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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.

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

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

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