Slow-roasted beef shoulder with wine & vegetables

Why choose beef shoulder

Beef shoulder is one of the juiciest and most flavorful cuts of beef. Slow-cooked, it becomes incredibly tender and can be “cut with a fork.” Perfect for Sunday dinners and festive gatherings.

Ingredients (serves 4–6)

For the meat

• 1.5–2 kg beef shoulder
• 3 tbsp olive oil
• 2 yellow onions, roughly chopped
• 3 carrots, cut into large pieces
• 2 potatoes, diced
• 2 garlic cloves
• 1 tbsp tomato paste
• 1 glass dry red wine
• 1 glass meat stock or hot water
• 2 bay leaves
• 1 sprig rosemary or thyme
• Salt & freshly ground pepper

Preparation (step by step)

1️⃣ Sear the meat properly

Heat the olive oil in a wide pot or Dutch oven.
Brown the shoulder on all sides until nicely colored.

Tip: Don’t turn it constantly — let it develop a crust.

2️⃣ Build the flavor

Add the onions and garlic. Sauté until softened.
Add the tomato paste and cook it for 1 minute to release its aromas.

3️⃣ Deglaze with wine

Pour in the wine and let it simmer for 2–3 minutes to evaporate the alcohol.
Add the stock, vegetables, herbs, salt & pepper.

• Slow roasting (the secret to success)
• Cover the Dutch oven or pot
• Roast at 170°C for 3–3.5 hours
• Halfway through cooking, check the liquid and optionally turn the meat

👉 The meat is ready when it pulls apart easily with a fork.

How to serve:

• Cut the shoulder into thick slices
• Pour the thickened sauce over it

Serve with:

• Mashed potatoes
• Crusty bread for dipping
• Green salad with vinaigrette