This Braised Beef is the epitome of comfort food. Slowly cooked beef is perfectly caramelized on the outside, then baked until fall apart tender in a mouthwatering sauce.
Why you’ll love braised beef
- Flavorful. Slow cooking beef in spices, red, and broth creates incredibly rich flavors.
- Tender. Cook the beef slow and slow makes the meat melt-in-your-mouth tender.
- One pot wonder. A Dutch oven, is safe to use on the stove AND in the oven! Less dishes is always a win in my book.
- Versatile. Serve this beef with your favorite sides such as mashed potatoes, pasta, vegetables, rice, bread, and/or salad.
What is braising?
Braising is a cooking method that utilizes dry and wet heat. Meat is first seared on the stove to create a caramelized crust on the outside, then will finish cooking low and slow in the oven in liquid of choice such as wine and broth.
- Spices: Paprika, Onion Powder, Garlic Powder, Parsley, Salt, Pepper, and Celery Seed – this simple seasoning blend makes for a very rich and hearty flavor. Feel free to add more or less of each of the spices to suit your personal preference.
- Beef – you’ll need 1 (3 pound) boneless chuck roast. This cut of meat is a great for braising, because it becomes very tender during the low and slow cooking process.
- Oil – we used extra virgin olive oil, because that’s what we always have on hand, but feel free to use any oil such as avocado oil, canola oil, etc.
- Yellow Onion – adds a sweet flavor and becomes tender and caramelized while cooking.
- Red Wine and Beef Broth – our braising liquids! Use a red wine that you enjoy the flavor of.
- Worcestershire Sauce – adds a little tang to balance out the richness of the broth.
- Red Wine Vinegar – stirred into the sauce after cooking. This helps brighten the sauce to prevent it from becoming too rich.
How to make
- Season. Whisk together the spices, then coat the beef chunks.
- Sear. Heat oil in a Dutch oven, sear the beef chunks, then cook the onions.
- Braise. Deglaze with red wine, broth and Worcestershire sauce, then cook in the oven until the beef is tender.
- Serve. Stir in red wine vinegar, taste and re-season, then serve with your favorite sides.
- Make it herby. Try adding in fresh herbs like rosemary or thyme for extra coziness.
- Add veggies. Mushrooms, carrots, and/or potatoes would be great additions to bulk this up. You’ll need to add additional seasonings to keep this flavorful.
- Spice it up. Add some heat by sprinkling in red pepper flakes or cayenne pepper.
Can i use a different cut of meat?
Chuck roast will give you the best results while also being affordable, but brisket or round roast may also be used.
Can i make it without wine?
Yes, replace the wine with beef broth (you may need to add additional red wine vinegar at the end to keep the sauce from being too rich), red grape juice, or even a nonalcoholic red wine will work.
Can i make braised beef without a dutch oven?
Yes! Sear the beef and onions in a skillet, deglaze with the wine, then transfer to an oven safe dish with the remaining ingredients. Cover (with a lid or even tin foil) and cook as directed.
Can i make this recipe in a slow cooker?
Yes! Check out my crockpot pot roast recipe if you’d like to make this in the slow cooker.
What to serve with braised beef
Serve braised beef with a carb such as potatoes, rice, or pasta to soak up that delicious sauce! I also love serving with bread for mopping and vegetables and/or a salad to lighten it up.
How to store
Leftovers will last in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.
To enjoy again, thaw, if frozen, then heat on the stove or in the microwave until warm.
Equipment for this recipe
- 2 teaspoons paprika
- 2 teaspoons onion powder
- 2 teaspoon garlic powder
- 2 teaspoons parsley flakes
- 1 teaspoons salt plus more to taste (I used at least 1 1/2 teaspoons)
- 1 teaspoon pepper
- 1 teaspoon celery seed
- 1 (3 pound) boneless chuck roast cubed into large 4 inch chunks
- 1/4 cup oil
- 1 yellow onion sliced
- 1 cup red wine
- 1 cup beef broth
- 1 tablespoon worcestershire sauce
- 1 tablespoon red wine vinegar
- Mashed potatoes for serving
- Preheat oven to 300 degrees F.
- Whisk together spices in a large bowl: paprika, onion powder, garlic powder, parsley flakes, salt, pepper, and celery seed, then add in the beef chunks and toss together to fully coat the roast in the spices. Set aside.
- Heat oil in a dutch oven on medium-high heat for 5 minutes.
- Add in roast and sear on all sides; about 2-3 minutes per side or until a brown crust has formed.
- Remove the roast and set aside, then sauté the onions in the dutch oven until softened, about 3 minutes.
- Deglaze the dutch oven with red wine, scraping up any brown bits from the bottom, then add the beef back in.
- Pour in broth and worcestershire, cover, then cook in preheated oven for 3-4 hours or until the roast is fall apart fork tender.
- Stir in red wine vinegar, then taste and re-season, if necessary.
- Serve with mashed potatoes and other sides of choice, and enjoy!
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*Note: Nutrition information is estimated and varies based on products used.