What cut of beef works best for this dish?

Beef chuck is ideal due to its marbling and toughness, which softens beautifully during slow braising.

Can I use other vegetables instead of carrots and potatoes?

Yes, substitutes like sweet potatoes or parsnips add unique flavors while maintaining the hearty texture.

Red wine enriches the broth by adding acidity and depth, balancing the richness of the beef.

Braising for about 2 hours in total—first the beef and aromatics, then with vegetables—ensures tender, flavorful results.

A heavy ovenproof pot or Dutch oven is preferred for even heat distribution and ease of transferring to the oven.

Yes, marinating the beef in red wine and herbs overnight enhances the flavors, and the dish can be gently reheated before serving.

Tender beef slowly braised with aromatic vegetables, creating a comforting and hearty one-pot meal perfect for family dinners.

This recipe has become a favorite in my family, especially during colder months when a warm filling meal is just what we crave.

Preheat oven:: Preheat the oven to 160°C (325°F).
Season beef:: Season the beef cubes generously with salt and pepper.
Sear beef:: In a large Dutch oven or heavy ovenproof pot, heat olive oil over medium-high heat. Sear the beef in batches until browned on all sides; transfer to a plate.
Sauté vegetables:: Add onions, celery, and garlic to the same pot. Sauté for 3 4 minutes until softened.
Add tomato paste:: Stir in tomato paste and cook for 1 minute.
Deglaze with wine:: Pour in red wine, scraping any browned bits from the bottom of the pot. Let simmer for 2 minutes.
Combine ingredients:: Return the beef to the pot. Add beef broth, bay leaves, thyme, and rosemary. Bring to a simmer.
Braise:: Cover and transfer to the preheated oven. Braise for 1 hour and 30 minutes.
Add vegetables:: Add carrots and potatoes, stir gently, cover, and continue braising in the oven for another 1 hour, until the beef and vegetables are tender.
Finish dish:: Remove bay leaves. Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley if desired.

This dish often brings my family together around the table, sharing stories and enjoying warm comfort food.

To make this recipe successfully you will need a Dutch oven or heavy ovenproof pot, a chefs knife, a cutting board, and a wooden spoon.

Contains none of the major allergens. Ensure beef broth and tomato paste are gluten-free if required.

Each serving contains approximately 565 calories, 23 g of total fat, 38 g of carbohydrates, and 48 g of protein.

With just a little patience, this recipe rewards you with rich flavors that improve the next day, making it perfect for leftovers.

→ What cut of beef works best for this dish?: Beef chuck is ideal due to its marbling and toughness, which softens beautifully during slow braising.
→ Can I use other vegetables instead of carrots and potatoes?: Yes, substitutes like sweet potatoes or parsnips add unique flavors while maintaining the hearty texture.
→ Why is red wine used in the cooking process?: Red wine enriches the broth by adding acidity and depth, balancing the richness of the beef.
→ How long should the beef be braised for optimal tenderness?: Braising for about 2 hours in total—first the beef and aromatics, then with vegetables—ensures tender, flavorful results.
→ What cookware is recommended for this method?: A heavy ovenproof pot or Dutch oven is preferred for even heat distribution and ease of transferring to the oven.
→ Can this dish be prepared ahead of time?: Yes, marinating the beef in red wine and herbs overnight enhances the flavors, and the dish can be gently reheated before serving.