Slow-Braised Beef in Tomato Sauce: The Ultimate Comfort Dish
Nothing says comfort food quite like a plate of tender, slow-braised beef in a rich tomato sauce. This dish combines the melt-in-your-mouth texture of perfectly cooked beef with the hearty flavors of tomatoes, carrots, and fresh herbs. Whether it’s a family dinner or a special occasion, this recipe is sure to impress with its deep flavors and rustic charm.
Braising beef is a time-honored technique that transforms even the toughest cuts into tender perfection. With a few simple ingredients and a bit of patience, you’ll have a dish that tastes like it’s been simmering in a country kitchen all day long.
The Story Behind the Dish
This slow-braised beef recipe was inspired by classic Southern and Italian cooking, where slow cooking is key to developing bold, rich flavors. Growing up, my grandmother would braise beef with fresh tomatoes from her garden, filling the house with an irresistible aroma. This recipe brings that tradition to life, combining old-world techniques with modern flavors.
Why You’ll Love This Recipe
- Perfectly Tender Beef: Slow braising ensures the beef is fork-tender and full of flavor.
- Rich and Hearty Sauce: The tomato-based sauce is infused with garlic, herbs, and sweet carrots for a deep, satisfying flavor.
- Versatile: Serve with mashed potatoes, pasta, or crusty bread to soak up the sauce.
- Make-Ahead Friendly: Tastes even better the next day, making it perfect for meal prep or entertaining.
Step-by-Step Preparation
Ingredients:
- 3 lbs chuck roast or brisket, cut into large chunks
- 2 tbsp olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 2 carrots, diced
- 1 can (28 oz) crushed tomatoes
- 1 cup beef broth
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp smoked paprika
- 2 bay leaves
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Sear the Beef
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Season the beef generously with salt and pepper, then sear on all sides until browned. Remove and set aside.
- Cook the Vegetables
- In the same pot, sauté the onion, garlic, and carrots until softened and fragrant (about 5 minutes).
- Build the Sauce
- Add crushed tomatoes, beef broth, oregano, basil, smoked paprika, and bay leaves to the pot. Stir to combine and bring to a simmer.
- Braise the Beef
- Return the seared beef to the pot, submerging it in the sauce. Cover with a lid and reduce the heat to low. Let it simmer for 2 ½ to 3 hours, or until the beef is fork-tender.
- Finish and Serve
- Discard the bay leaves and adjust seasoning with salt and pepper as needed. Garnish with fresh parsley before serving.
Tips for Success
- Cut Selection: Use cuts like chuck roast, brisket, or short ribs for the best braising results.
- Layer the Flavor: Deglaze the pot with a splash of red wine after searing the beef for extra depth.
- Low and Slow: Don’t rush the braising process—low heat and time are key to tender meat.
Serving Suggestions
- Pair with creamy mashed potatoes or buttery polenta for a classic pairing.
- Serve over pappardelle pasta for an Italian-inspired twist.
- Add crusty bread on the side to soak up the rich tomato sauce.