Braised Beef Is the Perfect Sunday Dinner

Braised Beef

Fall-apart tender Braised Beef is the kind of dinner that somehow feels both fancy and rustic at the same time. Chuck roast is seared on the stovetop, then finished in the oven on low, gentle heat with a trio of vegetables until it’s so tender, you can cut it with a spoon. Comfort food goodness!

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Why You’ll Love This Red Wine Braised Beef Recipe

• Easy, Mostly Hands-Off Cooking. Braised beef in a Dutch oven is almost like slow cooker braised beef (or Crockpot Roast) because after a quick sear, the cooking is all hands-off as the beef braises in the oven for a few hours. This is the perfect Sunday dinner!
• Hearty and Comforting. If you’re a fan of dishes like Instant Pot Roast and Beef Bouguignon, you’ll find this red wine braised beef equally swoon-worthy. And just like those dishes, braised beef is ideal for serving over Mashed Potatoes.
• Budget-Friendly. Chuck roast is an affordable cut of beef that’s fabulous for braising—and other gentle cooking methods like Crockpot Beef Stew and Italian Beef.
• Exceptionally Flavorful. The braising process is a one-two punch when it comes to knockout flavor. We start by searing the beef until it has a golden crust, then cook it low and slow with vegetables, wine, and thyme. The long, slow cooking process breaks down the connective tissue, transforming a tough cut of meat into something succulent, tender, and delicious. (Braised Chicken Thighs are also a standout!)

How to Make Braised Beef

The Ingredients

• Boneless Beef Chuck Roast. Brisket is another option for braised beef, or you can use short ribs (a la this Braised Short Ribs recipe).
• Vegetables. I use the classic trio of yellow onion, carrots, and celery. Quartered cremini mushrooms would be a fabulous addition as well.
• Garlic. Use plenty of garlic for savory flavor.
• Dry Red Wine. Such as Cabernet Sauvignon, Merlot, or Pinot Noir.
• Fresh Thyme. You can substitute dried thyme if you don’t want to buy fresh. (And if you do buy fresh and have leftovers, add sprigs to Roasted Root Vegetables as they bake.)
• Low-Sodium Beef Broth. It doesn’t have to be homemade broth, but it should be high-quality.
• Mashed Potatoes. The best accompaniment to braised beef, in my humble opinion.

The Directions

1. Season. Pat the beef dry and season with lots of salt and pepper.

2. Sear. Get a golden-brown crust on all sides.

3. Soften the Veggies. Then add the garlic.

4. Deglaze. Scrape up any browned bits from the bottom of the pot (this is FLAVOR!).

5. Cook. Braise beef in a 325 degree F oven for 2 1/2 to 3 hours.

6. Finish. Rest for at least 10 minutes. Reduce the pan juices to make a sauce, if desired. ENJOY!

Storage Tips

• To Store. Refrigerate leftover braised beef in an airtight container for up to 4 days.
• To Reheat. Rewarm in a Dutch oven on the stovetop over medium-low heat or in the microwave.
• To Freeze. Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating.

What to Serve with Braised Beef

• Mashed Potatoes. While you can’t go wrong with the classic recipe, I’m also partial to Garlic Mashed Potatoes and Crockpot Mashed Potatoes. For a lower carb option, try Cauliflower Mashed Potatoes.
• Other Potatoes. Roasted Fingerling Potatoes and Roasted Red Potatoes also pair well with this red wine braised beef.
• Polenta. Creamy Polenta is a fantastic base for braised beef and vegetables.
• Bread. Soak up that sauce with No Knead Focaccia, Homemade Dinner Rolls, or Rosemary Olive Oil Bread.

Recommended Tools to Make this Recipe

• Dutch Oven. An absolute multitasker! Perfect for any recipe that goes from stovetop to oven.
• Extra Large Cutting Board. Love a roomy cutting board.
• Slotted Spoon. Nice if you plan on removing the beef to reduce the pan sauce.

