Tender Brandied Beef
Elevate your dinner table with the rich, savory flavors of Tender Brandied Beef. This hearty dish features a melt-in-your-mouth beef chuck roast braised to perfection in a luxurious brandy-infused sauce, balanced with aromatic herbs like thyme and rosemary. Slowly simmered with a medley of sautéed vegetables, including onions, carrots, celery, and mushrooms, this recipe creates a comforting depth of flavor that's ideal for special occasions or cozy family dinners. The brandy deglazes the pan, enhancing the dish with a subtle sweetness, while a splash of beef broth and tomato paste forms a velvety base that pairs beautifully with mashed potatoes or crusty bread. With just 20 minutes of prep and a slow cook to tender perfection, this crowd-pleaser makes your kitchen smell irresistible. Perfect for impressing dinner guests or treating the family, Tender Brandied Beef is your go-to recipe for a memorable meal.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 medium carrots, sliced
- 2 medium celery stalks, sliced
- 3 garlic cloves, minced
- 1 cup brandy
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- 2 bay leaves
- 8 ounces mushrooms, sliced
Instructions
Season the beef chuck roast with salt and black pepper on all sides, then lightly coat it with the flour.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Sear the beef for about 4 minutes on each side until browned. Remove the beef and set it aside.
In the same pot, lower the heat to medium and sauté the diced onion, sliced carrots, and celery for 5 minutes until they soften.
Add the minced garlic and cook for an additional minute until fragrant.
Pour in the brandy to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly.
Return the seared beef to the pot. Add the beef broth, tomato paste, thyme, rosemary, and bay leaves.
Bring the mixture to a gentle simmer, then cover the pot with a lid and reduce the heat to low. Cook for 2 hours, stirring occasionally.
After 2 hours, add the sliced mushrooms to the pot and continue cooking for an additional hour until the beef is tender and easily pulls apart with a fork.
Remove the bay leaves before serving. Taste and adjust seasoning with additional salt and pepper, if needed.
Serve the Tender Brandied Beef hot, optionally garnished with fresh herbs, alongside mashed potatoes, crusty bread, or buttered noodles.
Nutrition Facts
Calories |
567 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 12.9 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 743 mg | 32% | |
| Total Carbohydrate | 11.0 g | 4% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 4.3 g | ||
| Protein | 30.6 g | 61% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 50 mg | 4% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 786 mg | 17% | |
*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.
