Braised beef is the ultimate comfort food, perfect for cozy nights or family dinners. This slow-cooked dish is tender, flavorful, and easy to make. With simple ingredients like beef, vegetables, and seasonings, you can create a meal that’s both hearty and delicious. Let’s dive into how to make this satisfying dish that will have everyone asking for seconds.
Why We Love This Braised Beef Recipe
Braised beef is a timeless dish that never disappoints. With its rich flavors and melt-in-your-mouth texture, it’s the perfect meal to cozy up with. Here’s why this recipe is a must-try:
- Tender, Slow-Cooked Goodness: Braising transforms tough cuts of beef, like chuck roast or brisket, into melt-in-your-mouth perfection. The slow cooking process allows the meat to absorb all the savory flavors from the seasonings and broth, resulting in a dish that’s both juicy and tender.
- Simplicity at Its Best: While the results are incredibly flavorful, the process is surprisingly simple. All you need is a handful of basic ingredients—beef, vegetables, broth, and a few herbs—and a little patience. The oven does most of the work, so you can relax while the flavors develop.
- Versatile for Any Occasion: Whether you’re cooking a cozy family dinner or entertaining guests, this dish fits the bill. Serve it with mashed potatoes, rice, or roasted vegetables to complete the meal. It’s a hearty dish that feels comforting yet elegant, making it perfect for both weeknight dinners and special occasions.
This braised beef recipe isn’t just a meal; it’s an experience. It’s the kind of dish that brings people together and fills your home with comforting aromas.
Ingredients for Braised Beef
Here’s what you’ll need to create this comforting braised beef dish:
Beef Chuck Roast (or Brisket): This beef cut is perfect for braising, becoming tender and flavorful after slow cooking.
Onion: Adds savory flavor and blends well with the other ingredients.
Carrots: Provide sweetness and texture to balance the beef’s richness.
Garlic: Fresh garlic gives the braising liquid a savory, aromatic flavor.
Beef Broth: Forms the base of the braising liquid, making the beef tender and flavorful.
Fresh Rosemary: A fragrant herb that adds depth and complexity.
Fresh Thyme: Complements rosemary with its fresh, lemony flavor.
Bay Leaves: Adds aroma to the dish; remove before serving.
Salt and Pepper: Essential seasonings for balancing flavors.
Olive Oil: Used for searing the beef and sautéing vegetables.
Instructions for Braised Beef
Now that you have all your ingredients ready, let’s get cooking! This braised beef recipe is all about building layers of flavor and letting the slow-cooking process do the heavy lifting. Here’s how to make it:
Preheat the oven: Set the oven to 325°F (165°C) to ensure it’s hot when the beef goes in.
Sear the beef: Heat olive oil in a pot and season the beef. Brown it on all sides for flavor, then remove it from the pot.
Sauté the aromatics: In the same pot, cook the onion, garlic, and carrots until soft and aromatic, about 5 minutes.
Deglaze the pot: Add beef broth and scrape up any browned bits from the bottom. Let it simmer briefly.
Add the herbs: Stir in rosemary, thyme, and bay leaves for added flavor.
Return the beef: Place the seared beef back into the pot, ensuring it’s partially covered with liquid.
Braise in the oven: Cover the pot and cook for 2.5 to 3 hours until the beef is tender.
Rest the beef: Let the beef rest for 10 minutes after removing it from the oven to keep it juicy and tender.
Pro Tips for Perfect Braised Beef
While this braised beef recipe is simple, there are a few tips that can help elevate it to perfection. Here are some helpful pointers to make sure your dish turns out tender, flavorful, and truly impressive:
Choose the right cut of beef: For braising, cuts like chuck roast or brisket work best. These cuts are tougher, but the slow cooking process breaks down the connective tissue, making them tender and full of flavor. Don’t go for lean cuts like sirloin, as they won’t yield the same rich results.
Sear the beef well: The searing step is crucial for developing deep, rich flavors. Make sure your pot is hot enough to create a nice brown crust on all sides of the beef. This caramelization is what adds a ton of flavor to the final dish.
Don’t rush the braising: Braising is a low-and-slow process, and it’s what makes the beef so tender. Avoid cranking up the heat to try to speed things up. Let the beef cook gently in the oven for the full time, allowing the flavors to meld together.
Rest the beef: After braising, let the beef rest for a few minutes before slicing or shredding. This allows the juices to redistribute throughout the meat, ensuring it stays juicy and flavorful.
Flavor variations: If you want to add a twist to your braised beef, consider incorporating different herbs like oregano or sage or even a touch of garlic powder for extra depth. You can also add a splash of balsamic vinegar or a spoonful of tomato paste for an added layer of complexity.
Save the broth: The braising liquid is packed with flavor! Use it to drizzle over the beef when serving or even to make a simple gravy. It can also be used as a base for soups or stews, so don’t throw it away.
