Dairy-Free Classic Braised Beef
Tender, flavorful, and completely dairy-free, this Classic Braised Beef recipe is the ultimate comfort food for gatherings or weeknight dinners. Featuring a succulent beef chuck roast slowly cooked in a rich, aromatic blend of red wine, beef broth, and fragrant herbs like rosemary and thyme, this dish delivers restaurant-quality results in your own kitchen. Packed with hearty vegetables—onions, carrots, celery, and garlic—and finished with a luscious, savory sauce, it’s a perfect centerpiece for any meal. Whether you’re catering to dietary restrictions or simply exploring dairy-free options, this recipe is crafted to impress while keeping preparation simple. Designed for six servings, the dish pairs beautifully with mashed potatoes, crusty bread, or a fresh green salad. Ready to elevate your dinner table with a show-stopping classic? This dairy-free braised beef will become an instant family favorite!
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 large onion
- 4 medium carrots
- 3 celery stalks
- 4 garlic cloves
- 2 tablespoons tomato paste
- 1 cup red wine
- 2 cups beef broth
- 2 bay leaves
- 4 fresh thyme sprigs
- 1 fresh rosemary sprig
Instructions
Preheat your oven to 325°F (160°C).
Pat the beef chuck roast dry with paper towels and season it generously with salt and black pepper on all sides.
In a large oven-safe Dutch oven, heat olive oil over medium-high heat. Sear the beef roast on each side until browned, about 4-5 minutes per side. Remove the beef and set aside.
Reduce the heat to medium and add more olive oil if needed. Add the chopped onion, carrots, and celery to the pot. Sauté until the vegetables are softened, about 5-7 minutes.
Add minced garlic and tomato paste to the vegetables, stirring to coat them well and cook for an additional 2 minutes.
Pour in the red wine and scrape up any browned bits from the bottom of the pot, allowing it to simmer for 2-3 minutes until slightly reduced.
Return the beef to the pot. Pour in the beef broth, adding more if needed so that the liquid comes halfway up the sides of the beef.
Add the bay leaves, thyme sprigs, and rosemary sprig to the pot.
Cover the Dutch oven with a tight-fitting lid. Transfer to the preheated oven and braise for 3 hours, or until the beef is fork-tender.
Remove the pot from the oven. Let it rest for 10 minutes, then remove the beef and slice it against the grain.
Serve the beef with the braised vegetables, strained sauce, and garnish with additional fresh herbs, if desired.
Nutrition Facts
Calories |
4164 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.8 g | 388% | |
| Saturated Fat | 114.1 g | 570% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 5279 mg | 230% | |
| Total Carbohydrate | 69.1 g | 25% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 29.6 g | ||
| Protein | 259.5 g | 519% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 434 mg | 33% | |
| Iron | 41.5 mg | 231% | |
| Potassium | 6168 mg | 131% | |
*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.
