Braised Beef
Braised Beef cooks seasoned protein until browned outside and tender in the center.
About This Recipe
Braised Beef needs good browning and a gentle finish so the center stays tender.
Let the protein rest briefly when needed so it slices or serves cleanly.
Ingredients
- ✓3- 3 1/2 lb Beef chuck pot roast (boneless)
- ✓6 Tbsp olive oil
- ✓1 tsp cumin
- ✓1 tsp paprika
- ✓2 tsp salt
- ✓1 tsp black pepper
- ✓1 large onion (chopped)
- ✓2 garlic cloves (minced)
- ✓3/4 cup red wine
- ✓1/4 cup water
Ingredient Notes
- Protein: Choose pieces that are similar in size.
- Seasoning: Rub or sprinkle seasoning evenly on all sides.
- Browning: Use enough heat to develop color without burning.
- Resting: Rest briefly so juices settle.
Instructions
- 1
Cut the beef into large chunks (at least 2 inches thick).
- 2
Heat olive oil in a Dutch oven pot over high heat. Brown the beef chunks. Then remove them and set aside.
- 3
Cook the chopped onion and minced garlic in the same pot until they are fully cooked (or translucent).
- 4
Now return the seared beef chunks to the pot and evenly sprinkle all the spices on top. Then add the sauteed onions on top.
- 5
Add the red wine and water to the meat and place the lid on top. Place the pot onto the cooktop and bring it to a boil. Place the pot into the oven for 1 1/2 -2 hours at 350 Fahrenheit. Cook until the meat is fully cooked through and fork-tender. Note: if the meat still feels tough after 1.5 hours, you need to let it cook longer. Tip: Take a peek at the meat every so often... if the liquid dries out, add about 1/4 cup water.
Katy’s Kitchen Tips
- Use similar-size pieces for even cooking.
- Preheat the pan, oven, grill, or smoker.
- Brown well before adding sauces or liquid.
- Rest briefly before slicing.
Variations and Substitutions
- Herb finish: Add parsley, cilantro, basil, dill, or chives.
- Spicier version: Increase chili, cayenne, black pepper, or hot sauce.
- Saucy version: Serve with gravy, salsa, pan sauce, or yogurt sauce.
- Meal prep: Use leftovers in bowls, wraps, salads, or sandwiches.
What to Serve With Braised Beef
Serve Braised Beef with roasted vegetables, salad, potatoes, rice, beans, or warm bread.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 to 4 days.
Reheat gently so the center stays tender and the sauce does not dry out.
Common Mistakes to Avoid
- Overcooking: Protein can dry out when cooked too long.
- Uneven pieces: Different sizes finish at different times.
- Skipping rest time: Resting keeps the center juicier.
- Crowding: Crowding traps steam and slows browning.
FAQ
Can I make Braised Beef ahead?
Yes. Prep or cook ahead, then reheat gently or finish close to serving.
How do I know it is done?
Use the time range plus a thermometer or the doneness sign in the method.
Can I change the seasoning?
Yes. Adjust herbs, spices, heat, or sauce to match your meal.
How should I store leftovers?
Keep leftovers airtight in the refrigerator and reheat gently.
Nutrition Facts
- Calories: 569 kcal
- Carbohydrates: 3 g
- Cholesterol: 156 mg
- Protein: 43 g
- Sodium: 962 mg
- Sugar: 1 g
- Fat: 40 g
- Saturated Fat: 13 g