Slow-Braised Beef with Garlic & Herb Mash
Slow-braised beef in a rich, glossy balsamic jus, served over silky garlic and herb-infused mashed potatoes and finished with freshly chopped chives.
There's something particularly comforting about a dish that spends hours slowly simmering away on the stove. This one takes inspiration from the classic French bœuf bourguignon, with generous pieces of beef seared until deeply browned, then gently braised with onions, carrots, celery, garlic and fresh herbs until beautifully tender.
Instead of red wine, I've used red grape juice with a touch of balsamic vinegar, Worcestershire sauce and beef stock to create a deeply savoury braising liquid with just the right balance of sweetness and acidity. Once the beef is tender, the cooking juices are strained and slowly reduced into a rich, concentrated jus, finished with cold butter for a beautiful glossy sheen.
The beef is served over a generous spoonful of buttery mashed potatoes, made with cream gently infused with a whole head of garlic, fresh thyme and rosemary. The garlic mellows as it infuses, lending a subtle sweetness to the potatoes, while the herbs add just enough fragrance without overpowering the richness of the beef.
Finished with plenty of finely chopped chives and a generous spoonful of that glossy jus, it's everything I love about slow cooking: simple ingredients, a little patience, and a result that feels rather special. Even better made a day ahead, when all those lovely flavours have had time to come together.
Serves 2–3 | Prep Time: 30 minutes | Cook Time: 4–6 hours
Ingredients
For the Braised Beef
500g beef for braising (bœuf à mijoter, preferably chuck/paleron), cut into 4–5cm pieces
1½ tbsp olive oil (22ml)
15g unsalted butter
¾ tsp fine sea salt, plus more to taste
½ tsp freshly ground black pepper
1 medium yellow onion (approximately 120g), finely diced
2 medium carrots (approximately 150g),cut into large chunks
1 celery stalk (approximately 60g), cut into large chunks
4 garlic cloves, finely minced
1½ tbsp double-concentrated tomato paste (25g)
100ml unsweetened red grape juice
300ml low-sodium beef stock, plus extra if needed
1 tbsp Worcestershire sauce (15ml)
1 tsp balsamic vinegar (5ml)
1 tsp brown sugar
2 sprigs fresh thyme
1 small sprig fresh rosemary
2 bay leaves
For the Beef Jus
Reserved braising liquid
15g cold unsalted butter, cubed
Fine sea salt and freshly ground black pepper, to taste
For the Garlic & Herb Mash
600g floury potatoes (high-starch varieties), peeled weight
75g unsalted butter, cubed
120ml heavy cream (30–35% fat)
50ml whole milk
4 cloves of garlic (peeled and lightly crushed with the flat side of a knife)
3 sprigs fresh thyme
1 small sprig fresh rosemary
Fine sea salt, to taste
¼ tsp ground white pepper, or to taste
A small pinch of freshly grated nutmeg
To Finish
1–2 tbsp fresh chives, finely chopped
A few fresh thyme leaves
Freshly ground black pepper
Directions:
Prepare & Sear the Beef
1. Prepare the beef. Remove the beef from the refrigerator about 20 minutes before cooking. Cut it into large, evenly sized pieces, roughly 4–5cm, if it isn't already portioned. Pat the pieces really well with paper towels to remove as much surface moisture as possible. This is important because you want the beef to develop a nice brown crust when searing rather than releasing moisture and steaming in the pan.
2. Season the beef. Season the pieces evenly on all sides with the 3/4 tsp salt and 1/2 tsp freshly ground black pepper. Make sure every piece is well coated.
3. Sear the beef. Add the olive oil to a large, heavy-bottomed casserole or Dutch oven and place it over medium-high heat. Once the oil is hot, add the beef in a single layer, leaving a little space between the pieces. Work in batches if necessary since overcrowding the pot will prevent the beef from browning properly. Let the beef sear for about 2–3 minutes per side, without moving it around too much, until deeply golden brown on the outside. You're not trying to cook it through at this point, just develop a nice crust and build flavor.
4. Set the beef aside. Transfer the browned beef to a plate and keep any juices that collect underneath. Don't clean the pot or discard the browned bits stuck to the bottom. These are called the fond, and they'll add a lot of flavor to the braising liquid once you deglaze the pot.
Build the Aromatic Base
5. Cook the vegetables in the same pot. Reduce the heat to medium and add the 15g butter. Once melted, add the chopped onion, carrot and celery, along with a small pinch of salt. Cook for about 8–10 minutes, stirring occasionally, until the vegetables have softened and the onion is starting to turn lightly golden. As they release moisture, use a wooden spoon to scrape up some of the browned bits from the bottom of the pot.
