Braised Beef

by Ranya
For the most delicate slice of beef, this timetested approach is the best choice. Servings
8 Preparation
20 minutes Cooking
3 hours Jump to Recipe

Each winter, I eagerly anticipate the initial snowfall. When a heavy blizzard is on the way, I take it as a signal to visit the grocery store. As the snow blankets everything outside, I cozy up in my warm kitchen to prepare a comforting dinner. For me, this often involves some type of braised beef recipe. I am fond of dishes that come together in a single pot and slowly cook in the oven for several hours. These recipes usually include an economical cut of meat, a variety of hearty vegetables, and frequently, a generous pour of wine mixed into the braising liquid.
As the beef simmers gently, I can take the opportunity to create a side dish like mashed potatoes or polenta. The day feels even cozier if I can light a fire in the fireplace and sip on some leftover wine from the bottle I opened for cooking. It becomes one of those ideal days when staying in feels wonderfully enjoyable.

What Is the Process of Braising Beef?

Braising is a cooking method that uses liquid to gently prepare tougher cuts of meat. When braising, the key is to use enough liquid to reach around threequarters of the way up the meat while keeping it above water. The outcome is a piece of meat that becomes tender and juicy.

What Type of Beef Is Used for Braised Beef?

For braised beef, a tougher cut that softens during slow cooking is typically needed. Chuck roast works well as it is affordable and readily available in most grocery stores.

What Complements Braised Beef?

Braised beef is ideally suited to be served alongside a generous portion of fluffy mashed potatoes. It also pairs wonderfully with creamy polenta.

Braised Beef Recipe

Preparation time 20 minutes
Cooking time 3 hours
Servings 8

Ingredients

• 1 medium fennel bulb
• 1 medium yellow onion
• 3 large carrots
• 4 cloves garlic
• 1 pound cremini mushrooms
• 5 pounds boneless chuck roast
• 1 tablespoon kosher salt
• 1 1/2 teaspoons black pepper, freshly ground
• 1/4 cup allpurpose flour
• 2 tablespoons canola or vegetable oil
• 2 tablespoons tomato paste
• 2 1/2 cups dry red wine
• 1 to 1 1/2 cups lowsodium beef broth, divided
• 3 large sprigs of fresh thyme
• 2 bay leaves

Instructions

1. Position a rack in the oven’s center and preheat to 350°F.
2. Prepare 1 medium fennel bulb by trimming and halving it lengthwise, then cutting into small cubes (around 1 1/2 cups). Dice 1 medium yellow onion into small pieces (about 2 cups). Peel 3 large carrots and slice them crosswise into 1/4inch rounds (roughly 2 cups). Mince 4 cloves of garlic finely. Trim and cut 1 pound of cremini mushrooms into quarters.
3. Remove any large fatty sections from a 5pound boneless chuck roast and chop it into pieces that are 3 to 4 inches in size. Use paper towels to dry the pieces and put them in a large bowl. Season with 1 tablespoon of kosher salt and 1 and a half teaspoons of black pepper. Add 1/4 cup of allpurpose flour and toss everything with your hands until each piece is covered on all sides.
4. In a large Dutch oven or heavybottomed pot that can go in the oven, heat 2 tablespoons of vegetable oil over mediumhigh heat until it shimmers. To avoid overcrowding the pan, add the beef in batches and sear until it is browned on all sides, which takes about 2 minutes for each side. Place the browned beef onto a large plate or a rimmed baking pan.
5. Turn the heat down to mediumlow. Next, include the fennel, onion, and carrots and sauté them until they become slightly tender, which takes about 5 minutes. Then, add the garlic and sauté for an additional 2 minutes. Stir in 2 tablespoons of tomato paste and cook until it turns darker and aromatic, which should take about 1 minute.
6. Add in 2 and a half cups of dry red wine along with 1 cup of lowsodium beef broth, scraping up any browned bits stuck to the pan. Mix in the mushrooms to combine everything well.
7. Return the beef to the pot, making sure they are in a single layer and sitting in the liquid and vegetables. Include any juices that collected on the plate. The meat should be just above the liquid, not fully submerged. If there’s not enough liquid present, top off with some of the remaining 1/2 cup of beef broth as necessary.
8. Place 3 large sprigs of fresh thyme and 2 bay leaves among the pieces of meat. Raise the heat back up to mediumhigh and let it reach a boil. Cover the pot and put it in the oven. Cook until the meat is tender and falls apart easily when poked with a fork, which will take between 2 and a half to 3 hours.

Recipe Notes

Make ahead:

You can prepare the braised beef the night before, let it cool, cover it, and put it in the refrigerator. Reheat it on the stove when ready to serve.

Storage:

Keep any leftovers in an airtight container in the refrigerator for up to 3 days or freeze them for as long as 3 months.