Ah! You’re describing slow-cooked beef, the kind that becomes tender, rich, and deeply flavorful—perfect for short ribs or stewing beef. Here’s a detailed guide for making it, plus a slow-cooker method.
Slow-Cooked Beef (Short Ribs / Stewing Beef)
Ingredients (4–6 servings)
- 2–3 lbs beef short ribs or stew meat (chuck roast, beef cubes)
- 2 tbsp olive oil
- Salt and black pepper
- 1 onion, chopped
- 2–3 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 cup red wine (optional, adds depth)
- 3 cups beef broth
- 2 tbsp tomato paste
- 1 tsp dried thyme or rosemary
- 1–2 bay leaves
- Optional: 1–2 tsp Worcestershire sauce
Instructions (Stovetop / Oven Braise)
- Sear the meat
Pat beef dry and season with salt and pepper. Heat olive oil in a heavy pot or Dutch oven over medium-high heat. Brown meat on all sides—this locks in flavor. Remove meat and set aside. - Sauté aromatics
In the same pot, sauté onions, carrots, and celery until softened (~5 minutes). Add garlic and cook 1 minute more. - Deglaze
Stir in red wine or a splash of broth to deglaze the pot, scraping up the browned bits. - Add liquids & seasonings
Return beef to the pot. Stir in beef broth, tomato paste, thyme, bay leaves, and Worcestershire sauce. - Slow cook / braise
- Oven method: Cover and bake at 325°F (160°C) for 2.5–3 hours until beef is tender.
- Stovetop method: Simmer gently on low heat, covered, 2.5–3 hours until meat falls apart.
- Finish
Remove bay leaves. If desired, thicken the sauce by simmering uncovered for 10–15 minutes or adding a cornstarch slurry.
Slow-Cooker Version
- Sear beef as above (optional but adds flavor).
- Add beef, vegetables, broth, wine, and seasonings to slow cooker.
- Cook on low 7–8 hours or high 4–5 hours, until meat is fall-apart tender.
- Remove bay leaves, taste, and adjust seasoning. Serve with mashed potatoes, rice, or crusty bread.
Tips for Perfect Slow-Cooked Beef
- Cut size matters: 2-inch chunks or bone-in short ribs work best for even cooking.
- Low and slow: Slow cooking at a gentle temperature ensures tender, juicy beef.
- Flavor layering: Browning meat and sautéing aromatics before cooking adds rich depth.
- Optional extras: Add mushrooms, pearl onions, or potatoes in the last 1–2 hours for a complete one-pot meal.
If you want, I can make a full “ultimate slow-cooked beef platter” menu with mashed potatoes, roasted vegetables, and a rich gravy—all matching that tender, dark, flavorful beef you described.
Do you want me to do that?
