Name: Best Braised Beef
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: American
Ingredients: 3–4 lb beef chuck roast or boneless short ribs; Salt, to taste; Black pepper, to taste; 2 tbsp olive oil; 1 large onion, chopped; 3 carrots, sliced; 2 celery stalks, chopped; 4 cloves garlic, minced; 2 tbsp tomato paste; 1 cup red wine or beef broth; 2 cups beef broth (low sodium preferred); 2–3 sprigs fresh rosemary or thyme; 2 bay leaves; 1 tbsp balsamic vinegar or Worcestershire sauce (optional)

Description

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.

Ingredients

Units Scale

3–4 lb beef chuck roast or boneless short ribs
Salt, to taste
Black pepper, to taste
2 tbsp olive oil
1 large onion, chopped
3 carrots, sliced
2 celery stalks, chopped
4 cloves garlic, minced
2 tbsp tomato paste
1 cup red wine or beef broth
2 cups beef broth (low sodium preferred)
2–3 sprigs fresh rosemary or thyme
2 bay leaves
1 tbsp balsamic vinegar or Worcestershire sauce (optional)

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Instructions

Preheat oven to 325°F (160°C).
Pat beef dry and season generously with salt and black pepper.
In a Dutch oven, heat olive oil over medium-high heat. Sear the beef until browned on all sides. Remove and set aside.
In the same pot, add onion, carrots, and celery. Cook until softened, about 5–7 minutes.
Stir in garlic and tomato paste. Cook for 2 minutes, stirring frequently.
Deglaze the pot with red wine or broth, scraping up any browned bits from the bottom. Simmer briefly.
Return the beef to the pot and add remaining broth, herbs, bay leaves, and optional balsamic vinegar or Worcestershire sauce. The liquid should cover about ⅔ of the beef.
Cover with a lid and transfer to the oven. Braise for 2½ to 3 hours, or until the beef is fork-tender.
Remove the beef and discard bay leaves and herb stems. Optional: simmer sauce uncovered on the stove to reduce and thicken.
Slice or shred the beef and serve hot with sauce spooned over the top.

Notes

Use a heavy-bottomed Dutch oven for even cooking.
Let the beef rest in the braising liquid off heat before serving for enhanced flavor.
This dish tastes even better the next day after flavors have melded.
Add extra vegetables like mushrooms or parsnips for variety.

Nutrition

Serving Size: 1 portion (approx. 6 oz beef with sauce)
Calories: 470
Sugar: 5g
Sodium: 580mg
Fat: 32g
Saturated Fat: 13g
Unsaturated Fat: 17g
Trans Fat: 1g
Carbohydrates: 7g
Fiber: 1g
Protein: 36g
Cholesterol: 120mg