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.

Bistecca brasata a cottura lenta con salsa al vino rosso e ortaggi a radice

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%

Suggerimenti per cucinare la bistecca brasata

Rosolare sempre prima la carne: aumenta il sapore.
Usa una pentola resistente o un forno olandese per un calore uniforme.
Sfumare con il vino per sollevare tutti quei pezzi gustosi.
Tieni il coperchio ben chiuso per ottenere risultati teneri.
Aggiungere presto gli ortaggi a radice in modo che si impregnino di sapore.
Assaggia e aggiusta il condimento alla fine.
Lascia riposare il piatto prima di servire per ottenere la migliore consistenza.
Non avere fretta: la cottura lenta è la chiave.
Utilizzare brodo di qualità o brodo di ossa per arricchirlo.
Conserva gli avanzi durante la notte: il sapore diventa ancora migliore.

Servitelo con suggerimenti

Purè di patate cremoso
Baguette croccante o pasta madre
Verdure al vapore (come cavoli o cavoli)
Cavoletti di Bruxelles arrostiti
Budini dello Yorkshire
Purea di pastinaca
Tagliatelle al burro o pasta all'uovo
Bicchiere di vino rosso (Cabernet o Shiraz)
Cipolle rosse marinate
Crema di rafano a parte

Domande frequenti

D: Cos'è la bistecca brasata?
R: È un taglio duro (come il mandrino o la lama) ideale per cotture lente e brasature.

D: Posso farlo in una pentola a cottura lenta?
R: Sì, prima scotta la carne, poi cuoci a fuoco basso per 6-8 ore.

D: Posso congelare questo piatto?
R: Assolutamente: raffreddare completamente e congelare in porzioni per un massimo di 3 mesi.

D: Cosa posso usare al posto del vino rosso?
R: Utilizzare brodo extra con una spruzzata di aceto balsamico o succo d'uva.

D: Posso usare altre verdure?
R: Sì, la rapa rapa o il sedano funzionano benissimo al posto delle carote e delle pastinache.

D: Questo piatto è senza glutine?
R: Usa farina senza glutine e controlla l'etichetta della salsa Worcestershire.

D: Posso prepararlo il giorno prima?
R: Sì, il sapore si intensifica dopo aver riposato durante la notte.

D: Posso addensare di più il sugo?
R: Cuocere a fuoco lento scoperto per gli ultimi 15 minuti o aggiungere un impasto di amido di mais.

D: Qual è il taglio migliore per la brasatura?
R: Chuck, lama o petto sono tutte scelte eccellenti.

D: È necessario cuocere in forno?
R: No, puoi cuocerlo a fuoco lento sul piano cottura se il forno non è un'opzione.

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Bistecca brasata a cottura lenta con salsa al vino rosso e ortaggi a radice

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

Suggerimenti per cucinare la bistecca brasata

Servitelo con suggerimenti

Domande frequenti

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

Suggerimenti per cucinare la bistecca brasata

Servitelo con suggerimenti

Domande frequenti

Chef's Recommendation

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

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