Recipe Tips and Tricks

• Choose a Decent Wine. If you wouldn’t drink it on its own, you shouldn’t use it for cooking. (Which means those cheap cooking wines are out of the question!) I like to use a variety that falls on the low end of mid-tier in price. If you were to rank wines on a scale of 1 to 10, I’d say a solid 3 to 4 is good for cooking.
• Sear in Batches. To get a good sear, the beef needs some breathing room. You can crowd it into the pan during the braising, but for that initial sear, do it in batches to get that perfect golden-brown crust.
• Cook Until the Beef Is Tender. Tough meat just means your beef needs to cook longer. Braised beef will never be tough when it’s cooked long enough.

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Braised Beef

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Fall-apart tender red wine braised beef is cooked low and slow with herbs and vegetables in a Dutch oven for maximum flavor. So easy!

Course Dinner

Cuisine American

Prep Time 15 minutes minutes

Total Time 4 hours hours 15 minutes minutes

Servings 4 -6 servings

Calories 734kcal

Author Erin Clarke / Well Plated

Ingredients

• 3 pounds boneless beef chuck roast cut into 3- to 4-inch pieces (I cut mine into 4 pieces)
• 1 tablespoon kosher salt
• 1 teaspoon ground black pepper
• 1 tablespoon extra-virgin olive oil
• 1 large yellow onion cut into 1/4-inch cubes (about 2 cups)
• 3 large carrots peeled and cut into 1/2-inch pieces (about 1 heaping cup)
• 3 celery stalks cut into 1/4-inch pieces (about 1 heaping cup)
• 4 garlic cloves chopped
• 1 cup dry red wine such as Cabernet Sauvignon, Merlot, or Pinot Noir
• 4 fresh thyme sprigs or 1 teaspoon dried thyme, plus optional fresh thyme for garnish
• 1 cup low-sodium beef broth plus more as needed
• Mashed potatoes for serving

Instructions

• Preheat the oven to 325°F with a rack in the lower third and no racks above to make room for a Dutch oven or similar large, sturdy pot.
• Pat the beef dry with a paper towel and season generously on all sides with salt and pepper.
  
• Heat the oil in an oven-safe Dutch oven or similar large, sturdy pot over medium heat. Once shimmering, add the beef, working in batches to avoid crowding the pan. Sear until you have a golden-brown crust on all sides, about 3 minutes per side. Transfer seared beef to a plate and repeat with the remaining beef. Leave any drippings in the pot.
  
• With the pot set over medium heat, add the onions, carrots, and celery and cook, stirring often, until softened, about 5 minutes. Add the garlic and cook for 1 minute, until fragrant. Don’t burn it!
  
• Return the beef to the pot along with any juices that have accumulated. Add the wine, scraping up any browned bits on the bottom of the pot. Add the thyme sprigs, broth, and a pinch of salt, and bring to a simmer. Turn off the heat. Cover the dish and carefully transfer to the oven. Braise for 2½ to 3 hours, until the beef is easily pierced with a knife. Remove from the oven.
  
• Fish out and discard the thyme sprigs. Cover the dish and let rest for at least 10 minutes and up to 1 hour before serving. Garnish with fresh thyme leaves. (See notes if you’d like to thicken the braising liquid).
  

Notes

• If you wish to reduce the sauce, remove the braised beef from the pot and cover the meat to keep it warm. Bring the braising liquid to a simmer on the stove and simmer until reduced to your liking. Return the beef to the sauce and warm through before serving.
• TO STORE: Refrigerate leftover braised beef in an airtight container for up to 4 days.
• TO REHEAT: Rewarm in a Dutch oven on the stovetop over medium-low heat or in the microwave.
• TO FREEZE: Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1(of 4) | Calories: 734kcal | Carbohydrates: 10g | Protein: 67g | Fat: 43g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Trans Fat: 2g | Cholesterol: 235mg | Potassium: 1469mg | Fiber: 2g | Sugar: 3g | Vitamin A: 7752IU | Vitamin C: 7mg | Calcium: 93mg | Iron: 8mg

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