This delicious Braised Beef recipe is incredibly tender and packed with flavor. The beef is seared in hot olive oil before being infused with spices, garlic, sautéed onions, and braised in rich red wine.
Recipe Details
I truly enjoy this Braised Beef Recipe, particularly for an inviting dinner with friends and family during the colder months. It’s comforting and flavorful, offering a visual delight that warms you from the inside out.
- TASTE: The meat and onions bring a savory punch. Enhanced by garlic, onion, and sweet red wine, this dish is bursting with flavor.
- TEXTURE: The beef is melt-in-your-mouth tender with a pleasantly crisp exterior, and the sautéed onions are caramelized and soft, all enveloped in a light braising sauce.
- TIME: The preparation takes roughly 2 and a half hours, mostly dedicated to the braising process.
- EASE: This dish is quite simple to prepare; you can set it to braise and attend to other tasks, adding to its convenience.
What You’ll Need
Ingredient Notes
- Beef– The beef cut used here is boneless Chuck pot roast. The slow cooking method effectively breaks down the connective tissue, ensuring superb tenderness.
- Spices- Cumin, Paprika, Kosher Salt, and Black Pepper are utilized to impart a savory and slightly spicy essence to the dish.
- Vegetables- Fresh Garlic and Onion contribute a pungent and delightful flavor profile.
- Red wine– This serves as the main braising liquid, cooking the beef while infusing it with fantastic flavor.
Add-ins and Substitutions
- Swap the red wine- You can substitute with balsamic vinegar and a stout beer, such as Guinness, if you prefer.
- Incorporate bacon fat- To enhance the beef’s flavor, consider browning it in bacon fat.
- Utilize a slow cooker- After browning the beef and sautéing the onion, combine all ingredients in the slow cooker, add red wine and water, cover, and cook on high for 4 hours or low for 8 hours.
- Try an Instant Pot- Combine the browned beef, sautéed onion, spices, garlic, water, and red wine in the Instant Pot and pressure cook on high for 40 minutes.
How to Make Braised Beef
- Prepare the beef. Chop the beef into sizable chunks.
- Start browning. In a skillet with hot olive oil, brown the beef chunks, then set them aside once done.
- Sauté the onions. Cook the onions in the same skillet until they are soft and translucent.
- Layer the ingredients in the pot. In a Dutch oven, layer the ingredients in this sequence: half of the browned beef chunks, 1/2 teaspoon cumin, 1/2 teaspoon paprika, 1 teaspoon salt, 1/2 teaspoon black pepper, followed by half of the sautéed onions and half of the crushed garlic. Repeat this layering again.
Pro Tip: Organizing the layers of ingredients ensures uniform cooking and a harmonious blend of flavors and spices throughout the process.
- Add liquids and cook. Pour the red wine and water over the meat, then cover the pot. Set the pot on the cooktop and bring it to a boil. Transfer the pot to the oven and bake at 360 degrees Fahrenheit for 1 1/2 to 2 hours, or until the meat is thoroughly cooked and tender enough to be easily shredded with a fork. Garnish with sprigs of thyme.
Freezing: If you want to make this dish well in advance, you can freeze it after it has cooled completely. Make sure to store it in an airtight container or freezer-safe bag. When you want to enjoy it, simply thaw it in the refrigerator overnight and reheat it on the stove or in the oven until warmed through.
Reheating: To reheat braised beef, place it in a pot on low heat with a splash of broth or wine to keep it moist. Stir occasionally until heated evenly. Alternatively, you can use a microwave, but be cautious not to overcook it, as this can dry out the beef.
Conclusion
This Braised Beef recipe is an exceptional way to create a savory and comforting meal that everyone will love. With its rich flavors and tender texture, it’s perfect for a family dinner or a special occasion. Follow the cooking tips and serving suggestions to ensure a delightful dining experience.
Enjoy this hearty dish with your favorite sides, and don’t forget that it’s even better the next day as the flavors meld together. Happy cooking!
**Storing**: Keep it in an airtight container inside the refrigerator for no more than 4 days. Reheat until heated thoroughly.
**Freezing**: You can freeze this Braised Beef dish in gallon-sized ziplock bags for a maximum of 3 months. To use, thaw it at room temperature and reheat in the microwave, oven, or on the stovetop.
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Smoked Beef Brisket*This post includes Amazon affiliate links for tools we used in preparing this recipe.*
*Originally published on December 13, 2016, this recipe has undergone some adjustments since then.*
### Complete Recipe Instructions
Braised Beef Recipe
Succulent beef pieces braised until they reach tender perfection. This is a straightforward yet highly satisfying dish ideal for the colder months.“`html from votes
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Ingredients
- 3- 3 1/2 lb Beef chuck pot roast boneless
- 6 tbsp olive oil
- 1 tsp cumin divide
- 1 tsp paprika divide
- 2 tsp salt divide
- 1 tsp black pepper divide
- 1 large onion divided
- 2 garlic cloves divide
- 3/4 cup red wine
- 1/4 cup water
Directions
- Chunk the beef into large pieces.
- In a skillet, heat the olive oil over high heat. Sear the beef chunks until browned, then remove and set aside.
- Sauté the onions in the same skillet until they become tender or translucent.
- In a Dutch oven, start layering the ingredients as follows: half of the browned beef chunks, 1/2 teaspoon of cumin, 1/2 teaspoon of paprika, 1 teaspoon of salt, 1/2 teaspoon of black pepper, followed by half the sautéed onions and half the garlic (pressed).
- Repeat the layering process with the remaining beef chunks.
- Pour in the red wine and water over the meat mixture, then cover the pot with its lid. Place the pot on the stovetop and heat until it reaches a boil. Afterward, transfer the pot into the oven and cook at 360 degrees Fahrenheit for 1.5 to 2 hours, or until the meat is completely tender.
Notes
- Cut the beef into consistent chunks – This practice guarantees even cooking and prevents smaller pieces from becoming overdone.
- Ensure to brown the beef – This crucial step adds a tasty crust to the outer layer of the beef.
- Take your time – Braising is a slow cooking technique, so be patient; it tenderizes the meat, making it succulent and flavorful.
Nutrition
Calories:
569
kcal
|
Carbohydrates:
3
g
|
Protein:
43
g
|
Fat:
40
g
|
Saturated Fat:
13
g
|
Cholesterol:
156
mg
|
Sodium:
962
mg
|
Potassium:
832
mg
|
Sugar:
1
g
|
Vitamin A:
220
IU
|
Vitamin C:
1.7
mg
|
Calcium:
50
mg
|
Iron:
5.3
mg
