The BEST Braised Beef recipe! This tender and flavorful beef braised in red wine with carrots and parsnips will is sure to become a family favorite. Easy to make in the oven or your slow cooker and slimming friendly too! You can increase the amount of beef if you like to serve more.
Prep Time20 minutesmins
Cook Time2 hourshrs30 minutesmins
Total Time2 hourshrs50 minutesmins
Course: Main Course
Cuisine: American
Keyword: Braised Beef, Braised Beef in red wine, Braised beef recipe, Slow Cooked Beef
1tbspbrown sugaror Sukrin Gold for slimming version
½tspsalt
4garlic cloves, minced
2bay leaves
3tbsptomato paste
3tbspWorcestershire sauce or Soy sauce
2tbspred wine vinegar
1tspfish sauce, optional
¾cup| 180ml beef stock(I used Knorr rich beef stockpot)
¼cup| 60ml red wine, eg merlot
3carrots, peeled and sliced
3parsnips, peel and diced
Salt and pepper to season, to taste
1tbspfresh parsley, to garnish
Instructions
Preheat the oven to 325F (160C).
Cut your braising steak into fairly big chunks. Pat dry and then season generously with coarse salt and freshly ground pepper.
Heat your pot and mist with cooking spray (or add a tablespoon of olive oil). Sear the beef, in batches, over high heat until nicely browned. The beef should sizzle when it hits the pot. Don’t turn it until it releases easily from the pot. Set aside.
Add a splash of red wine (or stock) to deglaze the pot. It will sizzle and steam when it hits the hot pot. Use a wooden spoon to scrape any browned bits at the bottom of the pot.
Lower the heat and add more cooking spray (or a little oil). Add the sliced onions, salt, garlic granules and brown sugar. Cook, stirring occasionally, for 5-10 minutes until the onions are soft and slightly caramelised. You can cover the pot to aid this but keep stirring.
Add the minced garlic and bay leaves, stirring for a couple of minutes.
Stir in the Worcestershire sauce, fish sauce, red wine vinegar and tomato paste.
Pour in the beef stock and red wine and bring to a simmer.
Nestle the beef over the onions (the liquid level should come about halfway up).
Add the carrots and parsnips, cover the pot and cook in the oven for 2-2 ½ hours or until the meat is perfectly tender if pierced with a knife. Check after 2 hours and take it from there.
Discard the bay leaves. Check the seasoning and add pepper and salt (if needed). Garnish with chopped parsley and serve over mashed potatoes.
Slow Cooker Method
Cut your braising steak into fairly big chunks. Pat dry and then season generously with coarse salt and freshly ground pepper.
Heat your pot and mist your pot with cooking spray (or add a tablespoon of olive oil). Sear the beef, in batches, over high heat until nicely browned. The beef should sizzle when it hits the pot. Don’t turn it until it releases easily from the pot. Set aside.
Add a splash of red wine (or stock) to deglaze the pot. It will sizzle and steam when it hits the hot pot. Use a wooden spoon to scrape any browned bits at the bottom of the pot.
Lower the heat and add more cooking spray (or a little oil). Add the sliced onions, salt, garlic granules and brown sugar. Cook, stirring occasionally, for 5-10 minutes until the onions are soft and slightly caramelised. You can cover the pot to aid this but keep stirring.
Add the minced garlic and bay leaves, stirring for a couple of minutes.
Stir in the Worcestershire sauce, fish sauce, red wine vinegar and tomato paste.
Pour in the beef stock and red wine and bring to a simmer.
Transfer to the slow cooker and then add the beef and vegetables. Cover and cook on LOW for 8 hours.
Discard the bay leaves. Check the seasoning and add pepper and salt (if needed). Garnish with chopped parsley and serve over mashed potatoes.
Video
Notes
Can I make this recipe in an Instant Pot?An Instant Pot can be used to cook the beef, but I would recommend you brown it and caramelise the onions in a pot first. This is simply because the Instant Pot is relatively small and it might get too hot while you are searing the beef.Transfer everything to the pressure cooker and cook on high pressure for 40 minutes, allowing for natural release.Please note I am not affiliated in any way with Slimming World or Weight Watchers. These weight loss plans are often updated in line with latest nutritional guidance and may change so for accurate information it is best to join as a member.Nutritional information is always approximate and will depend on serving sizes and quality of ingredients.