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Braised Beef

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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.

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)

Instructions

  1. Preheat oven to 325°F (165°C).
  2. Pat beef dry and season generously with salt and pepper.
  3. 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.
  4. In the same pot, add onion, carrots, and celery. Sauté for 5–7 minutes until softened. Add garlic and cook for 1 minute.
  5. Stir in tomato paste and cook for 2 minutes to develop flavor.
  6. Pour in red wine, scraping up any browned bits. Simmer for 2–3 minutes to reduce slightly.
  7. Return the beef to the pot. Add beef broth, thyme, and bay leaves. The liquid should nearly cover the meat.
  8. Cover and transfer to the oven. Braise for 2½–3 hours, or until the beef is fork-tender.
  9. 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

Find it online: https://thefamilycooking.com/braised-beef-2/