6. Add the garlic. Stir in the chopped garlic and cook for another 1 minute, stirring frequently, until fragrant. Keep an eye on the heat since you don't want the garlic to brown too much or burn.
7. Cook the tomato paste. Add the tomato paste directly to the vegetables and stir really well so everything is evenly coated. Cook for about 2 minutes, stirring regularly, until the paste starts to darken from bright red to a deeper brick-red color and slightly caramelizes against the bottom of the pot. This helps develop a richer flavor and removes some of the raw acidity from the tomato paste.
Deglaze & Prepare the Braising Liquid
8. Deglaze the pot with red grape juice. Pour in the 100ml red grape juice and increase the heat slightly to medium. It should start bubbling as it hits the hot pot. Use a wooden spoon to scrape up all of the browned bits stuck to the bottom, making sure they're incorporated into the liquid. Let the grape juice simmer uncovered for about 4–6 minutes, or until reduced by roughly half. It should become slightly more concentrated and a little syrupy.
9. Add the Worcestershire sauce, balsamic vinegar and brown sugar. Stir in the 1 tbsp Worcestershire sauce, 1 tsp balsamic vinegar and 1 tsp brown sugar, mixing well until the sugar has dissolved. The Worcestershire adds savoury depth, while the balsamic brings a little acidity and the brown sugar adds a subtle caramel-like sweetness. Together with the red grape juice, these ingredients help balance the richness of the beef and give the braising liquid a more rounded flavour.
10. Add the beef back in. Return the seared beef to the pot, along with all of the juices that have collected on the plate. Stir gently so the beef is coated in the aromatic mixture.
11. Add the stock and herbs. Pour in about 300ml beef stock, or enough for the liquid to come roughly halfway to two-thirds up the beef. You don't want to completely submerge the meat since this is a braise rather than a stew. Add the thyme, rosemary and bay leaves, nestling everything into the liquid.
Slowly Braise the Beef
12. Bring the liquid to a gentle simmer. Increase the heat to medium until you see small bubbles regularly breaking the surface. Once the liquid starts simmering, reduce the heat to low and cover the pot with a tight-fitting lid. The goal is to maintain a very gentle but consistent simmer throughout the cooking process.
13. Slowly braise the beef for about 4–6 hours. Keep the pot covered and let the beef cook gently, checking every 25–30 minutes. You should see small bubbles occasionally rising to the surface, but the liquid should never be boiling aggressively. If the liquid is completely still and there are no bubbles at all, the heat may be too low. On my electric stovetop, a setting of around 3/9 works better than 2/9 for maintaining a proper simmer, but this will depend on your stove. Ideally, the braising liquid should stay around 90–95°C.
14. Check the liquid level as the beef cooks. Every 25–30 minutes, gently turn the beef pieces and make sure there is still enough liquid in the pot. If the sauce starts reducing too quickly or the bottom looks dry, add a small splash of hot beef stock or water, about 30–60ml at a time. Try to keep the liquid at least halfway up the beef, and replace the lid after each check.
15. Check the tenderness of the beef. Start testing the meat after about 2 1/2 hours, although it may take considerably longer depending on the cut. Insert a fork into the thickest piece and gently twist. If the meat still feels firm, rubbery or resistant, it needs more time. This is normal with braising cuts since the connective tissue takes several hours to break down. Keep cooking until the fork slides in easily and the meat starts separating with very little resistance. You want the beef to be really tender but still able to hold its shape when you lift it out of the pot.
Rest the Beef Overnight (Optional, but Recommended)
16. Let the beef rest in its braising liquid. Once the beef is tender, turn off the heat. If you're serving it immediately, you can skip ahead to preparing the jus. Otherwise, I recommend making the beef a day ahead since the flavors develop even more overnight. Transfer the beef and all of its braising liquid into a shallow, refrigerator-safe container, keeping the pieces submerged as much as possible.
17. Refrigerate the beef overnight. Allow the beef to cool briefly, then cover and refrigerate promptly, making sure it goes into the refrigerator within 2 hours of finishing cooking. As it chills, the sauce may thicken or become slightly gelatinous because of the collagen released from the beef. This is completely normal and will melt again when reheated.
18. Reheat the beef the following day. Remove any excess solidified fat from the surface of the sauce, then transfer the beef and braising liquid back into a saucepan or casserole. Reheat gently over low to medium-low heat until the liquid is simmering and the beef is hot all the way through, ideally reaching 74°C in the center. Carefully remove the beef with a slotted spoon and transfer it to a plate. Cover loosely to keep warm while you prepare the jus.
