Slow Braised Beef

Few dishes evoke warmth and satisfaction quite like a slow-cooked beef supper. Slow Braised Beef is a perfect example of food that asks nothing more of you than patience and, in return, rewards you with melt-in-the-mouth tenderness and deeply developed flavour. It’s the sort of dish that fills the house with a rich, savoury aroma that makes people pause as they walk through the door and ask, “What’s cooking?”—and you can answer with a hint of pride, “Slow Braised Beef with parsnips, carrots and a proper jus.”

Now, when I say “slow braised beef,” I don’t mean fussy or complicated. This is one of those gentle, dependable meals that practically looks after itself once it’s in the oven. The magic lies in the long, slow cooking time. The beef gradually surrenders to the heat, becoming tender enough to pull apart with the edge of a fork. Tougher cuts are exactly what you want here—they stand up to hours of cooking and reward you with flavour that leaner cuts simply can’t offer.

The vegetables in slow braised beef play more than a supporting role. Parsnips, often overlooked in favour of their brighter cousin the carrot, bring a quiet sweetness that deepens during the braise. They soften but hold shape, soaking up the savoury juices and adding an earthy, almost nutty undertone. Carrots, on the other hand, bring familiarity and a gentle sweetness of their own, and together the two create a balance that flatters the beef beautifully.

And then there’s the jus—the glossy, deeply flavoured liquor that’s left behind after the slow braised beef has done its job. Calling it “gravy” doesn’t quite do it justice. It’s not thick and heavy; rather, it’s a silky, savoury coating that clings to each bite. The jus is the result of low heat working steadily over time, coaxing out all the goodness from the meat, vegetables, and aromatics. With a quick strain or reduction at the end, it becomes something you’ll want to soak up every last drop of.

One of the pleasures of a dish like slow braised beef is how adaptable it is to different occasions. Serve it midweek and it becomes a satisfying, no-nonsense meal that leaves you with leftovers to enjoy the next day. Present it at a Sunday gathering and it takes on the air of a special family favourite—the kind of dish where people linger at the table just a little longer, perhaps with a second helping “just to be sure.”

Slow Braised Beef is also forgiving. If it stays in the oven longer than you planned, it only gets better. The flavours mingle and deepen, and the vegetables relax into the sauce. It doesn’t ask you to hover over it or check it constantly. In fact, you can step away, get on with the rest of your day, and come back to find it quietly doing exactly what it should.

When it comes to serving, you’ve got plenty of options. A dish this comforting deserves sides that complement without competing. Here are some excellent accompaniments:

Side Accompaniment Ideas for Slow Braised Beef

• Creamy mashed potatoes – A classic choice, especially good for catching every drop of jus. A bit of butter and perhaps a splash of cream give the mash a velvety texture that sits perfectly alongside the soft beef and sweet vegetables.
• Buttered baby potatoes – If you prefer something with a little bite, small potatoes simmered and rolled in butter and herbs make a lovely pairing.
• Cauliflower cheese – Rich, cheesy, and slightly golden on top, cauliflower cheese brings a cosy richness that works brilliantly with the jus and tender meat.
• Buttered greens – Think kale, Savoy cabbage, green beans, or broccoli. Lightly cooked and simply dressed, they bring colour and a bit of freshness to the plate.
• Yorkshire puddings – Not just for roast beef! A fluffy Yorkshire pudding is excellent for scooping up the vegetables and soaking up the jus.
• Crusty bread – For a more rustic feel, a chunk of bread is all you need to mop up sauces and savour every bite.

No matter how you serve it, Slow Braised Beef is the kind of dish that draws people in and makes them feel welcome. It’s hearty without being heavy, elegant without being fancy, and as comforting as food can be. Whether it’s a rainy evening, a family meal, or you simply want something that makes the kitchen smell wonderful, this dish delivers. It doesn’t shout for attention—but it always earns it.

Slow Braised Beef

This Slow Braised Beef is all about tender meat that gently falls apart after hours of cooking in a rich, savoury jus. The sweetness of parsnips and carrots adds depth and balance, making every mouthful deeply satisfying. It’s a warming, comforting dish ideal for leisurely weekends or cosy family meals.

4.84 from 49 votes

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Course: Main Dish

Cuisine: British

Keyword: Beef, Braised, Red Wine, Slow Braised Beef, Vegetables

Prep Time: 20 minutes minutes

Cook Time: 3 hours hours 30 minutes minutes

Total Time: 3 hours hours 50 minutes minutes

Servings: 4 People

Calories: 304kcal

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Ingredients

 

MetricImperial

• ▢ 1.2 kg braising beef such as chuck, brisket, or shin, cut into large chunks
• ▢ 2 tbsp plain flour optional, for coating
• ▢ 2 tbsp olive oil vegetable oil
• ▢ 2 medium onions sliced or roughly chopped
• ▢ 3 cloves garlic crushed or sliced
• ▢ 4 large carrots peeled and cut into large chunks
• ▢ 4 large parsnips peeled and cut into large chunks
• ▢ 2 tbsp tomato purée
• ▢ 500 ml beef stock or a mix of stock and red wine
• ▢ 2 leaves bay
• ▢ 3 sprigs fresh thyme 1 tsp dried
• ▢ salt to taste
• ▢ black pepper to taste
• ▢ 150 ml red wine replace part of the stock
• ▢ 1 tbsp Worcestershire sauce
• ▢ 1 splash balsamic vinegar for added depth

Instructions

• Pat the beef dry with kitchen paper and season generously with salt and pepper. If using, lightly coat the pieces in flour—this helps with browning and thickening later.
  1.2 kg braising beef, salt, black pepper, 2 tbsp plain flour
• Heat the oil in a large casserole dish or heavy-based pot over medium-high heat.
  2 tbsp olive oil
• Brown the beef in batches, turning to colour all sides. Remove and set aside.
• In the same pot, add the onions and cook until softened and lightly golden.
  2 medium onions
• Add the garlic and tomato purée and cook for another minute to take off the raw edge.
  3 cloves garlic, 2 tbsp tomato purée
• Return the beef to the pot. Pour in the stock (and wine if using), then add bay leaves, thyme, and any optional additions like Worcestershire sauce. Stir gently, scraping up any browned bits from the bottom.
  500 ml beef stock, 2 leaves bay, 3 sprigs fresh thyme, 150 ml red wine, 1 tbsp Worcestershire sauce, 1 splash balsamic vinegar
• Bring the mixture to a simmer, then reduce the heat to low. Cover with a lid and cook gently on the hob or transfer to a preheated oven at 150°C (130°C fan) / 300°F.
• Let it cook for around 2 hours.
• After 2 hours, stir in the carrots and parsnips. Replace the lid and cook for another 1 to 1½ hours, or until the beef is completely tender and the vegetables are soft but holding their shape.
  4 large carrots, 4 large parsnips
• Remove the bay leaves and thyme sprigs. If you’d like a richer jus, simmer the liquid uncovered for a few minutes to reduce slightly. Taste and adjust seasoning.
• Spoon the slow braised beef and vegetables onto warm plates and ladle over the jus. Pair with your chosen sides such as mashed potatoes, buttered greens, or Yorkshire puddings.

Nutrition

Calories: 304kcal | Carbohydrates: 48g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 378mg | Potassium: 1265mg | Fiber: 11g | Sugar: 15g | Vitamin A: 12141IU | Vitamin C: 38mg | Calcium: 123mg | Iron: 3mg