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.

Saktekokt stekebiff med rødvinssaus og rotgrønnsaker

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 for matlaging av stekebiff

Brun alltid kjøttet først – det bygger smak.
Bruk en kraftig gryte eller nederlandsk ovn for jevn varme.
Deglaser med vin for å løfte alle de smakfulle bitene.
Hold lokket tett for møre resultater.
Tilsett rotgrønnsakene tidlig så de trekker i smak.
Smak til og juster krydder til slutt.
La retten hvile før servering for best konsistens.
Ikke skynd deg - sakte matlaging er nøkkelen.
Bruk kvalitetskraft eller beinbuljong for rikdom.
Oppbevar rester over natten - smaken blir enda bedre.

Server den med forslag

Kremet potetmos
Sprø baguette eller surdeig
Dampet greener (som grønnkål eller kål)
Stekt rosenkål
Yorkshire puddinger
Pastinakkpuré
Smørte nudler eller eggepasta
Et glass rødvin (Cabernet eller Shiraz)
Syltet rødløk
Pepperrotkrem på siden

Vanlige spørsmål

Spørsmål: Hva er stekebiff?
A: Det er et tøft snitt (som chuck eller kniv) som er ideell for langsom matlaging og steking.

Spørsmål: Kan jeg lage dette i en slowcooker?
A: Ja – stek kjøttet først, og stek deretter på lavt nivå i 6–8 timer.

Spørsmål: Kan jeg fryse denne retten?
A: Absolutt - avkjøl helt og frys ned i porsjoner i opptil 3 måneder.

Spørsmål: Hva kan jeg bruke i stedet for rødvin?
A: Bruk ekstra kraft med en skvett balsamicoeddik eller druejuice.

Spørsmål: Kan jeg bruke andre grønnsaker?
A: Ja - kålrotstappe, kålrot eller selleri fungerer utmerket i stedet for gulrøtter og pastinakk.

Spørsmål: Er denne retten glutenfri?
A: Bruk glutenfritt mel og sjekk Worcestershire-sausetiketten.

Spørsmål: Kan jeg forberede det en dag i forveien?
A: Ja - smaken blir dypere etter å ha hvilet over natten.

Spørsmål: Kan jeg tykne sausen mer?
A: La det småkoke uten lokk de siste 15 minuttene, eller tilsett maisstivelse.

Spørsmål: Hva er det beste snittet for braisering?
A: Chuck, blad eller brisket er alle utmerkede valg.

Spørsmål: Må den lages i ovnen?
A: Nei - du kan småkoke den på komfyrtopp hvis ovn ikke er et alternativ.

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Saktekokt stekebiff med rødvinssaus og rotgrønnsaker

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 for matlaging av stekebiff

Server den med forslag

Vanlige spørsmål

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 for matlaging av stekebiff

Server den med forslag

Vanlige spørsmål

Chef's Recommendation

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

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