Braised Beef

This braised beef recipe is one of those meals you look forward to making, especially during the colder months. The cut of meat cooks low and slow until it’s perfectly fork tender, soaking up all the delicious flavors from the red wine, fresh herbs, and veggies. It’s cozy enough for Sunday dinner but impressive enough for dinner parties.

Gage and I love a good beef chuck roast. It's an inexpensive cut of beef with connective tissue that breaks down over a long time, creating rich flavors. It’s also big enough to feed the whole family or make for special occasions. We make 1–2 chuck roasts a week so that he has leftovers for work the next day. We’ve perfected this beef recipe so you get a glossy sauce and juicy, melt-in-your-mouth beef every single time. And while this recipe is made with potatoes and carrots, we love soaking up the flavor from that delicious red wine and beef sauce with a crusty bread, or even served on top of a some creamy mashed potatoes.

Braising is one of my favorite cooking techniques—it’s basically the best of both worlds when making a beef dish. You start by searing the roast in a large Dutch oven or heavy skillet until deeply golden brown, then let it slowly cook in a little cooking liquid over a lower temperature. That low-and-slow method transforms tougher cuts of meat into juicy bites while the delicious braising liquid becomes a rich sauce. It’s hands-down one of my favorite comfort foods and feels like something from fancy restaurants, but it’s easy enough for home.

Ingredients Needed

• Chuck Roast: This is the ideal cut for braising because of its marbling, which breaks down into tender, juicy meat. If chuck isn’t available, you can use brisket, beef shank, or even bone-in short ribs for similar results
• Beef Broth: Provides the savory backbone of the braising liquid. Chicken broth or vegetable broth can be used if needed, though the flavor will be a bit lighter. For a richer flavor, add a spoonful of beef bouillon or try mushroom broth.
• Red Wine - Adds acidity and deep flavor that balances the richness of the roast. Dry reds like cabernet sauvignon, merlot, or pinot noir work well. If you prefer to skip wine, substitute with extra broth plus a splash of balsamic or red wine vinegar.
• Potatoes: Baby potatoes, Yukon golds, or red potatoes hold up best during braising. Russets work too, though they may break down more.
• Onion: Essential for building flavor in the braising base. Yellow onions are classic, but white onions, red onions, or even shallots can work as substitutes.
• Carrots: Add natural sweetness to balance the savory flavors. Parsnips or sweet potatoes make good stand-ins if you want something different.
• Celery: Lends a subtle, earthy flavor to the mirepoix. If you don’t have it, just leave it out or add a pinch of celery seed.
• Garlic: Fresh cloves give the best flavor, but jarred minced garlic is convenient and works fine. If you’re out, use ¼ teaspoon garlic powder per clove as a backup.
• Butter: Finishes the sauce with richness and silkiness.
• Oil: Used for searing the roast. Choose a high-heat oil like canola, vegetable, or avocado oil. Olive oil also works but has a lower smoke point.
• Tomato Paste: Brings depth, richness, and a touch of sweetness to the sauce.
• Mustard: Dijon is best for its tangy, slightly sharp flavor. Yellow mustard is milder, or you can swap with horseradish or a splash of vinegar.
• Herbs: Bay leaves and thyme are classic aromatics that infuse the braising liquid with earthy flavor. For the thyme, dried herbs work if fresh aren’t available (use about ⅓ of the amount).

Equipment Needed

Braiser or Dutch Oven - A large braiser or Dutch oven is the key to success when making braised beef. Both are heavy, thick-walled pots (often made of cast iron) that hold heat evenly and have tight-fitting lids to lock in moisture. This ensures the beef cooks gently and evenly over a long time, keeping it juicy and tender while allowing the cooking liquid to reduce into a rich, flavorful sauce.

Tips and Tricks for Success

• Sear the meat first: Don’t skip this step! Browning adds layers of flavor and gives the roast a beautiful crust.
• Build flavor with aromatics: Onions, carrots, celery, and garlic create a flavor-packed base for the sauce.
• Deglaze the pan: After searing, pour in wine or broth to scrape up all those tasty browned bits.
• Use a heavy pot: A Dutch oven or oven-safe pot with a tight-fitting lid keeps heat and moisture in for even cooking.
• Go low and slow: Gentle heat over a few hours is what makes the meat fall-apart tender.
• Don’t drown the roast: Add just enough liquid to come about halfway up the meat; it should braise, not boil.
• Check seasoning: Flavors concentrate as the sauce reduces, so taste before adding extra salt.
• Rest before serving: Let the roast sit for 10–15 minutes after cooking so the juices redistribute.

How to Make Braised Beef

1. Preheat an oven to 350°F. While the oven is preheating, cut the chuck into 4-5 even pieces.
2. Pat the beef very dry using a paper towel and generously season all sides with salt and pepper.
3. In a large braiser or Dutch oven, heat oil until over medium-high and simmering.
4. Brown meat on all sides until deeply golden brown, 3-4 minutes per side. Transfer to a plate.
5. Reduce heat to medium-low, add in the diced onions, carrots and celery (mirepoix) and butter and sauce until the onions are just tender, about 5 minutes.

6. Then add tomato paste, Dijon mustard, and garlic cloves, peeled and thinly sliced and sauté for one minute.
7. Add the wine and stock and bring to a simmer. Season lightly with salt and pepper.
8. Return the meat to the pan and nestle in the thyme sprigs, and bay leaves. The meat should sit just above the liquid line. For a good braise, you don’ want it fully immersed in the liquid. Cover and transfer to the oven for 2 hours.
9. I like to sauté the carrots and potatoes in a pan to add some nice color before adding them back into the pot, but this is optional.
10. Remove lid, add in carrots and potatoes and cook for another 30-45 minutes, until the beef is fork-tender.
11. Remove from the oven and skim off the layer of fat on top and discard. Cover and rest the beef in the juices for at least 45 minutes. Gently re-warm on the stove before serving.

Frequently Asked Questions

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