How To Prepare Braised Beef Easy

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Braised beef is a culinary masterpiece that requires minimal effort for a flavor-packed result. The slow-cooking process transforms tough cuts of meat into melt-in-your-mouth tenderness, making it a perfect choice for a comforting and satisfying meal. This recipe provides a straightforward approach to braising beef, along with all the information you need to create this delightful dish.


Braised Beef
Braised Beef

2 lbs beef chuck roast, trimmed of excess fat

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 tbsp tomato paste
  • 1 cup red wine (or beef broth)
  • 4 cups beef broth
  • 2 bay leaves
  • 1 sprig fresh thyme (or 1/2 tsp dried thyme)
  • Salt and freshly ground black pepper, to taste
  • Chopped fresh parsley, for garnish (optional)

  • Directions:

    1. Sear the Beef: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the beef generously with salt and pepper. Sear the beef on all sides until golden brown, approximately 5-7 minutes per side. Remove the beef from the pot and set aside.

    2. Sauté the Vegetables: Reduce the heat to medium and add the chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes, or until softened. Add the minced garlic and cook for an additional minute, until fragrant.

    3. Deglaze the Pan: Pour in the red wine (or beef broth) and scrape up any browned bits from the bottom of the pot with a wooden spoon. This deglazing process adds depth of flavor to the sauce.

    4. Add Liquids and Seasonings: Return the seared beef to the pot. Pour in the beef broth, bay leaves, and thyme sprig. Season with salt and pepper to taste. Bring the mixture to a simmer, then reduce heat to low, cover the pot, and let it simmer for 2-3 hours, or until the beef is very tender and easily shreds with a fork.

    5. Serve and Enjoy: Once the beef is cooked through, remove it from the pot and shred it with two forks. Strain the cooking liquid into a bowl, discarding the solids (bay leaves and thyme sprig). Skim any excess fat from the surface of the remaining sauce. You can thicken the sauce, if desired, by simmering it uncovered over medium heat until it reduces slightly. Return the shredded beef to the pot and coat it in the sauce. Serve immediately with mashed potatoes, rice, or pasta, garnished with chopped fresh parsley (optional).

    Nutrition Facts:

    (Per Serving, based on 8 servings)

    Calories: 450

  • Fat: 25g
  • Saturated Fat: 10g
  • Cholesterol: 120mg
  • Sodium: 500mg (depending on the added sodium content in your broth)
  • Carbohydrates: 15g
  • Sugar: 5g
  • Protein: 40g

  • Please note: This is an approximate nutritional breakdown and may vary depending on the specific cuts of beef and ingredients used.


    Braised beef is a timeless dish that is both elegant and approachable. The combination of tender beef, flavorful sauce, and your choice of side dishes creates a truly satisfying meal. With minimal preparation and a slow simmer, you can create a restaurant-quality dish in the comfort of your own home. So, next time you’re looking for a delicious and crowd-pleasing meal, give braised beef a try!

    Frequently Asked Questions (FAQs):

    1. What cut of beef is best for braising?

    Chuck roast is a classic choice for braising because it’s a relatively inexpensive cut that becomes wonderfully tender with slow cooking. Other good options include brisket, short ribs, and rump roast.

    2. Can I use a slow cooker for braised beef?

    Absolutely! Simply sear the beef as directed in the recipe, then transfer it to a slow cooker along with all the remaining ingredients. Cook on low for 8-10 hours, or until the beef is very tender.

    3. How can I thicken the sauce for braised beef?

    There are a few ways to thicken the sauce. Once you remove the cooked beef from the pot, you can simmer the sauce uncovered over medium heat until it reduces slightly. Alternatively, you can whisk a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) into the sauce and simmer for a few minutes until thickened.