Classic Braised Beef
Tender, flavorful, and irresistibly rich, Classic Braised Beef is the ultimate comfort food masterpiece. This recipe pairs a succulent beef chuck roast with aromatic vegetables, fresh herbs, and a delectable red wine and beef broth sauce, slow-cooked to perfection for melt-in-your-mouth tenderness. With its simple yet refined technique of oven braising, you'll achieve deeply caramelized flavors and a savory depth that elevates this dish to new heights. Perfect for family dinners or special occasions, this hearty one-pot wonder is best served with mashed potatoes, crusty bread, or a warm side of roasted vegetables. If you're searching for a soul-soothing, crowd-pleasing recipe, this Classic Braised Beef delivers on every level!
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 medium carrots
- 2 medium celery stalks
- 4 cloves garlic cloves
- 2 tablespoons tomato paste
- 1 cup red wine
- 2 cups beef broth
- 1 leaf bay leaf
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 tablespoons all-purpose flour
- 2 tablespoons parsley
Instructions
Preheat your oven to 325°F (165°C).
Pat the beef chuck roast dry with paper towels to ensure a good sear. Season the meat generously on all sides with salt and black pepper.
Heat the olive oil in a large Dutch oven over medium-high heat. Once the oil is shimmering, add the beef and sear it on all sides until deeply browned, about 4-5 minutes per side. Transfer the beef to a plate and set aside.
Reduce the heat to medium and add the onions, carrots, and celery to the Dutch oven. Cook while stirring occasionally until the vegetables are softened, about 5-7 minutes.
Add the garlic and tomato paste to the vegetables, cooking until the garlic is fragrant and the tomato paste begins to darken, about 2 minutes.
Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom. Allow the wine to simmer for about 3 minutes to reduce slightly.
Return the beef roast to the pot and add the beef broth, bay leaf, thyme, and rosemary. The liquid should cover about two-thirds of the meat.
Bring the pot to a gentle simmer, then cover with a tight-fitting lid and transfer to the preheated oven.
Braise in the oven for about 3 hours, or until the beef is fork-tender, checking occasionally to ensure the liquid covers the meat; add more broth if necessary.
Remove the pot from the oven. Transfer the beef to a cutting board and let rest for a few minutes.
Optional: To thicken the sauce, mix the all-purpose flour with a little water to form a smooth slurry. Stir it into the pot and simmer over medium heat until thickened, about 5 minutes.
Remove the thyme, rosemary, and bay leaf. Slice or shred the beef as desired.
Serve the braised beef warm, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
689 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.3 g | 64% | |
| Saturated Fat | 19.1 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1118 mg | 49% | |
| Total Carbohydrate | 10.8 g | 4% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 3.9 g | ||
| Protein | 43.3 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 64 mg | 5% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 937 mg | 20% | |
*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.
