Classic Braised Beef

Tender, flavorful, and deeply comforting, this Classic Braised Beef recipe is the ultimate one-pot dinner for hearty, home-cooked goodness. Made with a marbled beef chuck roast, aromatic vegetables, fresh herbs, and a rich combination of red wine and beef broth, this dish brings depth and warmth to your table. Slow-cooked in the oven for hours, the beef transforms into melt-in-your-mouth perfection, while the braising liquid becomes a lush, savory sauce. Perfect for cozy family gatherings or an impressive dinner party centerpiece, this recipe pairs beautifully with creamy mashed potatoes, crusty bread, or roasted vegetables. Elevate your cooking repertoire with this timeless comfort food classic, boasting bold flavors and an irresistibly tender texture!

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 3 pounds beef chuck roast
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 large yellow onion
• 3 medium carrots
• 2 medium celery stalks
• 4 cloves garlic cloves
• 2 tablespoons tomato paste
• 1 cup red wine
• 2 cups beef broth
• 1 leaf bay leaf
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 tablespoons all-purpose flour
• 2 tablespoons parsley

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

Pat the beef chuck roast dry with paper towels to ensure a good sear. Season the meat generously on all sides with salt and black pepper.

Step 3

Heat the olive oil in a large Dutch oven over medium-high heat. Once the oil is shimmering, add the beef and sear it on all sides until deeply browned, about 4-5 minutes per side. Transfer the beef to a plate and set aside.

Step 4

Reduce the heat to medium and add the onions, carrots, and celery to the Dutch oven. Cook while stirring occasionally until the vegetables are softened, about 5-7 minutes.

Step 5

Add the garlic and tomato paste to the vegetables, cooking until the garlic is fragrant and the tomato paste begins to darken, about 2 minutes.

Step 6

Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom. Allow the wine to simmer for about 3 minutes to reduce slightly.

Step 7

Return the beef roast to the pot and add the beef broth, bay leaf, thyme, and rosemary. The liquid should cover about two-thirds of the meat.

Step 8

Bring the pot to a gentle simmer, then cover with a tight-fitting lid and transfer to the preheated oven.

Step 9

Braise in the oven for about 3 hours, or until the beef is fork-tender, checking occasionally to ensure the liquid covers the meat; add more broth if necessary.

Step 10

Remove the pot from the oven. Transfer the beef to a cutting board and let rest for a few minutes.

Step 11

Optional: To thicken the sauce, mix the all-purpose flour with a little water to form a smooth slurry. Stir it into the pot and simmer over medium heat until thickened, about 5 minutes.

Step 12

Remove the thyme, rosemary, and bay leaf. Slice or shred the beef as desired.

Step 13

Serve the braised beef warm, garnished with freshly chopped parsley.

Nutrition Facts

Serving size	(2955.5g)

Amount per serving	% Daily Value*
Calories	4363.7

Total Fat 303.8g	0%
Saturated Fat 114.4g	0%
Polyunsaturated Fat 2.9g
Cholesterol 1020.6mg	0%
Sodium 8463.1mg	0%
Total Carbohydrate 108.0g	0%
Dietary Fiber 14.4g	0%
Total Sugars 26.2g
Protein 267.5g	0%

Vitamin D 0IU	0%
Calcium 422.2mg	0%
Iron 44.4mg	0%
Potassium 6096.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.5%

Protein: 25.3%

Carbs: 10.2%