Slow-Braised Beef with Green Olives and Greens

A hearty winter dish that warms the house and nourishes the soul.

Published on Feb. 27, 2026

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This slow-braised beef recipe from food writer JeanMarie Brownson is the perfect comfort food for a cold winter day. The dish features tender beef oxtails or shanks simmered with vegetables, red wine, and green olives, resulting in a rich and flavorful stew. Brownson recommends serving the braised beef over creamy mashed potatoes or cooked pasta for a satisfying one-dish meal.

Why it matters

Slow-braised beef dishes like this one are a classic winter comfort food that can bring warmth and nourishment to households. The recipe highlights the versatility of less expensive beef cuts like oxtails and shanks, which become tender and packed with flavor through the long, slow cooking process. Brownson's tips on selecting the right cuts of beef and incorporating plenty of vegetables make this an approachable and delicious dish for home cooks.

The details

The key to this recipe is using beef cuts with ample fat and connective tissue, such as oxtails, beef shanks, or a well-marbled chuck roast. These tougher cuts become silky and flavorful when slowly simmered in a covered pot. Brownson also recommends adding a variety of vegetables like carrots, celery, and fennel to the braise, which contribute sweetness and depth of flavor. The dish is finished with briny green olives and hearty greens like dandelion or spinach.

  • The beef is browned in batches and then simmered in the oven for about 3.5 hours until fall-off-the-bone tender.
  • The mashed potatoes can be made shortly before serving to keep them creamy.

The players

JeanMarie Brownson

A James Beard Award-winning author, chef, and authority on home cooking, Mexican cuisine, and specialty foods. Brownson co-authored three cookbooks with chef Rick Bayless and has developed recipes and written about food, travel, and dining for over four decades.

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What they’re saying

“Slow-cooking offers the opportunity to squeeze a bunch of vegetables into the dish. Carrots, parsnips, celery and fennel all benefit from the time and add flavor and a touch of sweetness to the pot.”

— JeanMarie Brownson, Food Writer (capitalgazette.com)

The takeaway

This slow-braised beef dish is the perfect winter comfort food, transforming tougher, less expensive cuts of meat into a rich, flavorful stew. The long, slow cooking process allows the beef to become tender while the vegetables add sweetness and depth of flavor. Serving the braised beef over creamy mashed potatoes or pasta makes for a satisfying one-dish meal.