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Braised Beef
Braised Beef is a comforting and hearty dish that involves slow-cooking beef in a rich, flavorful broth until it becomes tender and falls apart. This dish is ideal for family dinners or special occasions when you want to impress your guests with a delicious, home-cooked meal. With simple ingredients and a little patience, you’ll achieve a melt-in-your-mouth texture and savory taste. Perfectly paired with mashed potatoes or roasted vegetables, this Braised Beef recipe is sure to be a hit.
Equipment
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon
- Tongs
- Cutting board and knife
- Measuring Cups and Spoons
Ingredients
- 3 lbs beef chuck roast cut into large chunks
- 2 tbsp olive oil
- 1 large onion diced
- 3 cloves garlic minced
- 3 medium carrots sliced
- 2 celery stalks chopped
- 2 cups beef broth
- 1 cup red wine optional
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 2 tbsp all-purpose flour optional, for thickening
Instructions
Prepare the beef:
- Pat the beef chunks dry with paper towels and season them generously with salt and pepper.
Sear the beef:
- Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef chunks on all sides until they develop a deep brown crust. Work in batches if necessary to avoid overcrowding the pot. Remove the beef and set it aside.
Sauté the vegetables:
- In the same pot, add the diced onions, carrots, and celery. Cook for 4-5 minutes until the vegetables are softened and the onions are translucent. Add the minced garlic and cook for an additional 1 minute.
Add tomato paste and deglaze:
- Stir in the tomato paste and cook for 2 minutes, letting it coat the vegetables. Pour in the red wine (if using) and scrape the bottom of the pot to release any browned bits.
Add beef broth and seasonings:
- Return the seared beef to the pot. Add the beef broth, dried thyme, rosemary, and bay leaf. Bring the mixture to a simmer.
Braise the beef:
- Cover the pot with a lid and transfer it to a preheated oven at 325°F (160°C). Let the beef braise for 2 to 2 1/2 hours, or until the meat is fork-tender.
Optional: Thicken the sauce:
- If you prefer a thicker sauce, remove the beef and vegetables from the pot. Whisk 2 tablespoons of flour into a small amount of cold water and gradually stir it into the sauce, cooking until it thickens.
Serve and enjoy:
- Serve the Braised Beef over mashed potatoes, egg noodles, or alongside roasted vegetables. Garnish with fresh herbs if desired.
Notes
Tips
- Choose the right cut: Beef chuck roast is ideal for braising due to its marbling, but you can also use short ribs or brisket for this recipe.
- Add depth with wine: Red wine enhances the flavor, but you can substitute with extra beef broth if you prefer a non-alcoholic version.
- Make ahead for more flavor: This dish tastes even better the next day. Prepare it in advance and let the flavors meld overnight for an even richer taste.
Nutritional Information (per serving)
- Calories: 450
- Protein: 32g
- Fat: 28g
- Carbohydrates: 10g
- Fiber: 2g
- Sugar: 4g
- Sodium: 500mg