Best Braised Beef

Braised Beef is a slow-cooked, fork-tender dish made with well-marbled beef simmered in a flavorful broth of herbs, aromatics, and red wine or stock. It’s hearty, comforting, and ideal for cool-weather dinners or special family meals.

Why You’ll Love This Recipe

This dish transforms a tough cut of beef into a rich, melt-in-your-mouth masterpiece. The slow braising infuses deep flavor into every bite, and it pairs beautifully with mashed potatoes, polenta, or rustic bread.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Beef chuck roast or short ribs
• Salt
• Black pepper
• Olive oil
• Onion, chopped
• Carrots, chopped
• Celery, chopped
• Garlic, minced
• Tomato paste
• Red wine (or beef broth)
• Beef broth
• Bay leaves
• Fresh thyme or rosemary
• Balsamic vinegar (optional, for depth)

Directions

1. Preheat oven to 325°F (165°C).
2. Season beef with salt and pepper. Heat oil in a Dutch oven and sear beef until browned on all sides. Remove and set aside.
3. In the same pot, sauté onion, carrots, celery, and garlic until softened.
4. Stir in tomato paste and cook for 2 minutes.
5. Deglaze with red wine, scraping up browned bits. Simmer briefly.
6. Return beef to the pot. Add broth, herbs, and bay leaves. Bring to a simmer.
7. Cover and transfer to the oven. Braise for 2.5 to 3 hours, or until beef is tender.
8. Remove beef, reduce sauce on the stovetop if needed, and serve hot.

Servings and timing

Serves 6. Prep time: 20 minutes. Cook time: 3 hours. Total: 3 hours 20 minutes.

Variations

• Use boneless short ribs or brisket for a change
• Add mushrooms or pearl onions to the braise
• Replace wine with balsamic and extra broth for a wine-free version
• Add a splash of cream at the end for a richer sauce

Storage/Reheating

Refrigerate leftovers in a sealed container for up to 4 days. Reheat gently on the stovetop or in a 325°F oven. Braised beef also freezes well for up to 2 months.

FAQs

What’s the best cut of beef for braising?

Chuck roast or short ribs are ideal due to their marbling and connective tissue, which break down beautifully during slow cooking.

Can I make this in a slow cooker?

Yes—sear the beef first, then cook on low for 8 hours or until tender.

Can I use broth instead of wine?

Absolutely. Beef broth or a mix of broth and balsamic vinegar can replace wine.

How do I thicken the sauce?

After cooking, simmer the liquid uncovered until reduced or stir in a cornstarch slurry.

Do I need a Dutch oven?

It’s preferred for even heat retention, but any oven-safe pot with a lid will work.

Should I strain the vegetables out?

That’s optional. They’re usually soft and flavorful, but you can strain and blend the sauce if preferred.

Can I braise ahead of time?

Yes—braised beef often tastes even better the next day.

How do I know when it’s done?

The meat should be fork-tender and shred easily.

What can I serve with it?

Mashed potatoes, creamy polenta, egg noodles, or crusty bread all complement the dish.

How long will it last in the fridge?

Up to 4 days in an airtight container.

Conclusion

The Best Braised Beef is a timeless recipe that brings comfort and deep flavor to the table. Whether for a family dinner or a special occasion, its tenderness and richness make it unforgettable.

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