Main Dishes
Braised Beef
Description
Fall-apart tender Braised Beef is the kind of dinner that somehow feels both fancy and rustic at the same time. Chuck roast is seared on the stovetop, then finished in the oven on low, gentle heat with a trio of vegetables until it’s so tender, you can cut it with a spoon. Comfort food goodness!
Ingredients
- 3 pounds boneless beef chuck roast cut into 3- to 4-inch pieces (I cut mine into 4 pieces)
- 1 tablespoon kosher salt
- 1 teaspoon ground black pepper
- 1 tablespoon extra-virgin olive oil
- 1 large yellow onion cut into 1/4-inch cubes (about 2 cups)
- 3 large carrots peeled and cut into 1/2-inch pieces (about 1 heaping cup)
- 3 celery stalks cut into 1/4-inch pieces (about 1 heaping cup)
- 4 garlic cloves chopped
- 1 cup dry red wine such as Cabernet Sauvignon, Merlot, or Pinot Noir
- 4 fresh thyme sprigs or 1 teaspoon dried thyme, plus optional fresh thyme for garnish
- 1 cup low-sodium beef broth plus more as needed
- Mashed potatoes for serving
Directions
- Preheat the oven to 325°F with a rack in the lower third and no racks above to make room for a Dutch oven or similar large, sturdy pot.
- Pat the beef dry with a paper towel and season generously on all sides with salt and pepper.
- Heat the oil in an oven-safe Dutch oven or similar large, sturdy pot over medium heat. Once shimmering, add the beef, working in batches to avoid crowding the pan. Sear until you have a golden-brown crust on all sides, about 3 minutes per side. Transfer seared beef to a plate and repeat with the remaining beef. Leave any drippings in the pot.
- With the pot set over medium heat, add the onions, carrots, and celery and cook, stirring often, until softened, about 5 minutes. Add the garlic and cook for 1 minute, until fragrant. Don’t burn it!
- Return the beef to the pot along with any juices that have accumulated. Add the wine, scraping up any browned bits on the bottom of the pot. Add the thyme sprigs, broth, and a pinch of salt, and bring to a simmer. Turn off the heat. Cover the dish and carefully transfer to the oven. Braise for 2½ to 3 hours, until the beef is easily pierced with a knife. Remove from the oven.
- Fish out and discard the thyme sprigs. Cover the dish and let rest for at least 10 minutes and up to 1 hour before serving. Garnish with fresh thyme leaves. (See notes if you’d like to thicken the braising liquid).
