Tender, Juicy Braised Beef Recipe That Melts in Your Mouth

Crafting a mouthwatering braised beef dish requires patience and a touch of culinary magic.

Slow-cooking techniques unlock deep, rich flavors that melt in your mouth.

Tender meat becomes a canvas for aromatic herbs and robust seasonings.

Home cooks can easily master this classic comfort food with a few simple techniques.

Robust red wines often provide an incredible depth to the braising liquid.

Succulent, fall-apart meat promises a dining experience that connects you with traditional cooking methods.

This recipe will turn an ordinary evening into a memorable feast that celebrates simple, hearty ingredients.

Why Braised Beef Is Always a Hit at the Table

• Savor Tender Perfection: This braised beef recipe transforms tough meat into a melt-in-your-mouth delicacy through slow cooking, creating incredibly soft and flavorful results.
• Master One-Pot Cooking: Simplify your kitchen cleanup with a single pot that handles searing, sautéing, and slow roasting, making meal preparation and washing up a breeze.
• Impress with Gourmet Technique: Professional-level cooking becomes accessible, allowing home cooks to create restaurant-quality dishes with straightforward steps and classic ingredients.
• Crowd-Pleasing Comfort Food: Perfect for family gatherings and dinner parties, this hearty dish brings warmth and satisfaction, guaranteed to please meat lovers of all ages.

What You’ll Need for Fork-Tender Braised Beef

• Beef: A tender cut perfect for slow braising that becomes incredibly soft and flavorful when cooked low and slow.

• Onions, Carrots, Celery: A classic flavor base that adds depth and sweetness to the braising liquid.
• Garlic: Provides a robust and aromatic flavor that enhances the overall taste of the dish.

• Rosemary, Thyme: Fragrant herbs that complement the rich beef and add a traditional, earthy flavor profile.
• Red Wine: Helps deglaze the pot and adds complexity and richness to the braising liquid.
• Worcestershire Sauce: Brings a tangy and umami depth to the overall dish.

• Olive Oil: Used for searing the beef and creating a flavorful base for cooking.
• Salt, Pepper: Basic seasonings that enhance the natural flavors of the beef.
• Beef Broth: Provides moisture and additional savory flavor during the braising process.

Step-by-Step to That Melt-in-Your-Mouth Texture

Step 1: Warm Up The Oven

Set the oven to a cozy 325°F, creating the perfect environment for transforming tough meat into a mouthwatering meal.

Step 2: Dress And Sear The Beef

Generously coat the beef with salt and pepper.

Heat olive oil in a large oven-safe pot over medium-high heat. Sear the beef on all sides until a gorgeous golden-brown crust forms, creating delicious caramelized edges.

Step 3: Build A Flavor Foundation

• Onions
• Carrots
• Celery

Cook the vegetables in the beef drippings until they become soft and translucent. Toss in garlic and let it dance in the pan for an extra minute to release its aromatic magic.

Step 4: Splash With Wine

Pour red wine into the pot, using a wooden spoon to scrape up all those incredible browned bits stuck to the bottom. Allow the wine to reduce by half, concentrating the rich flavors.

Step 5: Reunite Beef With Vegetables

• Fresh rosemary
• Thyme
• Worcestershire sauce
• Beef broth

Bring the mixture to a gentle simmer, creating a symphony of flavors.

Step 6: Slow Cooking Magic

Cover the pot and slide it into the preheated oven. Let the beef braise for 2.5-3 hours, transforming into a tender, melt-in-your-mouth masterpiece.

Step 7: Rest And Serve

Remove the pot from the oven and let the beef rest for a few minutes.

This allows the juices to redistribute, ensuring each bite is incredibly succulent and delicious.

Key Tips for Juicy, Flavor-Loaded Braised Beef

• Choose a well-marbled cut like chuck roast for maximum tenderness and rich flavor.
• Pat beef dry before searing to achieve a perfect golden-brown crust that locks in juices.
• Low and slow cooking breaks down tough connective tissues, creating melt-in-your-mouth meat.
• Use a heavy-bottomed Dutch oven or cast-iron pot for even heat distribution and better braising results.
• Enhance depth of flavor by adding a splash of balsamic vinegar or dark beer alongside red wine during deglazing.

Spin This Beef Recipe Your Own Way

• Mediterranean Braised Beef: Replace rosemary and thyme with oregano and mint. Add kalamata olives and sun-dried tomatoes for a Greek-inspired flavor profile.
• Spicy Asian Braised Beef: Swap red wine with rice wine and beef broth with soy sauce. Include ginger, star anise, and chili flakes for a bold Asian kick.
• Bourbon Maple Braised Beef: Substitute red wine with bourbon and add maple syrup for a sweet and rich American-style preparation. Include bacon pieces for extra smokiness.
• Moroccan Spiced Braised Beef: Incorporate ras el hanout spice blend, preserved lemons, and harissa paste. Add cinnamon and cumin for an authentic North African taste experience.

