Braised Beef



 Rich, tender, and full of deep savory flavor, this Classic Braised Beef is the ultimate comfort food. Slow-cooked in red wine, broth, and herbs, it’s melt-in-your-mouth delicious — perfect served over mashed potatoes, egg noodles, or creamy polenta.

Ingredients (Serves 6)

  • 3 lbs beef chuck roast or boneless short ribs, cut into large chunks (2–3 inches)

  • 2 tablespoons olive oil

  • 1 large onion, chopped

  • 3 carrots, cut into 1-inch pieces

  • 3 garlic cloves, minced

  • 2 tablespoons tomato paste

  • 1 cup dry red wine (Cabernet, Merlot, or Pinot Noir work well)

  • 2 ½ cups beef broth

  • 2 tablespoons flour (for thickening)

  • 2 bay leaves

  • 3 sprigs fresh thyme (or 1 teaspoon dried)

  • 1 teaspoon rosemary, dried or fresh

  • 1 teaspoon salt

  • ½ teaspoon black pepper

  • 1 tablespoon balsamic vinegar (optional, adds depth)

  • 1 tablespoon butter (for finishing)

  • Fresh parsley, for garnish

Instructions

  1. Preheat the oven:
    Set your oven to 325°F (165°C).

  2. Sear the beef:

    • Pat the beef pieces dry with paper towels and season generously with salt and pepper.

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

    • Brown the beef on all sides (about 3–4 minutes per side). Do this in batches so the meat sears properly. Remove and set aside.

  3. Sauté the vegetables:
    Add the onion and carrots to the pot. Sauté for about 5 minutes until softened.
    Stir in the garlic and tomato paste, cooking another 1–2 minutes to caramelize slightly.

  4. Deglaze with wine:
    Pour in the red wine, scraping up any browned bits from the bottom of the pan.
    Simmer for 2–3 minutes to let the alcohol cook off.

  5. Add broth and herbs:
    Stir in the beef broth, thyme, rosemary, bay leaves, and balsamic vinegar (if using).
    Return the browned beef to the pot, nestling the pieces in the liquid.
    The liquid should come about halfway up the sides of the beef.

  6. Braise:
    Cover the pot with a tight-fitting lid and transfer to the oven.
    Cook for 2 ½ to 3 hours, or until the beef is fork-tender and falling apart.

  7. Thicken the sauce (optional):
    Remove the beef and vegetables with a slotted spoon and set aside.
    Place the pot on the stovetop over medium heat.
    Whisk 2 tablespoons flour with a bit of hot liquid, then stir it back in. Simmer for 5–7 minutes until thickened.
    Stir in a tablespoon of butter for richness.

  8. Serve:
    Return the beef and vegetables to the pot, toss gently in the sauce, and serve warm over mashed potatoes, noodles, or rice.
    Garnish with fresh parsley.

💡 Tips & Variations

  • Best cut of beef: Chuck roast, brisket, or short ribs give the best flavor and tenderness.

  • Slow cooker method: Cook on Low for 8 hours or High for 4–5 hours.

  • Make ahead: This dish tastes even better the next day — the flavors deepen overnight.

  • Veggie add-ins: Add mushrooms, parsnips, or turnips for an extra rustic touch.

  • Wine-free version: Replace wine with extra broth plus 1 tablespoon red wine vinegar for acidity.

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