Prepare the Beef Jus
19. Strain the braising liquid. Remove and discard the thyme and rosemary stems and bay leaves. Place a fine-mesh sieve over a clean saucepan and pour the braising liquid through it, separating the softened vegetables from the sauce. Use the back of a spoon to gently press the vegetables and extract some of their juices, but avoid forcing too much of the vegetable pulp through if you want a really smooth jus. If you're making the beef on the same day, carefully remove the cooked beef before straining and keep it covered while you finish the sauce.
20. Reduce the sauce. Place the strained liquid over medium-high heat and bring it to a boil. Once bubbling, reduce the heat slightly to medium and let it simmer uncovered for approximately 10–20 minutes, stirring occasionally. The exact time will depend on how much liquid remains after braising. You want some of the water to evaporate so the flavors become more concentrated and the sauce starts to thicken naturally.
21. Check the consistency of the jus. Continue reducing until the sauce is glossy and thick enough to lightly coat the back of a spoon. To test it, dip a spoon into the sauce and run your finger across the back. The line should remain visible briefly without the sauce immediately running back together. You want a smooth, pourable jus rather than a thick gravy, so don't reduce it too far. Taste occasionally as it reduces since the salt and acidity will become more concentrated.
22. Taste and adjust the seasoning. Once the sauce has reached the consistency you want, taste it and add a little salt or freshly ground black pepper if necessary. The jus should be rich and predominantly savoury, with a subtle sweetness from the grape juice and just enough acidity from the balsamic vinegar. If it already tastes balanced, there's no need to add anything else.
23. Finish the jus with cold butter. Remove the saucepan completely from the heat and add the 15g cold butter, a few cubes at a time. Whisk or swirl the saucepan gently until the butter has completely melted and incorporated into the sauce. This is what gives the jus that smooth, glossy finish and a slightly richer texture. Avoid bringing the sauce back to a vigorous boil after adding the butter since it can cause the sauce to separate.
24. Coat the beef in the finished jus. Return the warm beef pieces to the saucepan and gently spoon the sauce over them until evenly coated. If the beef has cooled down, warm everything together over very low heat for a few minutes, making sure the sauce doesn't boil. Keep covered and warm while you finish the mashed potatoes.
Infuse the Garlic & Herb Cream
25. Prepare the garlic and herbs. Peel the garlic cloves and gently press down on each one with the flat side of a large knife to lightly crush them. You want to break them open slightly rather than finely chop them, so they slowly release their flavour into the cream as it infuses. Rinse and dry the thyme and rosemary sprigs.
26. Combine the cream, milk and aromatics. Add the 120ml heavy cream, 50ml whole milk, halved garlic head, thyme, rosemary and bay leaf to a small saucepan. Place over very low heat and slowly warm the mixture until you see a few small bubbles forming around the edges. You don't want it to reach a rolling boil since the cream can reduce too quickly and the herbs may become overpowering.
27. Gently infuse the cream for 20–25 minutes. Keep the saucepan over very low heat, stirring occasionally, so the garlic gradually softens and releases its flavor into the cream. The thyme and rosemary will also infuse the liquid, giving it a subtle herbal flavor. If the cream starts bubbling too much, lower the heat or briefly remove the saucepan from the stove. If it reduces noticeably, add a small splash of milk to bring the volume back up.
28. Let the cream steep. Remove the saucepan from the heat, cover it and let everything sit for another 10 minutes. This gives the garlic and herbs a little more time to infuse without continuing to cook the cream.
29. Add some of the softened garlic to the cream. Remove the garlic cloves from the saucepan and, if they're soft enough, set aside 1–2 cloves. Mash them really well with the back of a spoon until you have a smooth paste, then whisk the paste into the warm cream. This will give the mash a slightly more pronounced garlic flavor without making it overpowering. If the cloves are still too firm to mash easily, you can leave them out since the cream will already have picked up their flavor during the infusion.
30. Strain the infused cream. Pour the mixture through a fine-mesh sieve into a clean bowl or small saucepan, removing the herbs and any larger pieces of garlic. Press gently with the back of a spoon to extract as much of the flavored liquid as possible. Keep the cream warm until you're ready to add it to the potatoes.
Prepare the Garlic & Herb Mash
31. Prepare the potatoes. Peel the potatoes and cut them into evenly sized pieces, roughly 4–5cm. Try to keep them similar in size so they cook at the same rate. Place them in a large saucepan and cover with cold water by about 2–3cm.
32. Cook the potatoes. Add a generous amount of salt to the water, then place the saucepan over medium-high heat and bring it to a boil. Once boiling, reduce the heat slightly and let the potatoes simmer for approximately 15–20 minutes, or until completely tender. You should be able to slide a knife through the center of a piece without any resistance. If the potatoes are still slightly firm, continue cooking for a few more minutes.
