Braised Beef

Why You’ll Love This Recipe

Braised beef is the ultimate comfort food—warm, tender, and full of bold flavor. It’s easy to prepare and mostly hands-off, making it ideal for weekend cooking or special occasions. This recipe turns inexpensive cuts of beef into a melt-in-your-mouth main course that pairs beautifully with mashed potatoes, polenta, noodles, or crusty bread.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Chuck roast or beef short ribs (bone-in or boneless)
• Salt and black pepper
• Olive oil
• Onion (chopped)
• Carrots (chopped)
• Celery (chopped)
• Garlic (minced)
• Tomato paste
• Red wine (or additional beef broth)
• Beef broth
• Fresh thyme or dried thyme
• Bay leaves
• Optional: rosemary sprig or parsley for garnish

Directions

1. Preheat oven to 325°F (160°C).
2. Pat the beef dry and season generously with salt and pepper.
3. In a large Dutch oven or oven-safe pot, heat olive oil over medium-high heat. Sear the beef on all sides until deeply browned. Remove and set aside.
4. In the same pot, add onion, carrots, and celery. Sauté until softened, about 5–7 minutes.
5. Stir in garlic and tomato paste; cook for 1 minute.
6. Pour in red wine to deglaze the pan, scraping up any browned bits. Let it simmer for 2–3 minutes.
7. Return the beef to the pot. Add beef broth, thyme, and bay leaves. The liquid should come about halfway up the meat.
8. Cover and transfer to the oven. Braise for 2½ to 3 hours, or until the beef is tender and easily shreds with a fork.
9. Remove the beef and let it rest. Skim excess fat from the top of the sauce. Simmer to reduce if desired.
10. Slice or shred the beef and return it to the sauce. Serve hot with your favorite sides.

Servings and timing

This recipe makes about 6 servings.
Preparation time: 20 minutes
Cooking time: 3 hours
Total time: 3 hours 20 minutes

Variations

• Add mushrooms: Sauté sliced mushrooms with the vegetables for added umami.
• Use different herbs: Swap thyme with rosemary, sage, or oregano depending on your preference.
• Tomato-rich version: Add crushed tomatoes or canned diced tomatoes for a saucier consistency.
• Make it spicy: Add a pinch of red pepper flakes or chipotle in adobo for heat.
• Slow cooker option: Sear the beef and sauté vegetables first, then cook everything on low for 7–8 hours.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm on the stovetop over medium-low heat or microwave in short intervals, stirring occasionally.
This dish freezes well—store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat as above.

FAQs

What is the best cut of beef for braising?

Chuck roast, brisket, or short ribs are ideal for braising due to their marbling and connective tissue, which break down and tenderize during cooking.

Do I have to use red wine?

No, you can substitute beef broth or even a splash of balsamic vinegar or Worcestershire sauce for depth without alcohol.

Can I make braised beef in advance?

Yes, it’s actually better the next day as the flavors deepen. Cool and store in the fridge, then reheat before serving.

Can I skip searing the beef?

Searing adds depth of flavor and is highly recommended, but if you’re short on time, you can skip it.

Should I braise covered or uncovered?

Braise covered to retain moisture and ensure even cooking.

What can I serve with braised beef?

Mashed potatoes, buttered noodles, creamy polenta, roasted vegetables, or crusty bread all pair well.

How do I thicken the sauce?

Let it simmer uncovered after removing the beef, or mix in a cornstarch slurry.

Can I use a pressure cooker?

Yes, cook on high pressure for about 50–60 minutes with natural release for similar tenderness.

How do I know when the beef is done?

The meat should be fork-tender and fall apart easily. It typically takes about 2½ to 3 hours in the oven.

Can I braise beef on the stovetop?

Yes, simmer gently on low heat with the lid on, but watch for scorching and stir occasionally.

Conclusion

Braised Beef is a soul-warming, flavor-packed dish that turns simple ingredients into something extraordinary. With tender meat, rich sauce, and minimal effort, it’s a timeless recipe you’ll come back to again and again. Whether served on a chilly evening or for a special meal, this classic delivers every time.

Braised Beef

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Braised Beef is a tender, slow-cooked dish featuring rich flavors from beef, vegetables, herbs, and wine or broth. Perfect for cozy dinners, this classic recipe transforms tough cuts of meat into melt-in-your-mouth perfection.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 20 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Braising
• Cuisine: American
• Diet: Halal

Ingredients

• 3 lbs chuck roast or beef short ribs (bone-in or boneless)
• Salt and black pepper to taste
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 cup red wine (or additional beef broth)
• 2 cups beef broth
• 3–4 sprigs fresh thyme or 1 tsp dried thyme
• 2 bay leaves
• Optional: 1 sprig rosemary or chopped parsley for garnish

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Instructions

1. Preheat oven to 325°F (160°C).
2. Pat beef dry and season generously with salt and pepper.
3. Heat olive oil in a large Dutch oven over medium-high heat. Sear beef on all sides until browned. Remove and set aside.
4. In the same pot, add onion, carrots, and celery. Cook for 5–7 minutes until softened.
5. Add garlic and tomato paste. Stir and cook for 1 minute.
6. Pour in red wine, scraping up browned bits. Simmer for 2–3 minutes to reduce slightly.
7. Return beef to the pot. Add beef broth, thyme, and bay leaves. Liquid should come halfway up the meat.
8. Cover and transfer to oven. Braise for 2½ to 3 hours until beef is fork-tender.
9. Remove beef and let rest. Skim excess fat from sauce and simmer to reduce if desired.
10. Slice or shred beef and return to sauce. Garnish with parsley and serve warm.

Notes

• Use chuck roast, brisket, or short ribs for best results.
• Substitute red wine with more broth or a splash of balsamic vinegar.
• Add mushrooms or crushed tomatoes for variation.
• To thicken sauce, reduce it on the stove or add a cornstarch slurry.
• This dish tastes even better the next day—perfect for making ahead.

Nutrition

• Serving Size: 1 portion
• Calories: 480
• Sugar: 4g
• Sodium: 680mg
• Fat: 32g
• Saturated Fat: 12g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 8g
• Fiber: 2g
• Protein: 38g
• Cholesterol: 125mg