Slow-braised diced beef with root vegetables in rich gravy

Oven-braised beef

How to Cook Diced Beef: Slow-Braised Beef with Root Vegetables

Published 08 October 2026 · Updated 10 October 2026

This slow-braised diced beef recipe turns one 340g pack into a rich two-person meal with tender beef, root vegetables and a savoury gravy. Allow 155 minutes in total: 25 minutes for active preparation, 120 minutes for cooking and 10 minutes for resting; there is no marinating time. Browning the beef in batches builds flavour, while the covered oven braise gives the meat time to become tender. Editorially reviewed; not kitchen tested by The Black Farmer.
Serves 2
Prep 25 min
Cook 120 min
Total 155 min

Ingredients

Adds 1 items across 1 products — £33.80 total.

Pantry ingredients such as oil, salt and herbs are not included.

Other Ingredients You'll Need

  • Rapeseed or vegetable oil — 1 tbsp
  • Brown onion — 1 medium, finely chopped
  • Carrot — 1 large, cut into chunky pieces
  • Celery — 1 stick, sliced
  • Garlic — 2 cloves, finely chopped
  • Plain flour — 1 tbsp
  • Tomato purée — 1 tbsp
  • Beef stock — 350ml, hot
  • Worcestershire sauce — 1 tsp
  • Dried thyme — 1 tsp
  • Bay leaf — 1
  • Maris Piper potatoes — 400g, peeled and cut into 3cm chunks
  • Fine salt and black pepper — to taste

Method

Heat the oven and prepare the beef

Heat the oven to 160°C conventional or 140°C fan. Pat the diced beef dry with kitchen paper and season with salt and pepper. Use a flameproof casserole with a lid; if your casserole is not suitable for the hob, brown the beef in a frying pan first.

Brown the beef in batches

Heat the oil over medium-high heat. Brown the beef in two batches for about 2 minutes per side, turning so the surfaces colour without cooking the pieces through. Transfer the browned beef to a plate. Avoid crowding the pan, or the beef will steam instead of browning.

Build the gravy

Lower the heat and cook the onion, carrot and celery for 5 minutes until beginning to soften. Add the garlic for 30 seconds. Stir in the flour and tomato purée for 1 minute, then gradually pour in the hot stock, stirring to loosen any browned pieces from the base. Add the Worcestershire sauce, thyme and bay leaf. Return the beef and any juices to the casserole.

Braise with the potatoes

Add the potato chunks and bring the liquid just to a gentle simmer. Cover and transfer to the oven for 1 hour 45 minutes, or until the beef is tender and the potatoes are cooked. Check after 1 hour 30 minutes; if the sauce is too thick, add a splash of hot water. If the beef is still firm, continue cooking in 15-minute intervals rather than increasing the heat.

Rest, season and serve

Remove the bay leaf. Rest the casserole, covered, for 10 minutes. Taste and adjust the seasoning. Serve the beef and vegetables with the gravy, adding crusty bread or steamed greens if wanted. The finished dish should be steaming hot throughout.

Serving Suggestion

Serve in deep bowls with the root vegetables and gravy, alongside crusty bread or steamed greens. Leftovers can be cooled, refrigerated and reheated until steaming hot throughout.

Frequently Asked Questions

How long does diced beef take to cook?

For a tender braise, allow about 1 hour 45 minutes in a covered casserole at 160°C conventional or 140°C fan, plus preparation and resting time. The exact time depends on the size and structure of the pieces, so judge by tenderness rather than the clock alone.

Why is my diced beef tough?

Diced beef can be firm before the connective tissue has softened. Keep it covered and continue cooking gently in 15-minute intervals. Avoid boiling the casserole hard, which can make the meat dry and the sauce reduce too quickly.

Should I brown diced beef before braising it?

Yes, browning in small batches adds savoury flavour and colour to the gravy. The pan must be hot and the beef surface dry; overcrowding traps steam and prevents proper browning.

Can I make this diced beef recipe in a slow cooker?

Yes. Brown the beef first, then transfer it with the vegetables, stock, tomato purée and herbs to a slow cooker. Cook on low until tender, allowing roughly 7–8 hours, and check the sauce near the end.

Can I freeze slow-braised diced beef?

Cool it quickly, refrigerate it promptly and freeze in a sealed container. Defrost thoroughly in the fridge, then reheat gently until steaming hot throughout. The potatoes may soften slightly after freezing.