Low Fat Classic Braised Beef
Discover the rich, comforting flavors of this **Low Fat Classic Braised Beef**, a lighter take on the timeless favorite. Made with lean, trimmed beef chuck roast, this dish is packed with wholesome ingredients like sweet carrots, tender celery, and aromatic onions, all simmered to perfection in a savory blend of low-sodium beef broth, tomato paste, and optional red wine for added depth. The searing step ensures a beautifully caramelized crust while the slow braising in the oven results in melt-in-your-mouth tenderness. Infused with fresh thyme and bay leaves, this hearty yet health-conscious recipe is perfect for a cozy family dinner. Serve with mashed potatoes or crusty bread for a satisfying and nutrient-packed meal that doesn’t compromise on flavor.
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Recipe Information
Ingredients
- 2 pounds Lean beef chuck roast, trimmed
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 whole Large onion, sliced
- 3 cloves Garlic cloves, minced
- 3 whole Carrots, peeled and cut into 1-inch pieces
- 3 stalks Celery stalks, cut into 1-inch pieces
- 2 cups Low sodium beef broth
- 0.5 cup Red wine (optional)
- 2 tablespoons Tomato paste
- 2 leaves Bay leaves
- 2 sprigs Fresh thyme sprigs
- 2 tablespoons Chopped parsley for garnish
Instructions
Preheat your oven to 325°F (163°C).
Season the beef with salt and black pepper on both sides.
In a large Dutch oven, heat the olive oil over medium-high heat.
Sear the beef for about 4-5 minutes on each side until a golden crust forms. Remove the beef and set aside.
In the same pot, add the sliced onion, carrots, and celery. Cook for 5-7 minutes, stirring frequently until the onions are translucent.
Add the minced garlic and cook for another minute until fragrant.
Stir in the tomato paste, cooking for about 2 minutes until it turns a deep rusty color.
Pour in the beef broth and red wine, scraping up any brown bits from the bottom of the pot.
Return the beef to the pot, along with the bay leaves and thyme sprigs.
Cover the pot with a tight-fitting lid and transfer it to the preheated oven.
Braise for about 3 hours, or until the beef is tender and easily shredded with a fork.
Remove the pot from the oven and allow it to rest for about 10 minutes.
Garnish with the chopped parsley before serving.
Serve warm with a side of your choice, such as mashed potatoes or crusty bread.
Nutrition Facts
Calories |
2048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.3 g | 108% | |
| Saturated Fat | 29.5 g | 148% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 3573 mg | 155% | |
| Total Carbohydrate | 49.2 g | 18% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 20.5 g | ||
| Protein | 248.1 g | 496% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 363 mg | 28% | |
| Iron | 27.5 mg | 153% | |
| Potassium | 5295 mg | 113% | |
*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.
