What Beef Should I Use for Braise

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Tender Braised Beef is made easy in a Dutch oven with chuck roast, onions, celery, carrots and fresh herbs in beef broth with a little bit of red wine.  I love to serve this with creamy mashed potatoes and Easy Sweet Maple Dinner Rolls.

I just love a good slow cooked weekend meal that reminds me of my grandma and the slower paced childhood that I had.  This mouthwatering dish is really quite easy to prepare so even the novice cook can master this with no problem at all.  I really like to make this in my dutch oven but you can brown the vegetables and meat in a large heavy skillet and then transfer it to a large casserole dish with a lid.  However if you have been contemplating purchasing a dutch oven I would not hesitate. I use my Dutch Oven quite frequently with outstanding results.

What is Braising?

The act of braising meat is a two step process. First the meat is seared and browned in hot oil in a large dutch oven or skillet.  Then a liquid is added like wine or broth and if desired spices and vegetables. Then the  dish is covered and placed in the oven to cook low and slow.  After a few hours you will be left with deliciously tender meat and a delicious gravy that you can either reduce or thicken with a little cornstarch.

How do you make Braised Beef?

First heat a little bit of oil in a Dutch Oven over medium heat. Then add your onions, celery and carrots.  Cook until the onions begin to brown on the edges.  Now reduce the heat and add the garlic cooking for about one minute while stirring constantly.  Now remove the vegetables to a plate.  Make sure to scrape the pan well as you are going to use it again.

Now salt and pepper the chuck roast.  Heat a little more oil in the Dutch oven over medium to medium high heat.  Add the chuck roast and sear until golden brown on both sides.  This process moves fairly quickly so don't step away too far.  Once browned go ahead and turn your heat off leaving the chuck roast in the pan.  Now add the vegetables back to the pan along with the wine, beef broth, Worcestershire Sauce and fresh herbs.  Cover and place in the oven for about 4 hours but start checking to see if it is fork tender after 3 hours.  Finally shred and remove any fat or cartilage.  Serve over mashed potatoes, egg noodles or rice.

Helpful tips for making Braised Beef

• I love my Dutch Oven.  It is one of my favorite ways to cook because you can sear, braise and roast all in the same pan.  However if you do not have one or want to invest in one you can cook this recipe using a couple of pans. Simple sear in a heavy skillet and bake in a covered casserole dish.
• Chuck roast works best with this recipe because the fat and cartilage in the meat help make it tender and give it plenty of flavor.
• If serving company or for a special occasion peel the carrots. Because carrots are more aesthetically appealing this way.
• Fresh herbs are essential for full flavor.  Add bay leaves, thyme and rosemary.  Don't forget to fish out the stems and bay leaves before serving or making the gravy.
• Use good quality dry red wine.  A good rule of thumb is if you won't drink it don't cook with it.
• Serve this with the pan juices.  You can place the dutch oven uncovered over a burner and simmer for 15-30 minutes to reduce.  Or add 2 tablespoons cornstarch to 2 tablespoons of water and whisk to combine.  Then simply whisk that into the liquid and simmer until thickened.
• Don't forget to remove the stems from the rosemary and thyme sprigs and to remove the bay leaves.  The rosemary and thyme leaves will cook into the pan juices.  They are perfectly fine to eat and delicious.

Other beef recipes you will love!

• Mulligan Stew
• Beef Bourguignon Recipe
• Beef Petite Shoulder with Pan Gravy
• Beef Stew with Dumplings

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Print

Braised Beef

Chuck roast is seared first and then slow cooked with onions, carrots, celery and fresh herbs in red wine and beef broth. The end result is fork tender flavorful beef and vegetables.  Serve over mashed potatoes, egg noodles or rice.

• Prep Time: 15 minutes
• Cook Time: 3 1/2 hours
• Total Time: 3 hours 45 minutes
• Yield: 4 servings 1x
• Category: main meal beef
• Method: bake
• Cuisine: American

• 3 tablespoons canola or vegetable oil
• 1 medium onion diced
• 3 stalks celery chopped
• 3 carrots peeled and cut in 1 inch chunks
• 3 cloves garlic minced
• 3–4 lb chuck roast
• salt and pepper
• 3/4 cup dry red wine (good quality)
• 1 cup low sodium beef broth
• 2 tablespoons Worcestershire Sauce
• 1 sprig fresh rosemary
• 1 spring fresh thyme
• 2 bay leaves

1. Heat 1 1/2 tablespoons oil in Dutch Oven over medium heat. Add onions, celery and carrots.   Cook  5-6 minutes or until the onions begin to brown on the edges.  Reduce heat to low. Add garlic cooking for 1 minute;  stirring constantly.  Remove vegetables to a plate; scraping the pan well to get all the garlic out.
2. Pat the chuck roast dry with paper towels.  Generously salt and pepper the roast.  Heat 1 1/2 tablespoons oil in Dutch Oven over medium to medium high heat. Add the chuck roast and sear until golden brown. Flip and sear the other side.
3. Turn off the heat. Add the vegetables back to the pan along with the wine, beef broth, Worcestershire Sauce, rosemary, thyme and bay leaves.  Cook for 3-4 hours at 300 degrees or until the roast is fork tender.
4. Shred with two forks removing the fat and cartilage as you go. Remove rosemary and thyme stems and bay leaves from the pan gravy.  If desired serve over mashed potatoes with pan juices.  (see notes)

Notes

• I love my Dutch Oven.  It is one of my favorite ways to cook because you can sear, braise and roast all in the same pan.  However if you do not have one or want to invest in one you can cook this recipe using a couple of pans. Simple sear in a heavy skillet and bake in a covered casserole dish.
• Chuck roast works best with this recipe because the fat and cartilage in the meat help make it tender and give it plenty of flavor.
• If serving company or for a special occasion peel the carrots. Because carrots are more aesthetically appealing this way.
• Fresh herbs are essential for full flavor.  Add bay leaves, thyme and rosemary.  Don't forget to fish out the stems and bay leaves before serving or making the gravy.
• Use good quality dry red wine.  A good rule of thumb is if you won't drink it don't cook with it.
• Serve this with the pan juices.  You can place the dutch oven uncovered over a burner and simmer for 15-30 minutes to reduce.  Or add 2 tablespoons cornstarch to 2 tablespoons of water and whisk to combine.  Then simply whisk that into the liquid and simmer until thickened.
• Don't forget to remove the stems from the rosemary and thyme sprigs and to remove the bay leaves.  The rosemary and thyme leaves will cook into the pan juices.  They are perfectly fine to eat and delicious.

Keywords: dutch oven braised beef, chuck roast recipe, slow cooked roast and vegetables, braised beef recipe, what is braised beef, how to braise beef

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