Description
This Braised Beef recipe is a classic and comforting dish that’s perfect for a cozy meal. Tender chunks of beef are seared and then slow-cooked in a rich and flavorful broth with vegetables and herbs until they melt in your mouth.
Ingredients
Units
Scale
- 3.5–4 lbs boneless chuck roast, trimmed and cut into 3-4 inch chunks
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 large carrots, sliced into thick coins
- 3 celery ribs, chopped
- 8 ounces button mushrooms, quartered
- 4 cloves garlic, smashed
- 24 ounces beef broth
- 2 tablespoons tomato paste
- 2 tablespoons red wine vinegar
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
Instructions
- Sear Beef: Season beef chunks with salt and pepper. Heat olive oil in a large pot over medium heat. Sear beef until browned on all sides. Remove beef and set aside.
- Sauté Vegetables: Add onion, carrots, celery, and mushrooms to the pot. Cook for 5-6 minutes, or until softened.
- Add Liquids and Herbs: Stir in garlic, beef broth, tomato paste, red wine vinegar, rosemary, and thyme.
- Braise Beef: Return beef to the pot. Bring to a simmer, then cover and reduce heat to low. Simmer for 2-2.5 hours, or until beef is fork-tender.
- Serve: Remove beef and vegetables from the pot and serve with the braising liquid.
Notes
- Leftovers can be refrigerated for 3-4 days or frozen for up to 3 months (include some braising liquid when freezing).
- For a richer flavor, use red wine instead of beef broth.
- If desired, thicken the braising liquid with a cornstarch slurry before serving.
- Serve with mashed potatoes, polenta, or crusty bread to soak up the delicious sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Carbohydrates: 15g
- Fiber: 4
- Protein: 40g
- Cholesterol: 130mg
