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.

Filete estofado cocido a fuego lento con salsa de vino tinto y tubérculos

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%

Consejos para cocinar un filete estofado

Dore siempre la carne primero: le da sabor.
Use una olla resistente o una olla para obtener un calor uniforme.
Desglase con vino para levantar todos esos sabrosos trozos.
Mantenga la tapa bien cerrada para obtener resultados tiernos.
Agregue los tubérculos temprano para que se impregnen de sabor.
Pruebe y ajuste la sazón al final.
Deje reposar el plato antes de servir para obtener una mejor textura.
No se apresure: la cocción lenta es la clave.
Utilice caldo de calidad o caldo de huesos para enriquecer.
Guarde las sobras durante la noche; el sabor mejora aún más.

Sírvelo con sugerencias

Puré de patatas cremoso
Baguette crujiente o masa madre
Verduras al vapor (como col rizada o repollo)
Coles de Bruselas asadas
pudines de yorkshire
Puré de chirivía
Fideos con mantequilla o pasta al huevo
Copa de vino tinto (Cabernet o Shiraz)
Cebollas rojas en escabeche
Crema de rábano picante para acompañar

Preguntas frecuentes

P: ¿Qué es estofar un bistec?
R: Es un corte duro (como el chuck o el cuchillo) ideal para cocinar a fuego lento y estofar.

P: ¿Puedo hacer esto en una olla de cocción lenta?
R: Sí, primero dore la carne y luego cocine a fuego lento durante 6 a 8 horas.

P: ¿Puedo congelar este plato?
R: Absolutamente: enfríelo completamente y congélelo en porciones por hasta 3 meses.

P: ¿Qué puedo usar en lugar de vino tinto?
R: Utilice caldo extra con un chorrito de vinagre balsámico o jugo de uva.

P: ¿Puedo usar otras verduras?
R: Sí, el colinabo, el nabo o el apio funcionan muy bien en lugar de zanahorias y chirivías.

P: ¿Este plato no contiene gluten?
R: Utilice harina sin gluten y consulte la etiqueta de su salsa Worcestershire.

P: ¿Puedo prepararlo con un día de anticipación?
R: Sí, el sabor se intensifica después de reposar durante la noche.

P: ¿Puedo espesar más la salsa?
R: Cocine a fuego lento sin tapar durante los últimos 15 minutos o agregue una mezcla de maicena.

P: ¿Cuál es el mejor corte para estofar?
R: Chuck, Blade o Brisket son excelentes opciones.

P: ¿Es necesario cocinar en el horno?
R: No, puedes cocinarlo a fuego lento en la estufa si el horno no es una opción.

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Filete estofado cocido a fuego lento con salsa de vino tinto y tubérculos

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

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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

Consejos para cocinar un filete estofado

Sírvelo con sugerencias

Preguntas frecuentes

Chef's Recommendation

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