Name: Braised Beef Dish: A Delicious Recipe for Tender, Flavorful Meat
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Ingredients: 3 pounds beef chuck roast, trimmed and cut into 2-inch pieces; 2 tablespoons olive oil; 1 large onion, diced; 3 cloves garlic, minced; 2 carrots, sliced; 2 stalks celery, sliced; 1 cup red wine (preferably a dry variety); 2 cups beef broth; 1 tablespoon tomato paste; 2 teaspoons dried thyme; 1 teaspoon dried rosemary; 2 bay leaves; Salt and pepper, to taste; Fresh parsley, chopped (for garnish)

Description

Enjoy a comforting and flavorful braised beef dish made with tender chunks of beef chuck roast, simmered with aromatic vegetables, red wine, and herbs. Perfect for family gatherings, this hearty recipe is sure to warm your heart and satisfy your cravings.

Ingredients

Scale

3 pounds beef chuck roast, trimmed and cut into 2-inch pieces
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
2 carrots, sliced
2 stalks celery, sliced
1 cup red wine (preferably a dry variety)
2 cups beef broth
1 tablespoon tomato paste
2 teaspoons dried thyme
1 teaspoon dried rosemary
2 bay leaves
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)

Instructions

Start by trimming any excess fat from the beef chuck roast. Cut the meat into 2-inch pieces to ensure even cooking.
Season the beef pieces generously with salt and pepper.
In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Add the beef in batches, searing it on all sides until it develops a nice brown crust, about 4-5 minutes per side. Remove the beef from the pot and set it aside on a plate.
In the same pot, add the diced onion and sauté for about 3-4 minutes until it becomes translucent.
Add the minced garlic, sliced carrots, and celery to the pot. Cook for an additional 5 minutes, stirring frequently, until the vegetables start to soften.
Pour in the red wine, scraping the bottom of the pot with a wooden spoon to deglaze it. Allow the wine to simmer for about 5 minutes, reducing slightly.
Return the seared beef to the pot, along with any juices that have accumulated on the plate.
Add the beef broth, tomato paste, dried thyme, dried rosemary, and bay leaves. Stir everything together to combine well.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot with a lid, allowing the beef to braise slowly.
Let the beef braise for about 2.5 to 3 hours, or until it becomes fork-tender.
Once the beef is tender, remove the pot from the heat. Carefully take out the bay leaves and discard them.
If you prefer a thicker sauce, remove the beef pieces and place the pot back on the stove over medium heat. Let the sauce simmer uncovered for about 10-15 minutes until it reduces to your desired consistency.
Return the beef to the pot, stirring gently to coat it in the sauce. Taste and adjust the seasoning with more salt and pepper if needed.
To serve, ladle the braised beef and sauce into bowls or onto plates. Garnish with freshly chopped parsley.
This dish pairs beautifully with creamy mashed potatoes, polenta, or crusty bread.
If you have leftovers, let the braised beef cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently on the stove or in the microwave.

Notes

For a richer flavor, consider using a full-bodied red wine.
Feel free to add other vegetables like potatoes or mushrooms for added texture and flavor.

Prep Time: 20 minutes
Cook Time: 180 minutes