Best Braised Beef

Best Braised Beef is a rich and savory dish featuring tender beef slowly cooked in a seasoned broth until it falls apart with a fork. Infused with aromatics, wine or stock, and herbs, this dish is perfect for cozy dinners and special occasions alike.

Why You’ll Love This Recipe

This braised beef recipe delivers deep, developed flavor with minimal hands-on work. Slow cooking transforms a tough cut of beef into tender, juicy meat that soaks up every drop of the robust cooking liquid. It’s comforting, satisfying, and impressive enough for guests.

Ingredients

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

• Beef chuck roast or boneless short ribs
• Salt
• Black pepper
• Olive oil
• Onion, chopped
• Carrots, sliced
• Celery, chopped
• Garlic, minced
• Tomato paste
• Red wine or beef broth
• Beef broth (low sodium preferred)
• Fresh rosemary or thyme
• Bay leaves
• Optional: balsamic vinegar or Worcestershire sauce for added depth

Directions

1. Preheat oven to 325°F (160°C).
2. Pat beef dry and season with salt and pepper. In a Dutch oven, heat olive oil over medium-high heat. Sear beef until browned on all sides, then remove and set aside.
3. In the same pot, add onion, carrots, and celery. Cook until softened. Stir in garlic and tomato paste; cook for 2 minutes.
4. Pour in red wine or broth to deglaze, scraping up browned bits. Simmer briefly.
5. Return beef to the pot and add remaining broth, herbs, and bay leaves. Liquid should cover at least 2/3 of the beef.
6. Cover and transfer to the oven. Braise for 2½ to 3 hours, or until the meat is fork-tender.
7. Remove beef, discard bay leaves and herbs, and reduce sauce on the stovetop if desired. Serve hot.

Servings and timing

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

Variations

• Use brisket or bone-in short ribs for variety
• Replace wine with extra broth and a splash of balsamic vinegar
• Add mushrooms, parsnips, or pearl onions for extra body
• Finish with a swirl of cream or butter for a richer sauce

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over low heat, adding a splash of broth to loosen the sauce. Freeze for up to 2 months; thaw overnight in the refrigerator before reheating.

FAQs

What cut of beef is best for braising?

Beef chuck roast, short ribs, or brisket are ideal due to their marbling and connective tissue.

Can I use a slow cooker?

Yes—after searing and sautéing, transfer everything to a slow cooker and cook on low for 8 hours.

Do I need to use wine?

No—broth alone works fine. Add a tablespoon of balsamic vinegar or Worcestershire for depth.

How do I know when it’s done?

The beef should be fork-tender and easily pull apart with minimal resistance.

Should the meat be completely covered in liquid?

No—cover about ⅔ of the beef. The steam and sealed environment will finish the job.

Can I make this a day ahead?

Yes—flavors deepen overnight. Reheat gently before serving.

What’s the best way to thicken the sauce?

Simmer uncovered on the stovetop or stir in a cornstarch slurry for quicker thickening.

What side dishes go well with braised beef?

Mashed potatoes, polenta, egg noodles, or crusty bread all pair beautifully.

Can I make this dish gluten-free?

Yes—ensure all broth and seasonings are gluten-free. Skip flour if using it to thicken.

How do I serve leftovers?

Serve over pasta or in sandwiches with the reduced sauce.

Conclusion

Best Braised Beef is the ultimate comfort dish, rich in flavor and texture. Whether you’re hosting a dinner party or enjoying a slow-cooked family meal, this timeless recipe delivers elegance and warmth in every bite.

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