Braised Beef

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Make this tasty braised beef, cooked slowly with yummy veggies and rich sauce, and serve it over mashed potatoes for a cozy and delicious meal!

Braised beef in pot with wooden spoon.

Braised Beef

Braised Beef is a heartwarming dish that’s perfect for cozy family dinners or special gatherings.

This recipe delivers tender, flavorful beef that has simmered for hours, soaking up the delicious broth. The slow-cooking process makes the beef incredibly tender and juicy.

Paired with creamy mashed potatoes and a side salad, it makes a delicious meal perfect for Sunday dinner.

Whether it's a cold winter night or a festive occasion, this meal promises comfort food.

Ingredients for Braised Beef

Ingredients: fresh parsley, minced garlic, cut onions, oil, salt, pepper, beef broth, bay leaves, thyme, Worcestershire sauce, tomato paste, cut carrots, cut celery, cubed chuck roast, and red wine.

Beef chuck roast: Choose a well-marbled piece; the fat content helps the meat stay tender and juicy during braising.

Salt and black pepper: Season to your taste.

Vegetable oil: Use for searing the beef; it helps the meat develop a good crust on the meat.

Large onion: Finely chopping.

Garlic cloves: Freshly minced for best flavor.

Carrots: Peel and slice them.

Celery stalks: Chop them.

Red wine: Choose a dry red wine you enjoy drinking.

Beef broth: You can use homemade or store-bought.

Tomato paste: Adds a concentrated, robust tomato flavor and helps to thicken the sauce.

Worcestershire sauce: Adds umami and depth of flavor.

Bay leaves: Essential for infusing a subtle, aromatic flavor during the long cooking process.

Dried thyme

Fresh parsley: Chop it for a fresh, vibrant garnish.

How to Make Braised Beef

Sprinkle salt and pepper over the beef cubes.

In a large Dutch oven, heat vegetable oil over medium-high heat.

Brown the beef cubes on all sides until they have a golden crust. Take the browned beef out of the pot and set aside.

Cubed beef in bottom of cast iron pan.

In the same pot, add chopped onions, minced garlic, carrots, and celery, and cook until they are softened, which will take about 5 minutes.

Deglaze the pot by pouring in the wine and scraping the bottom of the pot to loosen any browned bits. Let the wine cook down until it’s reduced by half.

Carrots, celery, garlic, and onions added to pot.
Pouring red wine into pot.

Put the browned beef back into the pot.

Add beef broth, tomato paste, Worcestershire sauce, bay leaves, and dried thyme. Let the mixture come to a simmer.

Beef broth, tomato paste, Worcestershire sauce, bay leaves, and dried thyme added.

Cover the pot and put it in a preheated oven at 325Β°F (163Β°C). Braise it for about 2.5 to 3 hours, or until the beef is tender and you can pull it apart with a fork.

When it's done, remove and throw away the bay leaves.

Taste the beef and add more seasonings if you like.

Serve the braised beef over creamy mashed potatoes and sprinkle with chopped fresh parsley.

Cooked braised beef in pot.

Enjoy the braised beef over smooth mashed potatoes!

Tips & Tricks to Make the Best Braised Beef

Here's some tips & tricks to make the best braised beef:

Pre-cut Vegetables: Buy pre-cut veggies like onions, carrots, and celery to save prep time. You can find these in most grocery stores.

Use Beef Chuck: This cut of meat is perfect for braising. It becomes super tender and flavorful after cooking low and slow.

Brown All Sides: Browning the beef on all sides before braising adds a deep, rich flavor. Don’t skip this step!

Thicken It Up: If your braised beef sauce is too thin, make a slurry by mixing a tablespoon of cornstarch with water, then stir it into the sauce. Let it cook a bit longer to thicken.

Shortcut Tomato Paste: If you don’t have tomato paste, use a few tablespoons of ketchup. It works in a pinch and adds a bit of sweetness.

Serve Over Rice or Pasta: While mashed potatoes are great, you can also serve your braised beef over rice or pasta.

