Soy-Free Classic Braised Beef
Tender, flavorful, and perfect for family gatherings, this Soy-Free Classic Braised Beef recipe is a hearty, wholesome dish that lets the rich taste of slow-cooked beef shine. Made with a succulent beef chuck roast, aromatic vegetables, and a robust blend of beef broth, red wine, and tomato paste, this dish is free of soy and full of classic comfort. Slowly braised to perfection in a Dutch oven, the beef becomes melt-in-your-mouth tender as it soaks up the rich, savory flavors of garlic, thyme, and bay leaves. With a prep time of just 20 minutes and a hands-off, slow-cooking process, this recipe is both simple and incredibly satisfying. Serve it with its velvety sauce and tender vegetables for a complete, show-stopping meal. Perfect for Sunday dinners or special occasions, this soy-free favorite is sure to impress!
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Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 large Onion
- 3 medium Carrots
- 3 Celery stalks
- 4 Garlic cloves
- 4 cups Beef broth
- 2 tablespoons Tomato paste
- 2 Bay leaves
- 4 Thyme sprigs
- 1 cup Red wine
- 2 tablespoons (chopped) Parsley
Instructions
Preheat your oven to 325°F (165°C).
Pat the beef chuck roast dry with paper towels and season generously with salt and black pepper on all sides.
In a large Dutch oven, heat olive oil over medium-high heat until shimmering.
Sear the beef roast on all sides until browned, approximately 4 minutes per side. Remove the beef and set aside.
Peel and slice the onions, carrots, and celery into large chunks.
Add the onions, carrots, and celery to the Dutch oven. Cook until the onions are soft, about 5 minutes.
Mince the garlic and add it to the pot, cooking for another minute until fragrant.
Stir in the tomato paste and cook for an additional minute.
Pour in the beef broth and red wine, scraping up any browned bits from the bottom of the pot.
Return the seared beef back to the pot, nestling it among the vegetables.
Add bay leaves, thyme sprigs, and parsley. Bring the liquid to a simmer.
Cover the pot and transfer it to the preheated oven. Braise for about 3 hours or until the beef is fork-tender.
Remove from oven, discard bay leaves and thyme sprigs.
Before serving, let the beef rest for about 10 minutes, then slice against the grain.
Garnish with additional chopped parsley if desired, then serve with the braising vegetables and sauce.
Nutrition Facts
Calories |
4261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 304.1 g | 390% | |
| Saturated Fat | 114.7 g | 574% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 7031 mg | 306% | |
| Total Carbohydrate | 83.5 g | 30% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 36.0 g | ||
| Protein | 266.9 g | 534% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 494 mg | 38% | |
| Iron | 43.0 mg | 239% | |
| Potassium | 6589 mg | 140% | |
*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.
