Nut-Free Classic Braised Beef
Indulge in the comforting, mouthwatering flavors of this Nut-Free Classic Braised Beef recipe—a hearty dish perfect for cozy dinners and special occasions alike. This recipe showcases tender, fall-apart beef chuck roast, which is generously seasoned and seared to perfection before slow-cooking alongside a medley of aromatic vegetables, garlic, and fresh herbs. A rich, savory sauce made with red wine and beef broth ensures every bite is bursting with flavor while staying completely nut-free, making it ideal for those with dietary restrictions. Requiring just 20 minutes of prep and simple techniques like oven braising, this dish transforms humble ingredients into an elegant, crowd-pleasing meal. Serve this classic braised beef alongside creamy mashed potatoes or crusty bread for the ultimate comfort food experience!
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Recipe Information
Ingredients
- 3 pounds boneless beef chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 medium yellow onions, sliced
- 4 large carrots, sliced into chunks
- 3 stalks celery stalks, chopped
- 4 cloves garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup red wine
- 3 cups beef broth
- 4 sprigs fresh thyme
- 2 whole bay leaves
Instructions
Preheat your oven to 325°F (163°C).
Pat the beef chuck roast dry with paper towels, and then season it evenly with salt and black pepper.
Dredge the beef in all-purpose flour, shaking off any excess.
In a large Dutch oven or heavy pot, heat olive oil over medium-high heat until shimmering.
Add the beef to the pot and sear on all sides until browned, about 3-5 minutes per side. Remove the beef from the pot and set aside.
In the same pot, add sliced onions, carrots, and chopped celery. Cook for about 5-7 minutes until the vegetables are softened.
Stir in the minced garlic and tomato paste, cooking for an additional 1-2 minutes until fragrant.
Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom.
Add the seared beef back into the pot, along with the beef broth, fresh thyme, and bay leaves. The liquid should cover at least two-thirds of the beef.
Bring the liquid to a simmer, then cover the pot and transfer it to the preheated oven.
Braise in the oven for about 3 hours, or until the meat is fork-tender.
Remove the pot from the oven and let it rest, covered, for about 15 minutes.
Slice the beef against the grain and serve with the braised vegetables and sauce from the pot.
Nutrition Facts
Calories |
4195 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 303.0 g | 388% | |
| Saturated Fat | 114.3 g | 572% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 8424 mg | 366% | |
| Total Carbohydrate | 70.9 g | 26% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 21.8 g | ||
| Protein | 262.5 g | 525% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 404 mg | 31% | |
| Iron | 42.3 mg | 235% | |
| Potassium | 5780 mg | 123% | |
*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.
