Braised Beef Recipe
Savor the rich flavors of our Braised Beef Recipe that melds tender beef with aromatic herbs and spices. Simple and delicious.
Servings 4 servings
Calories 554kcal
Ingredients
- 2 pounds beef chuck roast cut into 2-inch cubes
- salt and black pepper to taste
- 2 tablespoons vegetable oil
- 1 large onion finely chopped
- 3 garlic cloves minced
- 2 carrots peeled and sliced
- 2 celery stalks chopped
- 1 cup red wine
- 2 cups beef broth
- 1 tablespoon tomato paste
- 2 teaspoons Worcestershire sauce
- 2 bay leaves
- 1 teaspoon dried thyme
fresh parsley, chopped (for garnish)
Instructions
- Season the beef cubes with salt and pepper.
- In a large Dutch oven, heat the vegetable oil over medium-high heat. Brown the beef cubes on all sides until a golden crust forms. Remove the beef from the pot and set aside.
- In the same pot, add the chopped onions, minced garlic, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.
- Pour in the red wine, scraping the bottom of the pot to release any browned bits. Allow the wine to cook until it is reduced by half.
- Return the browned beef to the pot. Add the beef broth, tomato paste, Worcestershire sauce, bay leaves, and dried thyme. Bring the mixture to a simmer.
- Cover the pot and transfer it to a preheated oven at 325°F (163°C). Braise for about 2.5 to 3 hours or until the beef is fork-tender.
- Once done, remove the bay leaves and discard them. Taste and adjust seasoning if necessary. Serve the braised beef over a bed of creamy mashed potatoes, garnished with chopped fresh parsley.
- Serve over mashed potatoes.
Nutrition
Serving: 1serving | Calories: 554kcal | Carbohydrates: 8g | Protein: 46g | Fat: 33g | Saturated Fat: 13g | Cholesterol: 156mg | Sodium: 706mg | Potassium: 976mg | Fiber: 1g | Sugar: 3g | Vitamin C: 2mg | Calcium: 65mg | Iron: 6mg | Net Carbohydrates: 4g