33. Drain and dry the potatoes. Drain the potatoes really well, then return them to the warm saucepan over very low heat for about 1–2 minutes. Gently shake the pan occasionally to help any excess moisture evaporate. This is important because you want the potatoes to absorb the butter and infused cream rather than becoming watery.
34. Rice or mash the potatoes while they're hot. Pass the potatoes through a potato ricer or fine-mesh sieve into a clean bowl or saucepan. A ricer will give you a really smooth texture without overworking the potatoes, while a fine-mesh sieve can make them even silkier. If you don't have either, use a regular potato masher/fork and work carefully until there are no large lumps. Avoid using a blender or food processor since they can release too much starch and make the mash gluey.
35. Add the butter first. While the potatoes are still hot, add the 75g cubed butter and gently fold it through using a spatula or wooden spoon until completely melted and incorporated. Adding the butter before the cream helps coat the potato starch and gives the mash a smoother, richer consistency.
36. Gradually add the infused cream. Make sure the garlic and herb-infused cream is still warm, then pour it into the potatoes a little at a time, gently folding between additions. Don't add everything at once since the amount of liquid you'll need depends on the type of potatoes you're using and how much moisture they contain. Continue until the mash is smooth, creamy and soft enough to gently settle onto the plate while still holding its shape.
37. Season the mash. Add the 1/4 tsp white pepper, a little salt and a very small pinch of freshly grated nutmeg. Taste and adjust the seasoning as needed. You want the mash to be buttery and well seasoned, with a subtle garlic and herb flavor that doesn't overpower the beef.
38. Keep the mash warm. If you're not serving immediately, cover the saucepan and keep it over the lowest possible heat for a short time, stirring gently occasionally. If the mash thickens too much while sitting, fold in a small splash of warm milk until it returns to the consistency you want.
Serve
39. Spoon the mash onto each plate. Add a generous spoonful of the warm garlic and herb mash to the center of a shallow bowl or plate. Use the back of a spoon to spread it out slightly, creating a small indentation in the middle where the beef and jus can sit.
40. Add the braised beef. Arrange a few pieces of the tender beef over the mash, keeping them intact rather than shredding them. Spoon plenty of the glossy jus over the beef, letting some of it run down onto the potatoes and pool around the plate.
41. Finish with fresh herbs. Sprinkle the finely chopped chives over the beef and mash, then add a few fresh thyme leaves and some freshly ground black pepper and serve everything while it's still warm.
42. Bon Appétit!
A Few Notes:
Choosing the right beef: I recommend using a collagen-rich cut such as chuck or paleron, which is often sold in France as bœuf à mijoter. These cuts are ideal for slow cooking because the connective tissue gradually breaks down over several hours, making the beef really tender. Leaner cuts may not give you quite the same result, so the type of beef you use can make a big difference.
Maintaining the right simmer: This is probably the most important part of the recipe. The beef needs to cook slowly, but the braising liquid should still be gently simmering. On my electric stovetop, around 3/9 works well, but every stove is different. Look for small bubbles regularly breaking the surface rather than relying only on the heat setting. If the beef is still rubbery after several hours, it may simply need more time at a proper simmer.
Choosing the right potatoes: Opt for floury, high-starch potatoes rather than waxy varieties. Their fluffy texture when cooked allows them to absorb the butter and infused cream really well, giving you a lighter, smoother mash. Waxy potatoes tend to hold their shape and can become dense or gluey if overworked.
Why red grape juice and balsamic vinegar? Since this recipe takes inspiration from bœuf bourguignon, I wanted a braising liquid that had some of the fruity depth and acidity. The grape juice adds a subtle sweetness, while the balsamic vinegar helps balance it out. Combined with the beef stock, Worcestershire sauce and tomato paste, it creates a really rich sauce without needing any additional sugar.
Getting a smooth, glossy jus: Straining the braising liquid before reducing it gives the sauce a much smoother consistency. Let it reduce until it lightly coats the back of a spoon, then finish with cold butter off the heat. You don't need to add flour or cornstarch since the reduction and natural gelatin from the beef help give the sauce its texture.
Making the beef ahead: I actually prefer making the beef a day ahead and leaving it in its braising liquid overnight in the refrigerator. The flavors have more time to come together, and it's much easier to prepare the jus and mash just before serving. Just make sure to cool and refrigerate the beef promptly, then reheat it thoroughly the following day.
Getting the mash really smooth: The key is to use floury potatoes, drain them properly and mash them while they're still hot. I also recommend adding the butter before the infused cream and folding everything together gently rather than mixing too aggressively. The garlic and herbs should add a subtle flavor to the potatoes without making them taste overwhelmingly garlicky.
Storing leftovers: Store any leftovers in an airtight container in the refrigerator within 2 hours of cooking and consume within 3–4 days, or freeze for longer storage. Reheat thoroughly before serving.
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