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Braised beef on a plate of orange mashed sweet potatoes with carrots and chives.

Easy Braised Beef Recipe

Making braised beef couldn't be easier. This low and slow cooking method requires minimal effort yet results in fork-tender deliciousness. If you need to make dinner with as little involvement as possible but still taste like you are a food magician, this is it. This recipe is both gluten-free and dairy-free.
5 from 2 votes
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Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Author: Lindsey Jenkins

Ingredients

  • 2½ - 3 pounds chuck roast
  • salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 onion, chopped into 1-inch pieces
  • 2 carrots, cut on the bias
  • 2 stalks celery, chopped
  • 1 leek, sliced (about 1 cup) white and light green parts only
  • tablespoons red wine vinegar
  • 1 tablespoon tomato paste
  • cups beef stock* see notes
  • 3-5 springs fresh rosemary or substitute

Instructions

  • Preheat the oven to 350°F. Pat the meat dry, and cut it into chunks, removing any excess fat. Generously season with salt and freshly ground black pepper.
  • Heat a dutch oven with the olive oil over medium-high heat and add the beef chunks in batches. Cook on each side for about 2 minutes until browned. Remove from the pan and set aside.
  • Reduce the heat to medium and add the cut vegetables. Cook them for about 3-4 minutes, stirring occasionally. Deglaze the pan by adding the red wine vinegar (or substitute) while scraping the flavorful brown bits off the bottom of the pan. Stir in the tomato paste and continue cooking for another 2-3 minutes.
  • Add the beef back in, nestle in the sprigs of fresh rosemary (or herb of choice) and pour in the beef stock, making sure that only ¾ of the meat is covered.
  • Cover the pot with a lid and place on the middle rack in your oven. Bake for 90 minutes.
  • Makes 4-6 servings.

Notes

*You may need more beef stock depending on the amount of meat you use, just make sure the liquid isn't completely covering the meat. It should be about 75% covered.
No chuck roast? - brisket or bone-in meats such as beef short ribs or beef oxtails.
No onion? - use shallots instead.
No carrots? - substitute winter squash, parsnips, turnips, or beets.
No celery? - use bok choy, fennel bulb, more carrots, leek, or green bell pepper.
No leek? - use any vegetables from the other suggestions.
No red wine vinegar? - use another type of vinegar such as balsamic and sherry or some additional beef stock.
No tomato paste? - you can a splash of red wine or extra vinegar (this will help to tenderize the meat).
No fresh rosemary? - sub fresh thyme, sage, oregano, or marjoram.
Optional add-ins - garlic, mushrooms, or Worchestershire sauce.