Gluten-Free Classic Braised Beef
Cozy up with our *Gluten-Free Classic Braised Beef*, a hearty and comforting one-pot recipe that’s perfect for family dinners or meal prep. Made with tender, slow-cooked beef chuck roast, this dish is infused with layers of rich, savory flavors from a base of caramelized onions, garlic, and tomato paste, deglazed with red wine, and finished with fresh thyme and parsley. The gluten-free beef broth ensures this recipe is safe for those avoiding gluten, while the long, gentle braise in the oven creates fall-apart, melt-in-your-mouth meat. Serve it alongside creamy gluten-free mashed potatoes or fluffy rice for a satisfying, crowd-pleasing meal. Whether you're entertaining or craving comfort food, this classic braised beef will warm your soul.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 medium carrots
- 2 celery stalks
- 4 garlic cloves
- 2 tablespoons tomato paste
- 1 cup red wine
- 2 cups gluten-free beef broth
- 2 bay leaves
- 6 sprigs fresh thyme
- 1 tablespoon fresh parsley
Instructions
Preheat your oven to 325°F (165°C).
Pat the beef chuck roast dry with paper towels. Season all sides evenly with 2 teaspoons of salt and 1 teaspoon of freshly ground black pepper.
In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Brown the beef on all sides, about 3-4 minutes per side. Once browned, remove the beef from the pot and set aside.
Reduce the heat to medium. Chop the yellow onion, and slice the carrots and celery. Mince the garlic cloves.
Add the chopped onion, sliced carrots, and celery into the Dutch oven. Cook until the vegetables are softened, about 5 minutes. Add the minced garlic and cook for an additional 1 minute.
Stir in 2 tablespoons of tomato paste, cooking for 1 minute until it darkens slightly and coats the vegetables.
Pour in 1 cup of red wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Allow the wine to simmer and reduce by half, about 5 minutes.
Return the beef to the pot. Add 2 cups of gluten-free beef broth, ensuring the beef is mostly submerged. Add the bay leaves and 6 sprigs of fresh thyme.
Bring the mixture to a gentle simmer. Cover the Dutch oven with its lid and transfer the pot to the preheated oven.
Cook for 2.5 to 3 hours, or until the beef is tender and easily shreds with a fork.
Remove the pot from the oven. Discard the bay leaves and thyme sprigs. Stir in 1 tablespoon of chopped fresh parsley.
Let the braised beef rest for about 10 minutes. Serve hot, with your choice of side, such as gluten-free mashed potatoes or rice.
Nutrition Facts
Calories |
679 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.3 g | 65% | |
| Saturated Fat | 18.9 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1107 mg | 48% | |
| Total Carbohydrate | 9.5 g | 3% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 3.9 g | ||
| Protein | 42.6 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 62 mg | 5% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 953 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.