Variations of Braised Beef
While this classic braised beef recipe is already delicious on its own, there are several ways to customize it to suit your taste. Here are a few tasty variations to make the dish your own:
Add More Vegetables: If you love veggies, feel free to add in more. Parsnips, celery, or even potatoes can be added alongside the carrots for a heartier meal. Just make sure to chop them into similar-sized pieces for even cooking.
Spicy Braised Beef: For those who like a little heat, try adding a touch of chili flakes or a diced jalapeño pepper to the pot. The heat will complement the rich beef flavors beautifully.
Mushroom Braised Beef: Add mushrooms (button, cremini, or porcini) for an earthy, umami-rich flavor. Just sauté them with the onions and garlic to deepen the dish’s flavor profile.
Balsamic Twist: For a slightly tangy touch, replace part of the beef broth with balsamic vinegar. It will give the braised beef a sweet, savory depth that pairs wonderfully with the meat.
Serving Suggestions for Braised Beef
Once your braised beef is ready, the fun begins with serving! This dish is so versatile and pairs well with a variety of sides, making it perfect for any occasion. Here are some delicious ideas to complement the rich, tender beef:
Mashed Potatoes: You can’t go wrong with creamy, buttery mashed potatoes. The smoothness of the potatoes pairs perfectly with the juicy braised beef and its flavorful sauce. It’s the ultimate comfort food combo!
Rice: Serve your braised beef over a bed of fluffy white rice or wild rice. The rice soaks up the savory broth, making each bite even more satisfying.
Roasted Vegetables: If you’ve already added some vegetables to the braise, why not add a side of roasted Brussels sprouts, green beans, or parsnips? The caramelized edges and savory flavors of roasted vegetables balance out the tenderness of the beef.
Crusty Bread: A slice of fresh, crusty bread is perfect for sopping up any leftover sauce. The bread helps to catch all that flavorful goodness from the braise, ensuring you don’t miss a single drop.
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FAQs About Braised Beef
Braised beef is a comforting and versatile dish that often comes with plenty of questions. Here are some frequently asked questions to help you make the most out of this delicious recipe:
How long should you braise beef for?
For the perfect braised beef, slow-cook it for about 2 to 3 hours in the oven. The exact time will depend on the size and cut of the meat, but the goal is to cook it until the beef is tender and easily shreds with a fork. If you’re using a slow cooker, it might take 6-8 hours on low heat.
Can I make braised beef ahead of time?
Yes! Braised beef is an excellent make-ahead meal. In fact, it often tastes even better the next day after the flavors have had time to meld together. Simply cool it, store it in the fridge, and reheat gently when you’re ready to serve.
What is the best cut of beef for braising?
The best cuts for braising are those that are tougher and contain more connective tissue, as they become tender and flavorful when slow-cooked. Chuck roast and brisket are popular choices. You can also try round or shank for a different texture.
braised beef
Ingredients
- 2-3 lbs beef chuck roast or brisket
- 1 large onion chopped
- 2 carrots peeled and sliced
- 3 cloves garlic minced
- 2 cups beef broth
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
- Salt and pepper to taste
- 2 tbsp olive oil for searing the beef
Instructions
- Preheat the oven to 325°F (165°C). You’ll want the oven nice and warm before the beef goes in to braise.
- Sear the beef: Heat 2 tablespoons of olive oil in a large Dutch oven or heavy pot over medium-high heat. Season your beef chuck roast generously with salt and pepper. Once the oil is hot, add the beef to the pot and sear it on all sides until it’s beautifully browned. This step adds a rich flavor that will infuse the whole dish. Once seared, remove the beef and set it aside.
- Sauté the aromatics: In the same pot, add the chopped onion, garlic, and carrots. Sauté them over medium heat for about 5 minutes, until the vegetables are softened and aromatic. The browned bits on the bottom of the pot (from the beef) will add even more flavor to the mix!
- Deglaze the pot: Pour in the beef broth, using a wooden spoon to scrape up any flavorful bits stuck to the bottom of the pot. Let the broth simmer for a couple of minutes so it reduces slightly.
- Add the herbs: Drop in the rosemary, thyme, and bay leaves. They’ll add a fragrant, earthy depth to the braise.
- Return the beef to the pot: Place the seared beef back into the pot, making sure it’s nestled into the broth and vegetables. The liquid should come up about halfway around the meat.
- Braise in the oven: Cover the pot with a lid and place it in the preheated oven. Let it braise for 2.5 to 3 hours or until the beef is incredibly tender and easy to pull apart with a fork.
- Rest the beef: Once the beef is done, remove it from the oven and let it rest for about 10 minutes. This helps the juices redistribute, keeping the meat juicy and tender.