Q: What is braising steak?

A: It’s a tough cut (like chuck or blade) ideal for slow cooking and braising.

Q: Can I make this in a slow cooker?

A: Yes — sear the meat first, then cook on low for 6–8 hours.

Q: Can I freeze this dish?

A: Absolutely — cool completely and freeze in portions for up to 3 months.

Q: What can I use instead of red wine?

A: Use extra stock with a splash of balsamic vinegar or grape juice.

Q: Can I use other vegetables?

A: Yes — swede, turnip, or celery work great in place of carrots and parsnips.

Q: Is this dish gluten-free?

A: Use gluten-free flour and check your Worcestershire sauce label.

Q: Can I prepare it a day ahead?

A: Yes — the flavour deepens after resting overnight.

Q: Can I thicken the gravy more?

A: Simmer uncovered for the last 15 minutes, or add a cornstarch slurry.

Q: What’s the best cut for braising?

A: Chuck, blade, or brisket are all excellent choices.

Q: Does it need to cook in the oven?

A: No — you can simmer it on the stovetop if oven isn’t an option.

Langsomt tilberedt braiseringsbøf med rødvinssovs og rodfrugter

Slow-Cooked Braising Steak with Red Wine Gravy and Root Vegetables

Rated 5.0 stars by 1 users

Cuisine

British

Servings

Prep Time

20 minutes

Cook Time

3 hours

Calories

540

Braising steak is the kind of ingredient that rewards patience. When cooked low and slow, it transforms from a tough cut into something deeply tender, juicy, and packed with flavour.

This recipe makes the most of that transformation by nestling seasoned beef chunks into a bed of hearty root vegetables and bathing it all in a rich red wine gravy. It’s the kind of dish that fills your kitchen with incredible aromas and your plate with real comfort.

Perfect for weekends, family dinners, or when you need food that warms you to your bones, this braising steak recipe is a one-pot wonder. The red wine adds depth, the Worcestershire sauce adds umami, and the herbs round everything out with rustic charm.

Serve it with mashed potatoes or crusty bread and you’ve got a meal that’s as satisfying as it is timeless. Every bite melts in your mouth — proof that slow cooking is always worth the wait.

Image of Slow-Cooked Braising Steak with Red Wine Gravy and Root Vegetables

Ingredients

1.5 lbs (700g) braising steak (such as chuck or blade), cut into large chunks
Salt and freshly ground black pepper
2 tablespoons flour
2 tablespoons olive oil
1 onion, chopped
2 carrots, sliced
2 parsnips, sliced
3 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon fresh thyme or 1/2 tsp dried
1 teaspoon rosemary (optional)
1 bay leaf
1 cup red wine
1.5 cups beef stock
1 tablespoon Worcestershire sauce

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Directions

Preheat oven to 325°F (160°C). Pat the braising steak dry, season with salt and pepper, and lightly coat with flour.
In a heavy oven-safe pot or Dutch oven, heat olive oil over medium-high heat. Brown the steak pieces in batches. Remove and set aside.
In the same pot, sauté onion, carrots, parsnips, and garlic for 4–5 minutes. Stir in tomato paste, herbs, and bay leaf.
Return beef to the pot. Add red wine, scraping up any browned bits. Pour in beef stock and Worcestershire sauce. Bring to a simmer.
Cover and transfer to the oven. Cook for 2.5–3 hours, or until the beef is fork-tender and the sauce has thickened.
Remove bay leaf and adjust seasoning. Serve hot with mash or crusty bread.

Nutrition

Serving Size: 1
per serving: Calories; 540

Amount/Serving % Daily Value

Fat: 30 grams; 38%
Saturated Fat: 10 grams; 50%
Cholesterol: 110 milligrams; 37%
Sodium: 540 milligrams; 23%
Carbs: 20 grams; 7%
Protein: 38 grams
Sugar: 5 grams
Fiber: 4 grams; 14%

Tips til madlavning af braiseringsbøf

Brun altid kødet først - det giver smag.
Brug en kraftig gryde eller hollandsk ovn for jævn varme.
Deglaze med vin for at løfte alle de velsmagende bidder.
Hold låget tæt på for møre resultater.
Tilsæt rodfrugterne tidligt, så de trækker i smag.
Smag til og tilpas krydderi til sidst.
Lad retten hvile inden servering for den bedste konsistens.
Skynd dig ikke - langsom madlavning er nøglen.
Brug kvalitetsfond eller knoglebouillon for rigdom.
Opbevar rester natten over - smagen bliver endnu bedre.

Server den med forslag

Cremet kartoffelmos
Sprød baguette eller surdej
Dampede grøntsager (som grønkål eller kål)
Ristede rosenkål
Yorkshire buddinger
Pastinakpuré
Smørede nudler eller ægspasta
Glas rødvin (Cabernet eller Shiraz)
Syltede rødløg
Peberrodscreme på siden

FAQ'er

Q: Hvad er braiseringsbøf?
A: Det er et hårdt snit (som chuck eller klinge) ideel til langsom madlavning og braisering.

Q: Kan jeg lave dette i en slow cooker?
A: Ja – svits kødet først og steg derefter ved lav temperatur i 6-8 timer.

Q: Kan jeg fryse denne ret?
A: Absolut - afkøl helt og frys ned i portioner i op til 3 måneder.

Q: Hvad kan jeg bruge i stedet for rødvin?
A: Brug ekstra fond med et stænk balsamicoeddike eller druesaft.

Q: Kan jeg bruge andre grøntsager?
A: Ja - kålrot, majroer eller selleri fungerer godt i stedet for gulerødder og pastinak.

Q: Er denne ret glutenfri?
A: Brug glutenfrit mel og tjek din Worcestershire sauce etiket.

Q: Kan jeg forberede det en dag i forvejen?
A: Ja - smagen bliver dybere efter at have hvilet natten over.

Q: Kan jeg tykne sovsen mere?
A: Lad det simre uden låg de sidste 15 minutter, eller tilsæt en majsstivelse.

Q: Hvad er det bedste snit til at braisere?
A: Chuck, klinge eller bryst er alle fremragende valg.

Q: Skal den laves i ovnen?
A: Nej - du kan simre det på komfuret, hvis ovnen ikke er en mulighed.

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Langsomt tilberedt braiseringsbøf med rødvinssovs og rodfrugter

Slow-Cooked Braising Steak with Red Wine Gravy and Root Vegetables

Category

Cuisine

Servings

Prep Time

Cook Time

Calories

Ingredients

Directions

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Nutrition

Upgrade Your Kitchen Tools

Tips til madlavning af braiseringsbøf

Server den med forslag

FAQ'er

Chef's Recommendation

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Slow-Cooked Braising Steak with Red Wine Gravy and Root Vegetables

Category

Cuisine

Servings

Prep Time

Cook Time

Calories

Ingredients

Directions

Nutrition

Nutrition

Upgrade Your Kitchen Tools

Tips til madlavning af braiseringsbøf

Server den med forslag

FAQ'er

Chef's Recommendation

Join 5,000+ Home Cooks Who Sharpen Their Own Knives

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