Utterly Delicious Tender Braised Beef (Print-Friendly Version)
Tender beef slow-cooked in red wine with fragrant herbs, perfect for cozy dinners with mashed potatoes or polenta.
# What You’ll Need to Make This:
→ Beef and Aromatics
01 -
1.6–1.8 kg beef chuck roast
02 -
3–4 teaspoons kosher salt, plus more for seasoning
03 -
Freshly ground black pepper, to taste
04 -
2 tablespoons neutral oil (such as grapeseed oil)
05 -
1 large sweet onion, chopped into 2.5 cm pieces
06 -
2 leeks, rinsed, halved, and cut into 1.25 cm pieces
07 -
4 garlic cloves, finely chopped or grated
08 -
3 large carrots, peeled and cut into 2.5 cm pieces
→ Sauce and Seasoning
09 -
2 tablespoons tomato paste
10 -
480 ml full-bodied or medium-bodied red wine
11 -
480 ml beef broth, homemade or low-sodium
12 -
2 tablespoons low-sodium soy sauce or Worcestershire sauce
13 -
2 teaspoons Dijon mustard
14 -
2 dried bay leaves
15 -
10–12 sprigs fresh thyme or a mix of thyme and rosemary, tied with kitchen twine
→ For Serving
16 -
Mashed potatoes or polenta
17 -
Chives, thinly sliced
18 -
Flaky sea salt
# How to Prepare:
01 -
Allow beef chuck roast to sit at room temperature for 30 minutes to ensure even browning.
02 -
Preheat oven to 175°C. Pat the beef dry using paper towels. Generously season all sides with 3–4 teaspoons kosher salt and freshly ground black pepper.
03 -
Heat 2 tablespoons neutral oil in a large Dutch oven over medium-high heat. Sear beef for approximately 4 minutes per side, until deeply browned. Transfer to a large plate and reserve drippings in the pot.
04 -
Add chopped onion and leeks to the pot, season with 0.5 teaspoon kosher salt, and cook, stirring occasionally, until softened, about 3–4 minutes. Add garlic and cook for 1 minute longer. Stir in tomato paste and incorporate well.
05 -
Pour in 480 ml red wine, scraping up any browned bits from the bottom using a spatula. Simmer for 2–3 minutes.
06 -
Stir in beef broth, soy sauce or Worcestershire sauce, Dijon mustard, dried bay leaves, and tied fresh herbs. Fold in chopped carrots.
07 -
Nestle the seared beef back into the pot, ensuring it is roughly two-thirds submerged in liquid. Cover tightly and transfer to the preheated oven. Braise for approximately 3 hours or until fork-tender.
08 -
Remove pot from the oven. Skim any fat or scum from the surface. Transfer beef to a cutting board, allow to cool slightly, then shred using two forks or tongs.
09 -
Remove and discard herb bundle and bay leaves. Taste braising liquid and adjust seasoning if necessary. Serve the shredded beef over mashed potatoes or polenta, spooning over braising sauce and vegetables. Garnish with chives and a sprinkle of flaky sea salt.
# Extra Tips:
01 -
For a smooth sauce, strain out the vegetables after braising; for added texture, leave them in.
02 -
Choose a full-bodied red wine for richer depth. Cabernet Sauvignon, Syrah, or Montepulciano are recommended.
03 -
Leftovers keep refrigerated up to 5 days or frozen up to 3 months.
04 -
To reheat, gently warm the beef and braising liquid on the stove over medium-low heat or use a microwave-safe container.
05 -
Bone-in short ribs or brisket can substitute for chuck, though cook time may vary.