and potatoes around the meat.
- Cover and cook in the oven for 3–4 hours, until beef is fork-tender.
- Remove bay leaves, garnish with parsley, and serve hot.
Notes
- Chuck beef works best due to its marbling and collagen content.
- If skipping wine, substitute with extra broth plus 1 tbsp balsamic vinegar.
- The dish tastes even better the next day.
- Store leftovers in the refrigerator for up to 4 days.