Braised Beef

This easy Braised Beef recipe is made with hearty vegetables and a rich, red wine sauce. Perfect for a cozy night in or special occasions.

Course Main Course

Cuisine French

Prep Time 15

Cook Time 2 30

Resting Time 45

Total Time 3 30

Servings servings

Calories 825kcal

Preheat an oven to 350°F. While the oven is preheating, cut the chuck into 4-5 even pieces.
Pat the beef very dry using a paper towel and generously season all sides with salt and pepper.
In a large Braiser or dutch oven, heat oil until over medium-high and simmering.
Brown meat on all sides until deeply golden brown, 3-4 minutes per side. Transfer to a plate.
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.
Add tomato paste, Dijon mustard, and garlic cloves, peeled and thinly sliced and sauté for one minute.
Add the wine and stock and bring to a simmer. Season lightly with salt and pepper.
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.
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.
Remove lid, add in carrots and potatoes and cook for another 30-45 minutes, until the beef is fork-tender.
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.

Let the roast come to room temperature: Letting the roast sit out for 20-30 minutes (or more, depending on size) helps it cook more evenly. Cold meat straight from the fridge can sear unevenly, and you risk the outside overcooking before the inside becomes tender.
Wine substitute: Wine adds acidity, depth, and helps deglaze (lifts up the browned bits from the pot). If you prefer not to cook with alcohol, you can easily substitute with beef stock and a splash of red wine vinegar.