Sunday Stash Braised Beef
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026
Meets Patient’s editorial guidelines
- DownloadDownload
- Share
- Language
- Discussion
- Audio Version
- Add to preferred sources on Google
This slow-braised beef is a versatile addition to your weekly meal prep, designed to be cooked low and slow until the meat is meltingly tender. By using beef short ribs or Denver steaks, you create a rich, savoury base that develops deep flavour through caramelisation and a gentle simmer in a vinegar-spiked stock. It is a wonderful way to prepare a large batch of protein that stays succulent and juicy when stored in its own braising liquid.
As a diabetes-friendly option, this recipe focuses on high-quality protein and aromatics without the need for sugary glazes or thickeners. It fits perfectly into a balanced lifestyle, whether served alongside roasted root vegetables or shredded into a vibrant salad. You can easily prepare this dish up to five days in advance, making it an ideal 'Sunday stash' for busy households looking for a healthy, homemade dinner solution.
In this article:
Video picks
Continue reading below
Ingredients for Sunday Stash Braised Beef
2.3kg boneless beef short ribs or Denver steaks
1 tablespoon plus 2 teaspoons kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon (or more) canola or vegetable oil
5 garlic cloves, crushed
2 tablespoons tomato paste
120ml red or white wine vinegar
1 1/2 cups (or more) beef or chicken stock
4 dried bay leaves
How to make Sunday Stash Braised Beef
Back to contentsSeason beef on all sides with salt and pepper. Let sit at room temperature at least 45 minutes or up to 1 hour.
Preheat oven to 135°C. Heat 1 tablespoon oil in a large Dutch oven over medium-high. Working in batches and adding more oil if needed, sear meat until browned on all sides, 4–5 minutes per side. Transfer to a plate.
Add garlic and tomato paste to hot pot and stir to coat. Cook over medium-high heat, stirring, until fragrant, 1–2 minutes. Add vinegar and scrape up browned bits from bottom of pot. Stir in stock and bay leaves, then nestle short ribs back into pot. The liquid should just cover the meat; if it doesn’t, add more stock or water until it does. Transfer to oven and braise until meat falls apart easily when shredded with a fork, 3 1/2–4 hours. Let cool in liquid.
Do Ahead: Beef can be cooked up to 5 days ahead. Store in braising liquid (to keep it from drying out) in an airtight container and chill, or freeze up to 2 months. Before reheating, break off and discard fat cap that forms on top.
Cooks’ Note: To cook in a slow cooker, transfer to a slow cooker instead of oven and cook on high for 4 hours or on low for 8 hours.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
About the authorView full bio
UK recipe editors
About the reviewerView full bio
UK recipe editors
Article history
The information on this page is peer reviewed by qualified clinicians.
28 Jan 2026 | Originally published
Authored by:
UK recipe editorsPeer reviewed by
UK recipe editors
Ask, share, connect.
Browse discussions, ask questions, and share experiences across hundreds of health topics.
Feeling unwell?
Assess your symptoms online for free
Sign up to the Patient newsletter
Your weekly dose of clear, trustworthy health advice - written to help you feel informed, confident and in control.
By subscribing you accept our Privacy Policy. You can unsubscribe at any time. We never sell your data.