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.
Ingredients
Scale
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
Instructions
- Prepare the oven, heating to 325°F for slow-cooking the beef.
- 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.
- 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.
- Introduce minced garlic to the vegetables, cooking briefly to release its fragrant oils.
- 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.
- 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.
- Bring the mixture to a gentle simmer, then cover and transfer to the preheated oven.
- Slow-cook for 2.5-3 hours, ensuring the beef becomes exceptionally tender and easily pulls apart.
- 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