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.

Bife refogado cozido lentamente com molho de vinho tinto e raízes

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%

Dicas para cozinhar bife refogado

Sempre doure a carne primeiro – isso dá sabor.
Use uma panela resistente ou forno holandês para aquecer uniformemente.
Deglaze com vinho para levantar todos aqueles pedaços saborosos.
Mantenha a tampa bem fechada para obter resultados macios.
Adicione as raízes cedo para que absorvam o sabor.
Prove e ajuste os temperos no final.
Deixe o prato descansar antes de servir para obter melhor textura.
Não se apresse – cozinhar lentamente é fundamental.
Use caldo de qualidade ou caldo de osso para enriquecer.
Guarde as sobras durante a noite – o sabor fica ainda melhor.

Sirva com sugestões

Purê de batata cremoso
Baguete crocante ou massa fermentada
Verduras cozidas no vapor (como couve ou repolho)
Couves de Bruxelas assadas
Pudins de Yorkshire
Purê de pastinaga
Macarrão com manteiga ou macarrão com ovo
Copo de vinho tinto (Cabernet ou Shiraz)
Cebola roxa em conserva
Creme de raiz-forte à parte

Perguntas frequentes

P: O que é bife refogado?
R: É um corte duro (como mandril ou lâmina) ideal para cozimento lento e refogado.

P: Posso fazer isso em uma panela elétrica?
R: Sim – sele a carne primeiro e depois cozinhe em fogo baixo por 6–8 horas.

P: Posso congelar este prato?
R: Absolutamente – deixe esfriar completamente e congele em porções por até 3 meses.

P: O que posso usar em vez de vinho tinto?
R: Use caldo extra com um pouco de vinagre balsâmico ou suco de uva.

P: Posso usar outros vegetais?
R: Sim - nabo, nabo ou aipo funcionam muito bem no lugar de cenouras e pastinacas.

P: Este prato não contém glúten?
R: Use farinha sem glúten e verifique o rótulo do molho inglês.

P: Posso prepará-lo com um dia de antecedência?
R: Sim – o sabor se aprofunda depois de descansar durante a noite.

P: Posso engrossar mais o molho?
R: Cozinhe descoberto nos últimos 15 minutos ou adicione uma pasta de amido de milho.

P: Qual é o melhor corte para refogar?
R: Chuck, lâmina ou peito são escolhas excelentes.

P: Precisa cozinhar no forno?
R: Não – você pode cozinhá-lo no fogão se o forno não for uma opção.

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Bife refogado cozido lentamente com molho de vinho tinto e raízes

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

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Servings

Prep Time

Cook Time

Calories

Ingredients

Directions

Nutrition

Nutrition

Upgrade Your Kitchen Tools

Dicas para cozinhar bife refogado

Sirva com sugestões

Perguntas frequentes

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

Dicas para cozinhar bife refogado

Sirva com sugestões

Perguntas frequentes

Chef's Recommendation

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

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