Directions to follow
- Preheat your oven to 300°F (150°C).
- In a large Dutch oven, add the olive oil and heat over medium-high.
- Season the beef generously with salt and pepper, then sear it on all sides until browned. This step locks in flavor and adds a nice crust.
- Once browned, remove the beef from the pot and set it aside on a plate.
- In the same pot, add the chopped onion. Cook until it’s translucent, then add the minced garlic and sauté for about one minute.
- Pour in the beef broth and red wine, scraping any browned bits from the bottom of the pot. This deglazing adds depth to your sauce.
- Stir in the tomato paste, Worcestershire sauce, and thyme. Return the beef to the pot, nestling it in the broth.
- Bring the mixture to a gentle simmer, then cover the pot and transfer it to the oven.
- Braise for 3-4 hours, or until the beef is fork-tender and falls apart easily.
- When done, remove the pot from the oven, let the beef rest for a few minutes, then slice and serve, garnished with fresh parsley for a pop of color.
Best ways to enjoy it
When it comes to serving braised beef, the options are endless! Traditionally, this dish pairs beautifully with creamy mashed potatoes or buttery egg noodles. Accompany it with a side of roasted vegetables or a crisp salad for a well-rounded meal. You could also incorporate it into a hearty sandwich or serve it over polenta for an Italian twist. The savory sauce makes everything taste even better!
Keeping leftovers fresh
If you’re lucky enough to have leftovers (they’re almost always better the next day), ensure you store them correctly. Allow the beef to cool completely before placing it in an airtight container. It will keep in the fridge for up to 3 days. For longer storage, freeze it in a suitable container for up to three months. When reheating, gently warm it on the stove or in the oven, adding a little broth to keep the meat moist.
Helpful cooking tips
To elevate your braised beef, consider these pro tips:
- Searing the meat well is crucial for flavor development.
- If you like a bit of heat, toss in a pinch of crushed red pepper or some fresh herbs like rosemary or bay leaves.
- Make it ahead! Braised beef tastes even better the next day, making it a perfect meal prep option.
Creative twists
Feeling adventurous? Here are a few ideas for variations:
- Swap the red wine for a robust stout or porter for a unique depth of flavor.
- For a sweeter note, add a tablespoon of brown sugar or balsamic vinegar during cooking.
- Looking for a lighter version? Use leaner cuts like beef brisket, and serve it over a fresh salad.
Common questions
What is the best cut of beef for braising?
The chuck roast is ideal for braising due to its fat content and connective tissues, which become meltingly tender when slow-cooked.
How long does it take to braise beef?
The braising time can vary, but generally, it takes about 3-4 hours at 300°F. It’s ready when the beef is fork-tender.
Can I use a slow cooker instead of the oven?
Absolutely! After searing the beef, transfer everything to a slow cooker and cook on low for 7-8 hours or high for 3-4 hours. Just ensure it’s still fork-tender when done.
This braised beef recipe is a true testament to the magic of slow cooking, turning basic ingredients into a meal filled with rich flavors. Don’t hesitate to make it a part of your culinary repertoire—you’ll find yourself returning to it time and again, whether for special occasions or just a comforting night in. Happy cooking!
