If you’re looking for a warm, comforting meal that feels like a cozy hug on a chilly evening, let me introduce you to this delicious Braised Beef recipe. It combines tender, succulent beef with aromatic herbs and vegetables, all simmered to perfection in a rich, savory broth.
Why You’ll Love This Recipe
- Incredible Flavor: Each bite is packed with rich, deep flavors thanks to a slow braise that tenderizes the beef beautifully.
- Simple Ingredients: You only need basic pantry staples and fresh herbs to create a gourmet meal.
- Perfect for Any Occasion: Whether it’s a special gathering or a cozy family dinner, this dish always impresses.
- Adaptable: Easily customize the recipe to suit your preferences or dietary needs.
Ingredients You’ll Need
Diving into the sheer delight of making Braised Beef, you’ll find that the ingredients list is refreshingly straightforward. Each element brings its own special magic to the table – from the aromatic herbs to the succulent beef that just melts in your mouth.
- Beef Chuck Roast: The marbling in this cut is key for that melt-in-your-mouth tenderness.
- Neutral Oil: Perfect for searing the beef to a delectable golden brown without altering the flavor.
- Yellow Onion and Leeks: They add a gentle sweetness and depth, transforming the broth into something extraordinary.
- Garlic: Its unmistakable aroma infuses every bite with warmth.
- Carrots: They not only lend sweetness but also bring a pop of color to the dish.
- Beef Stock: Homemade is golden, delivering richness and depth to the braise.
- Fresh Thyme Sprigs and Bay Leaves: Herbs that are vital for that fragrant touch and earthy flair.
- Kosher Salt & Freshly Ground Black Pepper: Essential for enhancing all the flavors.
- Minced Chives: A bright finish when sprinkled over the completed dish.
- Mashed Potatoes: The classic side that soaks up the delectable sauce.
Variations
This Braised Beef recipe is incredibly versatile. You can tweak the ingredients to fit your taste or dietary choices with ease, making it a dish that truly fits around you.
- Wine Infusion: Swap a cup of the beef stock for red wine to add a depth of flavor and a slight tang.
- Root Vegetable Medley: Include parsnips or turnips along with the carrots for a rustic twist.
- Herb Mix: Experiment with rosemary or tarragon in addition to thyme for an aromatic surprise.
How to Make Braised Beef
Step 1: Prepare the Beef
Preheat your oven to 350 degrees F. Pat the beef chuck roast dry with a paper towel. Sprinkle generously with salt and pepper on all sides. Drying the beef ensures a perfect sear, sealing in those delicious juices.
Step 2: Sear the Beef
Heat the neutral oil in a large braiser or Dutch oven over medium-high heat until shimmering. Sear the beef on each side until a rich crust forms, about 3-4 minutes per side. The caramelization process at this stage is crucial for flavor, so get a good golden brown before removing the beef.
Step 3: Saute the Vegetables
Turn the heat to medium-low, and in the same pot, sauté the onions, leeks, and garlic for about 5 minutes until they’re tender and their sweet aroma fills your kitchen.
Step 4: Begin Braising
Add the beef stock and bring it to a simmer. At this point, introduce the seared beef back into the pot, nestling it among the colorful carrots, thyme sprigs, and bay leaves. The beef should be just above the liquid line.
Step 5: Slow-Cook to Perfection
Cover and transfer your braiser to the oven for 2.5 hours. Afterward, remove the lid and continue to cook for another 30-45 minutes, or until the beef is fork-tender. You’ll notice the transformation into a fall-apart, flavorsome delight.
Step 6: Rest and Serve
Take it out of the oven, skim off any fat, and let the beef rest in its aromatic juices for at least 45 minutes. This step allows flavors to meld, making every bite sensational. Gently rewarm on a stovetop and serve.
Pro Tips for Making Braised Beef
- Searing Secrets: Make sure your beef is completely dry before searing to achieve that beautiful crust.
- Flavorful Stock: Using a homemade beef stock elevates the dish significantly with a depth that store-bought can’t match.
- Patience is Key: Allowing the beef to rest in its juices is crucial for tenderizing and locking in flavors.
- Reheat Gently: Avoid boiling when reheating to maintain the beef’s tenderness and juiciness.
How to Serve Braised Beef
Garnishes
A sprinkle of fresh minced chives over the Braised Beef enhances its visual appeal and adds a hint of freshness that balances the rich flavors beautifully.
Side Dishes
Pair this luscious main dish with creamy mashed potatoes to mop up all that flavorful broth, or opt for crusty bread to enjoy the juices and achieve comfort food nirvana.
