Looking for a comforting, slow-cooked stew that fills the kitchen with the rich aroma of tomatoes, herbs, and simmering beef? This Braised Beef in Tomato & Red Wine Sauce is perfect for chilly November evenings.
Ingredients
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2 tbsp olive oil
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2 lbs (900 g) beef chuck or stewing beef, cut into large chunks
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Salt and black pepper, to taste
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1 large onion, chopped
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2 carrots, diced
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3 cloves garlic, minced
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2 tbsp tomato paste
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1 cup red wine (optional but recommended)
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1 can (14 oz / 400 g) crushed tomatoes
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1 cup beef stock
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1 tsp dried thyme
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1 tsp dried oregano
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1 bay leaf
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Optional: a pinch of chili flakes for warmth
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Fresh parsley or basil, for garnish
Method
Step 1 – Brown the Beef. Heat olive oil in a heavy pot or Dutch oven over medium-high heat. Season beef generously with salt and pepper. Brown in batches, about 3–4 minutes per side. Remove and set aside.
Step 2 – Sauté the Veg. In the same pot, add onions and carrots. Sauté until softened (about 5 minutes). Add garlic and cook for another minute.
Step 3 – Add Tomato Base. Stir in tomato paste and cook for 1–2 minutes until darkened slightly (this deepens the flavour).
Step 4- Deglaze. Pour in the red wine and scrape up any browned bits from the bottom. Let it simmer for 2–3 minutes to reduce slightly.
Step 5 – Build the Sauce. Add crushed tomatoes, beef stock, thyme, oregano, bay leaf, and (if using) chili flakes. Return the beef to the pot and stir well.
Step 6 – Simmer. Bring to a gentle simmer, cover, and reduce heat to low. Cook for about 2 hours, stirring occasionally, until the beef is fork-tender and the sauce is rich and thick.
Step 7 – Finish and Serve. Adjust seasoning with salt and pepper. Garnish with chopped parsley or basil.
