Slow Cooker Beef Neck with Carrots and Tarragon Tips, FAQ & printable recipe

Tips for success

For a deeper flavor, you can sear the beef cubes in a hot pan with a little oil before placing them into the slow cooker. While not strictly necessary for this recipe, browning the meat adds a layer of complexity to the final sauce that many cooks appreciate. If you choose to sear the meat, ensure you deglaze the pan with a bit of the wine to capture all the flavorful browned bits from the bottom, then add those juices to the slow cooker.

If you find that the sauce is too thin once the cooking is finished, you can thicken it easily. Remove the beef and vegetables with a slotted spoon, then transfer the remaining liquid to a small saucepan.

Simmer over medium-high heat until it reduces to your preferred consistency. Alternatively, whisk a teaspoon of cornstarch with a tablespoon of cold water and stir it into the liquid, allowing it to bubble for a minute until thickened, then pour it back over the served beef.

Variations

• Root Vegetable Medley: Replace half of the carrots with cubed parsnips or turnips for an earthier flavor profile that complements the richness of the beef neck perfectly.
• Red Wine Variation: Substitute the white wine with a dry red wine like a Cabernet Sauvignon or Merlot to create a deeper, more robust flavor and a darker sauce.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over low heat until steaming, adding a splash of water or broth if the sauce has thickened too much.

Allow the leftovers to cool to room temperature for no more than two hours before transferring them to an airtight container. Properly stored, the beef and vegetables will stay fresh in the refrigerator for up to three days.

When reheating, it is best to do so gently to prevent the meat from becoming dry. If you have extra sauce, store it with the meat to keep it moist during the reheating process and to maintain the depth of flavor developed during the long cook.

This dish is an excellent candidate for making ahead, as the flavors often improve after sitting in the refrigerator overnight. Prepare the dish as instructed, allow it to cool, and store it in the refrigerator. When ready to serve, simply reheat the entire dish on the stovetop over low heat or in a microwave-safe dish until it is heated through. This makes it a convenient option for busy weeknights or for serving guests without the need for last-minute cooking.

Serving ideas

Serve this dish in shallow bowls to showcase the beautiful, glossy braising liquid. It pairs wonderfully with a side of creamy mashed potatoes, buttered egg noodles, or a crusty piece of sourdough bread, which is perfect for mopping up every drop of the flavorful sauce.

The tender carrots and savory beef are the stars of the meal, so keep the sides simple to allow the natural flavors of the slow-cooked meat to stand out and be fully appreciated by everyone at the table.

For a touch of freshness, you can garnish each serving with a small sprinkle of freshly chopped parsley or chives. The bright green color provides a nice visual contrast to the deep, rich tones of the braised beef and carrots.

Ensure each portion includes a generous helping of the cooking liquid, as it is essentially a concentrated jus that ties all the elements of the meal together perfectly. Serve hot, and enjoy the comforting, home-cooked nature of this slow-braised masterpiece.

Frequently asked questions

Recipe card

Slow Cooker Beef Neck with Carrots and Tarragon

Prep 10 minCook 8 hRest 5 minTotal 8 h 15 minServes 4

Ingredients

• 2 lb beef neck cubes
• 3 cups thick carrot slices
• 1 cup diced onions
• 1 cube bouillon cube, crumbled
• 1 tbsp dried tarragon
• 1 cup dry white wine

Instructions

1. Place the beef neck cubes into the bottom of the slow cooker. Add the thick carrot slices and diced onions on top of the beef. Crumble the bouillon cube over the vegetables and sprinkle the dried tarragon evenly across the top.
2. Pour the white wine over the ingredients. Cover the slow cooker and cook on low for 8 hours. The long, slow cooking process is essential for breaking down the tough connective tissues in the beef neck.
3. Check that the beef is tender and cooked through to an internal temperature of 145°F (63°C). Once finished, remove the meat and let it rest for at least 5 minutes before serving on a plate with the cooked vegetables and sauce.

Contains: sulfites

Estimated nutrition per serving

Calories

450

Protein

35 g

Carbohydrates

12 g

Fat

28 g

Fiber

3 g

Sugar

6 g

Sodium

480 mg

Automatic estimate from the ingredient list, not laboratory-verified.