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.

Prep Time 20

Cook Time 3 30

Total Time 3 50

Servings People

Ingredients

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