Pairing Ideas for the Ultimate Braised Beef Dinner

• Savor Robust Red Wine Pairing: Choose a full-bodied Cabernet Sauvignon or Syrah that matches the rich, intense flavors of braised beef, complementing its deep, meaty profile with bold tannins and dark fruit notes.
• Elevate with Creamy Side Dish: Serve alongside garlic mashed potatoes or smooth polenta to balance the meat's richness, providing a velvety texture that absorbs the flavorful braising liquid.
• Create Herbal Vegetable Accompaniment: Roast seasonal root vegetables like parsnips or roasted Brussels sprouts with rosemary and thyme, mirroring the herb profile in the braising liquid and adding earthy complexity to the meal.

Best Ways to Store and Reheat Braised Beef

• Refrigerate: Store leftover braised beef in an airtight container within 2 hours of cooking. Properly sealed, it stays fresh for 3-4 days in the refrigerator.
• Freeze: Transfer cooled beef to freezer-safe containers or heavy-duty freezer bags. Remove excess air to prevent freezer burn. Frozen braised beef maintains quality for up to 3 months.
• Microwave Reheating: Place beef in a microwave-safe dish. Add a splash of beef broth to prevent drying. Cover and heat on medium power in 30-second intervals, stirring between each interval until heated thoroughly.
• Oven Reheating: Preheat oven to 325°F. Place beef in a baking dish with a bit of broth. Cover tightly with foil.

Beef FAQs: All Things Braised and Beautiful

• What type of beef is best for braising?

Tough, less expensive cuts like chuck roast, brisket, or short ribs work perfectly because slow cooking breaks down their connective tissues, making them incredibly tender and flavorful.

• Can I use a different type of alcohol instead of red wine?

Yes, you can substitute red wine with beef broth, grape juice, or non-alcoholic red wine to maintain similar depth of flavor and moisture in the dish.

• How do I know when the braised beef is fully cooked?

The beef is ready when it becomes very tender and easily falls apart when pierced with a fork, typically after 2.5-3 hours of slow cooking in the oven.

Braised Beef Recipe

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4.8 from 12 reviews

• Total Time: 2 hours 45 minutes – 3 hours 15 minutes
• Yield: 6 1x

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Description

Delightful Braised Beef promises a rich culinary journey through tender, melt-in-your-mouth meat slow-cooked to perfection. Savory herbs and deep flavors invite you to savor each succulent bite of this comforting classic that warms both heart and plate.

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Ingredients

Scale 1x2x3x

Meat:

• 2–3 lbs (0.9–1.4 kg) chuck roast, cut into smaller portions

Aromatics and Vegetables:

• 2 onions, chopped
• 3 carrots, chopped
• 3 celery stalks, chopped
• 4 cloves garlic, minced

Liquids and Seasonings:

• 2 tablespoons (30 ml) olive oil
• 1 cup (240 ml) red wine
• 2 cups (480 ml) beef broth
• 2 tablespoons (30 ml) Worcestershire sauce
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• Salt, to taste
• Pepper, to taste

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Instructions

1. Prepare the oven, heating to 325°F for slow-cooking the beef.
2. Generously coat the beef with salt and pepper. In a heavy-bottomed pot, sear the meat over medium-high heat until a rich, golden-brown crust forms on all surfaces, approximately 4-5 minutes per side.
3. Remove the meat and set aside. In the same pot, sauté the aromatic vegetable mixture of onions, carrots, and celery in the remaining meat drippings until they become translucent and soft, roughly 5-6 minutes.
4. Introduce minced garlic to the vegetables, cooking briefly to release its fragrant oils.
5. Deglaze the pot with red wine, using a wooden spoon to scrape up the caramelized bits from the bottom, allowing the liquid to reduce by half.
6. Carefully return the seared beef to the pot, along with accumulated juices. Add herbs like rosemary and thyme, Worcestershire sauce, and beef broth to create a flavorful braising liquid.
7. Bring the mixture to a gentle simmer, then cover and transfer to the preheated oven.
8. Slow-cook for 2.5-3 hours, ensuring the beef becomes exceptionally tender and easily pulls apart.
9. Remove from the oven and allow the meat to rest for a few minutes before carving and serving.

Notes

• Meat Selection: Choose a well-marbled cut like chuck roast or brisket for maximum tenderness and rich flavor.
• Searing Technique: Pat beef dry before searing to develop a deep, caramelized crust that locks in moisture and enhances overall taste.
• Wine Substitution: Replace red wine with beef broth or grape juice for a non-alcoholic version without compromising depth of flavor.
• Low and Slow Cooking: Maintain consistent low temperature to break down tough connective tissues, resulting in meltingly soft meat that easily pulls apart.

• Prep Time: 15 minutes
• Cook Time: 2.5-3 hours
• Category: Dinner
• Method: Braising
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 380
• Sugar: 4 g
• Sodium: 800 mg
• Fat: 20 g
• Saturated Fat: 5 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 12 g
• Fiber: 2 g
• Protein: 35 g
• Cholesterol: 100 mg