Slow Braised Beef with Mash

Fancy a dinner that tastes like you’ve been cooking all day?

This Slow Braised Beef with Mash is rich, tender, and worth every minute it spends in the oven.

 

This is the meal I make when I want leftovers almost as much as dinner itself.

The beef gets better the longer it cooks, turning so tender it falls apart with nothing more than a fork.

The gravy is the real star. It starts with the beef, onions, and vegetables, then slowly thickens into something you’ll want to pour over everything on the plate.

The mashed potatoes don’t need to be fancy either. They’re there to catch every last spoonful.

It’s not a quick recipe, but it doesn’t need much from you once it’s in the oven.

Most of the work happens while you get on with your day, and the smell that fills the house lets you know dinner is taking care of itself.

This is the sort of meal people go quiet for. Then somebody asks if there’s enough left for tomorrow. There usually isn’t.

 

Why You’ll Love This Recipe

• Melt-in-your-mouth tender beef.
• Rich, savory red wine gravy.
• Perfect for make-ahead meals.
• Great for family dinners or special occasions.
• Pairs perfectly with creamy mashed potatoes.
• Even better the next day.

 

Ingredients

For the Beef

• 2½ pounds beef chuck roast, cut into large cubes
• 2 tablespoons olive oil
• Salt and black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 tablespoons all-purpose flour

For the Braising Liquid

• 1 large onion, diced
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 1½ cups dry red wine
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 2 teaspoons fresh thyme (or 1 teaspoon dried)
• 1 bay leaf

Vegetables

• 4 large carrots, peeled and cut into chunks

For Serving

• Creamy mashed potatoes
• Fresh chopped parsley

Equipment

• Dutch oven or heavy pot with lid
• Wooden spoon
• Tongs
• Measuring cups and spoons

How to Make Slow Braised Beef

Step 1: Season and brown the beef

Pat the beef dry and season with salt, pepper, garlic powder, and onion powder. Toss with the flour until lightly coated.

Heat the olive oil in a Dutch oven over medium-high heat. Brown the beef in batches until a deep crust forms on all sides, about 3 to 4 minutes per batch. Transfer to a plate.

Step 2: Build the flavor

Reduce the heat to medium and add the onion. Cook for about 5 minutes until softened.

Stir in the garlic and tomato paste and cook for another minute.

Pour in the red wine, scraping up every browned bit from the bottom of the pot. Let it simmer for 3 to 4 minutes to reduce slightly.

Step 3: Braise

Return the beef to the pot.

Add the beef broth, Worcestershire sauce, thyme, and bay leaf.

Cover and bake at 325°F (160°C) for 2½ hours.

Step 4: Add the carrots

Stir in the carrots during the last 45 minutes of cooking.

Continue cooking until the beef is fork tender and the carrots are perfectly soft.

Step 5: Finish the gravy

Remove the bay leaf.

If you’d like a thicker gravy, simmer uncovered on the stovetop for 5 to 10 minutes until it reaches your desired consistency.

Taste and adjust the seasoning.

Step 6: Serve

Spoon creamy mashed potatoes into bowls.

Top with generous portions of the braised beef, carrots, and rich red wine gravy.

Finish with chopped fresh parsley and serve immediately.

Tips

• Chuck roast is the best cut because it becomes incredibly tender after slow cooking.
• Brown the beef well. Those caramelized bits create the deep flavor in the gravy.
• Choose a dry red wine like Cabernet Sauvignon or Merlot.
• Let the beef rest in the gravy for 10 minutes before serving for even better flavor.
• Make it a day ahead if possible. The flavors become even richer overnight.

Variations

• Add mushrooms during the last hour.
• Stir in pearl onions instead of diced onions.
• Add parsnips with the carrots.
• Use beef stock instead of broth for a richer gravy.
• Finish with a splash of heavy cream for a silky sauce.
• Serve over buttered egg noodles instead of mashed potatoes.
• Add fresh rosemary along with the thyme.
• Cook everything in a slow cooker after browning the beef.

What to Serve With It

• Dinner rolls
• Roasted Brussels sprouts
• Buttered peas
• Green beans
• Caesar salad
• Roasted asparagus

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating

Warm gently on the stovetop over medium-low heat or microwave until heated through. Add a splash of beef broth if the gravy thickens too much.

Freezing

Freeze the braised beef and gravy for up to 3 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Can I make this in a slow cooker?
Yes. Brown the beef first, then cook on Low for 7 to 8 hours.

Can I skip the wine?
Yes. Replace it with additional beef broth, though the gravy won’t have quite the same depth of flavor.

What cut of beef works best?
Chuck roast is ideal because it becomes tender after long cooking.

Can I make this ahead of time?
Absolutely. It’s even better the next day.

How do I thicken the gravy?
Simmer uncovered or stir in a cornstarch slurry.

Can I use baby carrots?
Yes. Add them during the last hour of cooking.

Can I use instant mashed potatoes?
You can, but homemade mashed potatoes pair much better with the rich gravy.

How do I know when the beef is done?
It should easily pull apart with a fork.

Final Thoughts

This slow braised beef is comfort food at its finest.

The beef becomes unbelievably tender, the onion and red wine gravy is rich without being heavy, and the creamy mashed potatoes soak up every last drop of sauce.

Add those sweet roasted carrots and a sprinkle of fresh parsley, and you’ve got a meal that feels just as special on a quiet Sunday evening as it does for guests around the dinner table.