Creative Ways to Present
Serve your Braised Beef in individual small casseroles for a charming, personal touch or add a vibrant green vegetable like sautéed green beans to brighten the plate and offer a pleasant crunch.
Make Ahead and Storage
Storing Leftovers
Keep leftovers in an airtight container in the fridge where they will stay delicious for up to 3 days. The flavors deepen over time, making it even more delectable.
Freezing
Freeze any extra Braised Beef in a freezer-safe container for up to 3 months. Remember to label the container with the date for easy tracking.
Reheating
Gently reheat your Braised Beef on the stovetop over low heat, adding a splash of beef stock if necessary to maintain its juicy richness without drying out.
FAQs
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Can I use a different cut of beef for Braised Beef?
Yes, you can substitute beef chuck roast with other cuts like beef brisket or short ribs, but ensure they have good marbling for the best results.
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Is it necessary to sear the beef before braising?
Searing is recommended as it locks in the juices and adds a depth of flavor through caramelization.
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What if I don’t have fresh thyme or bay leaves?
Dried herbs can be used if fresh ones are unavailable. Adjust the quantity as dried herbs are more concentrated than fresh.
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How can I make this dish gluten-free?
This recipe is naturally gluten-free as it is, but ensure all your ingredients like beef stock and spices are certified gluten-free.
Final Thoughts
This Braised Beef is a classic culinary treasure that transforms simple ingredients into a heartwarming feast. I can’t wait for you to try it and create fond mealtime memories surrounded by loved ones. Enjoy!
Print
Braised Beef Recipe
- Prep Time: 30 minutes
- Cook Time: 3 hours 15 minutes
- Total Time: 3 hours 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This hearty braised beef recipe features tender chunks of chuck roast simmered slowly with vegetables and herbs, resulting in a flavorful, melt-in-your-mouth dish perfect for cozy dinners. The slow oven braise develops rich flavors and a succulent texture, making it ideal served over mashed potatoes or with crusty bread.
Ingredients
Meat and Oil
- 4 lbs beef chuck roast, cut into large (3-4″) pieces
- 2 tablespoons neutral oil (such as vegetable or canola oil)
Vegetables and Aromatics
- 1 yellow onion, chopped
- 2 large leeks, white and light green parts only, rinsed and sliced
- 4 garlic cloves, peeled and thinly sliced
- 3 large carrots, peeled and chopped
Liquid and Herbs
- 2 cups beef stock, homemade preferred
- 4-5 fresh thyme sprigs
- 2 fresh bay leaves
Seasonings and Garnish
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Fresh minced chives, for serving
- Mashed potatoes, for serving
Instructions
- Preheat oven: Set your oven to 350°F (177°C). Pat the beef dry with paper towels and season generously with salt and black pepper on all sides.
- Brown the beef: In a large braiser or Dutch oven, heat the oil over medium-high heat until shimmering. Add the beef pieces and cook until deeply golden brown on all sides, about 3-4 minutes per side. Transfer the browned beef to a plate and set aside.
- Sauté vegetables: Reduce heat to medium-low. Add chopped onions, sliced leeks, and thinly sliced garlic to the same pot. Sauté until the onions and leeks are tender and fragrant, about 5 minutes.
- Add liquids and herbs: Pour in the beef stock, stirring to combine. Season lightly with salt and pepper. Bring to a gentle simmer.
- Combine everything: Return the browned beef to the pot. Nestle in the chopped carrots, thyme sprigs, and bay leaves. The meat should sit just above the liquid line; it shouldn’t be fully submerged.
- Braise in oven: Cover the pot with a lid and transfer to the preheated oven. Cook for 2 1/2 hours until the beef is tender.
- Finish cooking: Remove the lid and cook for an additional 30-45 minutes to deepen flavor and ensure very tender meat.
- Rest and serve: Remove from oven, discard the thyme sprigs and bay leaves, and skim off the layer of fat on top. Cover and let the beef rest in its juices for at least 45 minutes. Reheat gently on the stovetop before serving, garnished with minced chives alongside mashed potatoes.
Notes
- For best results, use homemade beef stock for richer flavor.
- Ensure the beef pieces are cut large enough to stay moist during braising.
- The resting period allows the juices to redistribute, making the beef more tender.
- This dish can be made a day ahead; store in the refrigerator and reheat gently.
Nutrition
- Serving Size: 1/6th of recipe (about 1.5 cups)
- Calories: 550 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 45 g
- Cholesterol: 125 mg