How to Store Leftovers

Braised beef over mashed potatoes on plate.

After you finish eating braised beef, let it cool to room temperature. Then either transfer to an airtight container or cover with plastic wrap. The braised beef will stay good in the fridge for up to 5 days.

What to Serve with Braised Beef

Creamy Mashed Potatoes: mashed potatoes are wonderful for serving braised beef over.

SautΓ©ed Green Beans: Fresh and crisp green beans sauteed in a bit of oil and seasoned with garlic, salt and pepper is a delicious side.

Roasted Root Vegetables: Make roasted carrots, parsnips, and potatoes.

Buttered Egg Noodles: This is another wonderful food to serve braised beef over.

Steamed Asparagus: Asparagus is always a great side.

Herbed Dinner Rolls: Soft and fluffy dinner rolls infused with herbs are perfect for mopping up any remaining sauce on your plate.

Caesar Salad: A crisp Caesar salad with creamy dressing and crunchy croutons.

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Braised beef in a pot with a wooden spoon.

Braised Beef

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Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Servings: 4 servings
Calories: 565kcal
Author: Jenny
Enjoy the comforting flavors of tender braised beef, slow-cooked to perfection in a rich and savory broth. This melt-in-your-mouth dish is served generously over creamy mashed potatoes, creating a hearty and satisfying meal that will warm your soul.
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Ingredients

  • 2 pounds beef chuck roast cut into 2-inch cubes
  • Salt and black pepper to taste
  • 2 Tablespoons vegetable oil
  • 1 large onion finely chopped
  • 3 garlic cloves minced
  • 2 carrots peeled and sliced
  • 2 celery stalks chopped
  • 1 cup red wine
  • 2 cups beef broth
  • 1 Tablespoon tomato paste
  • 2 teaspoons Worcestershire sauce
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • Fresh parsley chopped (for garnish)

Instructions

  • Season the beef cubes with salt and pepper. In a large Dutch oven, heat vegetable oil over medium-high heat. Brown the beef cubes on all sides until a golden crust forms. Remove the beef from the pot and set aside.
  • In the same pot, add chopped onions, minced garlic, carrots, and celery. SautΓ© until the vegetables are softened, about 5 minutes.
  • Pour in the red wine, scraping the bottom of the pot to release any browned bits. Allow the wine to reduce by half.
  • Return the browned beef to the pot. Add beef broth, tomato paste, Worcestershire sauce, bay leaves, and dried thyme. Bring the mixture to a simmer.
  • Cover the pot and transfer it to a preheated oven at 325Β°F (163Β°C). Braise for about 2.5 to 3 hours or until the beef is fork-tender.
  • Once done, remove the bay leaves and discard. Taste and adjust seasoning if necessary. Serve the braised beef over a bed of creamy mashed potatoes, garnished with chopped fresh parsley.
  • Enjoy the comforting and savory goodness of braised beef over velvety mashed potatoes!

Notes

Browning the beef cubes before braising adds depth of flavor and helps create a rich, savory base for the dish. Make sure to get a good sear on all sides.
Serve the braised beef over creamy mashed potatoes, polenta, or egg noodles. The rich sauce pairs beautifully with these bases.
Store any leftovers in an airtight container in the refrigerator for up to 3-5 days. Reheat gently on the stovetop or in the microwave, adding a splash of beef broth if needed to loosen the sauce.
Please note that the nutritional content of this recipe will vary based on the specific ingredients used. For a detailed breakdown of the nutritional values, consider using a recipe nutrition calculator with the exact brands and measurements you've used.

Please note that the nutritional content of this recipe will vary based on the specific ingredients used. For a detailed breakdown of the nutritional values, consider using a recipe nutrition calculator with the exact brands and measurements you've used.

Nutrition

Calories: 565kcal | Carbohydrates: 10g | Protein: 46g | Fat: 33g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 728mg | Potassium: 1127mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5212IU | Vitamin C: 7mg | Calcium: 84mg | Iron: 6mg
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