Name: Braised Beef
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: American
Ingredients: 3 lbs beef chuck roast or boneless short ribs, cut into large chunks; Salt and black pepper; 2 tbsp olive oil; 1 large onion, chopped; 2 carrots, chopped; 2 celery stalks, chopped; 4 cloves garlic, minced; 2 tbsp tomato paste; 1 cup red wine (optional but recommended); 3 cups beef broth; 3–4 sprigs fresh thyme; 2 bay leaves; 2 tbsp chopped fresh parsley (optional, for garnish)

Jump to Recipe·Print Recipe

Why You’ll Love This Recipe

Braised Beef is the kind of meal that makes your kitchen smell amazing and your dinner table feel special. It’s perfect for cozy weekends or entertaining guests, with minimal hands-on time after the initial searing. The slow cooking process tenderizes even the toughest cuts of beef, creating a luxurious, rich sauce that tastes like it took hours to perfect—because it did. It’s comforting, impressive, and incredibly delicious.

Ingredients

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

Beef chuck roast or boneless short ribs, cut into large chunks
Salt and black pepper
Olive oil
Onion, chopped
Carrots, chopped
Celery, chopped
Garlic, minced
Tomato paste
Red wine (optional but highly recommended)
Beef broth
Fresh thyme
Bay leaves
Fresh parsley for garnish (optional)

Directions

Prepare the beef: Pat the beef dry and season generously with salt and pepper.
Sear the beef: In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Brown the beef on all sides in batches to avoid overcrowding. Remove the beef and set aside.
Sauté vegetables: In the same pot, add onion, carrots, and celery. Cook for 5–7 minutes until softened. Stir in garlic and cook for 1 minute more.
Add flavor base: Stir in tomato paste and cook for 2 minutes to deepen the flavor.
Deglaze: Pour in red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2–3 minutes to reduce slightly.
Add broth and herbs: Return the beef to the pot. Pour in enough beef broth to nearly cover the meat, then add thyme and bay leaves.
Braise: Cover with a lid and transfer to a preheated oven at 325°F (165°C). Cook for 2½ to 3 hours, or until the beef is fork-tender.
Finish and serve: Remove the thyme and bay leaves. Skim any excess fat from the surface, adjust seasoning if needed, and garnish with chopped parsley before serving.

Servings and timing

This recipe serves 6 people and takes about 3½ hours total—30 minutes for prep and 3 hours for cooking.

Variations

Wine-Free Version: Skip the wine and use extra beef broth plus a splash of balsamic vinegar for acidity.
Vegetable Boost: Add mushrooms, pearl onions, or parsnips for extra heartiness.
Herb Infusion: Add rosemary or sage for a different aromatic twist.
Spicy Braised Beef: Stir in crushed red pepper flakes or a spoonful of chili paste for a kick.
Asian-Inspired: Use soy sauce, ginger, and star anise instead of wine and herbs for an East Asian flavor profile.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavor actually deepens as it sits. Reheat gently on the stovetop over low heat or in the oven at 325°F (165°C) until warmed through. To freeze, cool completely and store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQs

What cut of beef is best for braising?

Chuck roast, short ribs, or brisket work best because they become tender and flavorful when slow-cooked.

Can I make this without wine?

Yes, simply replace the wine with more beef broth and a tablespoon of Worcestershire sauce or balsamic vinegar.

How do I know when the beef is done?

The meat should be fork-tender—if it doesn’t easily fall apart, let it cook a little longer.

Can I make Braised Beef in a slow cooker?

Yes, after searing the beef and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 8 hours or high for 4–5 hours.

Can I use stew meat?

You can, but the texture may not be as tender as using a whole roast.

How can I thicken the sauce?

Remove the beef and simmer the liquid uncovered until it reduces, or whisk in a slurry of cornstarch and water.

Can I prepare Braised Beef ahead of time?

Absolutely. It tastes even better the next day as the flavors meld together.

Should I trim the fat before cooking?

Trim excess fat, but leave a little—it adds richness and flavor to the sauce.

What sides go best with Braised Beef?

Mashed potatoes, creamy polenta, egg noodles, or roasted vegetables are perfect companions.

Can I make this dish on the stovetop instead of the oven?

Yes, simmer it on the stovetop over low heat for about 3 hours, covered, stirring occasionally.

Conclusion

Braised Beef is a timeless, soul-warming dish that transforms simple ingredients into something extraordinary. With its tender meat, aromatic vegetables, and rich sauce, it’s comfort food at its finest. Whether for a cozy family meal or an impressive dinner for guests, this recipe delivers the kind of deep, hearty flavor that makes every bite memorable.

Braised Beef

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Braised Beef is a slow-cooked, melt-in-your-mouth dish simmered in a rich sauce of red wine, broth, herbs, and vegetables. Deeply flavorful and tender, it’s the perfect comfort food for a cozy family dinner or a special occasion.

Author: Laura
Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes
Yield: 6 servings
Category: Main Dish
Method: Braising
Cuisine: American
Diet: Halal

Instructions

Preheat oven to 325°F (165°C).
Pat beef dry and season generously with salt and pepper.
In a large Dutch oven, heat olive oil over medium-high heat. Sear beef in batches until browned on all sides. Remove and set aside.
In the same pot, add onion, carrots, and celery. Sauté for 5–7 minutes until softened. Add garlic and cook for 1 minute.
Stir in tomato paste and cook for 2 minutes to develop flavor.
Pour in red wine, scraping up any browned bits. Simmer for 2–3 minutes to reduce slightly.
Return the beef to the pot. Add beef broth, thyme, and bay leaves. The liquid should nearly cover the meat.
Cover and transfer to the oven. Braise for 2½–3 hours, or until the beef is fork-tender.
Remove thyme and bay leaves. Skim excess fat, adjust seasoning, and garnish with fresh parsley before serving.

Notes

Use beef chuck or short ribs for the most tender results.
For a wine-free version, replace the wine with beef broth and a splash of balsamic vinegar.
Make ahead—the flavor improves after resting overnight.
Thicken the sauce by simmering uncovered or adding a cornstarch slurry.
Pairs beautifully with mashed potatoes, polenta, or buttered noodles.

Nutrition

Serving Size: 1 cup beef with sauce
Calories: 520
Sugar: 5g
Sodium: 780mg
Fat: 32g
Saturated Fat: 12g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 45g
Cholesterol: 145mg