Braised Beef with Sun Dried Tomatoes
Sink your teeth into this rich and hearty Braised Beef with Sun-Dried Tomatoes, the ultimate comfort food for any occasion. This recipe features tender beef chuck roast slowly simmered to perfection in a flavorful blend of dry red wine, beef broth, and savory herbs. The addition of sun-dried tomatoes brings a burst of tangy-sweet depth that pairs beautifully with the roasted carrots, celery, and aromatic garlic. With just 20 minutes of prep and a low-and-slow cook in the oven, this easy one-pot meal guarantees a fork-tender result that’s packed with bold flavors. Perfect for cozy family dinners or special gatherings, this dish is best served with crusty bread or creamy mashed potatoes to soak up every drop of the velvety sauce. Your kitchen will be filled with tantalizing aromas, ensuring this recipe becomes a staple in your rotation.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 2 cups beef broth
- 1 cup sun-dried tomatoes, chopped
- 4 fresh thyme sprigs
- 1 bay leaf
- 2 medium carrots, sliced
- 2 stalks celery stalks, sliced
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Preheat your oven to 325°F (165°C).
Pat the beef chuck roast dry with paper towels and season all sides with salt and black pepper.
In a large oven-safe Dutch oven, heat the olive oil over medium-high heat. Sear the beef on all sides until golden brown, about 4-5 minutes per side. Remove the beef and set it aside.
Reduce the heat to medium and add the diced onion to the pot. Cook until softened, about 3-4 minutes.
Add the minced garlic and tomato paste to the onions, stirring well, and cook for another 1-2 minutes until fragrant.
Deglaze the pot by pouring in the red wine, scraping the bottom to release any browned bits. Let the wine simmer for 2-3 minutes to reduce slightly.
Return the seared beef to the pot and pour in the beef broth. Add the sun-dried tomatoes, thyme sprigs, bay leaf, carrots, and celery. Stir gently to combine.
Cover the Dutch oven with its lid and transfer it to the preheated oven. Braise the beef for 2.5 to 3 hours, or until the meat is tender and easily shreds with a fork.
Carefully remove the Dutch oven from the oven. Remove the thyme sprigs and bay leaf before serving.
Serve the braised beef hot, garnished with freshly chopped parsley. Pair with crusty bread, mashed potatoes, or your favorite side dish for a complete meal.
Nutrition Facts
Calories |
3185 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.2 g | 273% | |
| Saturated Fat | 78.0 g | 390% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 7044 mg | 306% | |
| Total Carbohydrate | 100.2 g | 36% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 57.5 g | ||
| Protein | 189.2 g | 378% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 404 mg | 31% | |
| Iron | 36.2 mg | 201% | |
| Potassium | 7862 mg | 167% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
