Braised Beef is the epitome of slow-cooked comfort, where tender, succulent meat is infused with deep, rich flavors after hours of simmering in a savory broth. The slow braising process breaks down the connective tissues of the beef, transforming it into melt-in-your-mouth perfection, while the liquid base becomes a luscious sauce that soaks into every bite. Whether served with mashed potatoes, roasted vegetables, or over a bed of creamy polenta, braised beef feels like a warm embrace, inviting you to savor every moment of its hearty, robust flavor. The dish is often reserved for special occasions or cozy family dinners, as the long cooking time fills the kitchen with tantalizing aromas that promise a satisfying, soulful meal. Each forkful of braised beef is a reminder that the best things in life take time—slowly simmering to create something truly unforgettable.
Braised Beef
Braised Beef is a classic comfort food known for its tender, melt-in-your-mouth texture and rich, deep flavor. The dish involves slow-cooking beef in a flavorful liquid, often with aromatics and seasonings, allowing the meat to become incredibly soft as it absorbs the surrounding flavors.
Ingredients
- 3½ pounds boneless beef chuck roast
- 5 teaspoons kosher salt, divided
- 2 ½ teaspoons freshly ground black pepper, divided
- 2 teaspoons garlic powder
- 4 teaspoons olive oil
- 2 tablespoons butter
- 1 medium onion, chopped
- 1 pound cremini mushrooms, halved
- 3 medium carrots, cut into 2 inch pieces
- 1 head garlic, cut in half lengthwise
- 1 cup red wine
- 3 sprigs thyme
- 2 bay leaves
- 2 teaspoons Worcestershire
- 2 cups beef broth, or more as needed
- 2 tablespoons chopped fresh parsley
Instructions
- Prepare all the ingredients and preheat the oven to 350°F (175°C).
- Season the beef on all sides with 3 ½ teaspoons of salt, 2 teaspoons of pepper, and garlic powder, ensuring an even coating. This step ensures that the beef is well-seasoned, allowing the flavors to penetrate the meat. Coating the beef evenly with salt, pepper, and garlic powder enhances its natural taste and creates a flavorful crust during cooking.
- Heat oil in a large skillet over high heat. Add the beef, then reduce the heat to medium-high and cook without moving it until it easily releases from the skillet and a golden-brown crust forms, about 4 minutes. Flip the beef and cook until browned on all sides. Remove the meat from the pan and set it aside. Allowing the beef to cook undisturbed helps develop a rich, flavorful crust. By searing it on medium-high heat, you ensure the beef locks in its juices and gets a perfect golden-brown exterior, enhancing both texture and taste. Setting the beef aside keeps it warm and prevents overcooking as you prepare the rest of the dish.
- Return the skillet to medium-high heat and add 2 tablespoons of butter to the drippings in the pan. Once the butter has melted, add the onion, mushrooms, and carrots, cooking for 5 minutes while stirring frequently and scraping the bottom to release any browned bits. Add the garlic and cook for another minute. Using the flavorful drippings left in the pan adds depth to the dish, while the butter enriches the vegetables as they cook. Scraping up the browned bits, known as "fond," helps incorporate all the delicious flavors into the dish. The garlic is added last to avoid burning, ensuring its aroma and taste infuse the vegetables perfectly.
- Stir in the wine, scraping the pan to release any remaining browned bits. Return the meat to the pan along with any juices that have accumulated, and add the thyme, bay leaves, and Worcestershire sauce. Adding the wine helps deglaze the pan, lifting up all the caramelized flavors from the bottom. The wine also adds acidity and depth to the dish. Returning the meat to the pan ensures it absorbs all the rich flavors from the sauce, while the thyme, bay leaves, and Worcestershire sauce contribute aromatic herbs and savory complexity to the dish.
- Pour in enough beef broth to cover about two-thirds of the beef, ensuring the meat is not fully submerged. Bring the mixture to a simmer. Adding just enough broth allows the beef to braise in the liquid without being completely submerged, which helps the meat cook gently and retain its texture. Simmering the mixture ensures the flavors meld together while the beef becomes tender and infused with the savory broth.
- Cover the pan and place it in the preheated oven. Let the meat cook for 2 to 2 ½ hours, or until it is very tender. The covered pan traps heat and moisture, allowing the beef to braise slowly and become exceptionally tender. The long, slow cooking process breaks down the fibers in the meat, making it melt in your mouth, while the flavors continue to develop.
- Serve and savor.
