I love this recipe because it’s the perfect blend of hearty and cozy, making me feel like I’m getting a warm hug with every bite. Plus, the rich flavors of red wine and Worcestershire sauce make me feel like a gourmet chef, even on a lazy Sunday!

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I adore making filling meals, and this braised beef recipe is a top contender for my favorite. With melt-in-your-mouth cubes of beef chuck roast seasoned with good old salt and fresh black pepper, it’s a very comforting cold-weather dish.

The combination of red wine and beef broth forms a robust sauce, gilded by the presence of copious amounts of garlic and a sizable onion. Thyme and carrots (more on those later) round it out and really bring it home.

And the baby potatoes? A perfect foil.

Nutritious, they provide a component of necessary dietary fiber and don’t ask a ton of money or time to be converted into essential nutrients.

Ingredients

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Chuck roast: Contains lots of protein and iron; when braised, becomes very tender.

Oil of Olive: Fats that are Healthy, Flavor that is Enhanced, and Cooking that is Aided.

Garlic: Imparts strong taste; bestows antioxidant properties.

Red Wine: Enhances flavors; contains antioxidants such as resveratrol.

Tomato Paste: Contributes umami and depth, abundant in lycopene.

Rich in fiber and sweetness, carrots are a superb source of beta-carotene, which gives them their bright orange color.

Infant spuds: Source of starch, which provides heft to the meal.

Ingredient Quantities

2 ½ pounds beef chuck roast, cut into 2-inch cubes

Salt and freshly ground black pepper, to taste

2 tablespoons olive oil

1 large onion, chopped

3 cloves garlic, minced

2 tablespoons tomato paste

1 cup red wine

1 ½ cups beef broth

2 tablespoons Worcestershire sauce

2 teaspoons dried thyme

2 bay leaves

4 large carrots, peeled and cut into chunks

1 ½ pounds baby potatoes

1 tablespoon cornstarch (optional, for thickening)

2 tablespoons water (optional, for thickening)

Fresh parsley, chopped (for garnish)

Instructions

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1. The beef cubes should be seasoned with salt and freshly ground black pepper.

2. In a big Dutch oven, medium-high heat olive oil. Add the beef cubes and sear, browning all sides. Once browned, remove the beef from the heat and set it aside.

3. In the same pot, add the chopped onion and cook for about 5 minutes until it becomes translucent. Then, add the minced garlic and cook for an additional minute.

4. Mix in the tomato paste and simmer for roughly 2 minutes until it deepens in hue.

5. To deglaze the pot, pour in the red wine and scrape up any browned bits from the bottom. Bring it to a simmer and reduce it by half.

6. Pour in the beef broth, add the Worcestershire sauce, and then the dried thyme. Slip in the bay leaves and the now-browned beef. Add the carrots and the cut potatoes and stir.

7. Simmer the blend of ingredients, then cover and reduce heat to low. Cook it for 2 to
2.5 hours, or until the bite-sized pieces of beef pass the fork test and the vegetables are tender to the tooth.

8. If you want to thicken the sauce, mix the cornstarch and water into a slurry. Then, stir the slurry into the pot while the sauce is cooking during the last 10 minutes. This allows the sauce to come to a bubble, which is necessary for the cornstarch to activate and start thickening.

9. Discard the bay leaves. Taste and adjust the salt, pepper, and any other seasonings as needed.

10. Warm the braised beef and serve it garnished with freshly chopped parsley.

Equipment Needed

1. Dutch oven
2. Cutting board
3. Chef’s knife
4. Measuring spoons
5. Measuring cups
6. Wooden spoon or spatula
7. Tongs
8. Mixing bowl (for slurry, optional)
9. Whisk (for slurry, optional)
10. Ladle (for serving)

FAQ

Q: Can I use a different cut of beef for this recipe?A: Yes, you can use other cuts. But cooking time may vary, especially with these other cuts that have different tenderness levels.

Q: Is it possible to make this dish in advance?B: Certainly! The flavor of braised beef often intensifies and develops even further overnight and is even better served the second day, making it a fine candidate for meal prep.

Q: Can I omit the wine in this recipe?Q: Is it acceptable to use something other than wine in this dish?
A: Yes, if you prefer not to use wine, you can replace it with additional beef broth or use grape or cranberry juice for a similar depth of flavor.

Q: How can I thicken the sauce if I want it less watery?A: To thicken the sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water, then stir the slurry into the sauce and cook until the sauce is as thick as you want.

Q: What can I do with leftovers?You can keep leftover food in the refrigerator for as long as 3 days. It’s actually quite common to take foods that were meant to be eaten at a certain time and re-purpose them into new culinary creations. Leftover night can be filled with gourmet-style meals using your creativity and what you have on hand.
These are a few ideas using leftover food that can help you get started.

Q: Can I use fresh herbs instead of dried thyme?A: Yes, fresh thyme may be used. In general, you need to multiply the fresh herb amount by three to get the equivalent dried herb amount, so you would need about 2 tablespoons of fresh thyme for this recipe.

Substitutions and Variations

Beef chuck roast: Substitute beef brisket or short ribs for a comparable texture.
Beef broth and a mixture of grape juice and a splash of vinegar are good substitutes for red wine. The latter selection is non-alcoholic. If you want to use a non-red wine, choose something heavier than a white wine.
Worcestershire sauce: Substitute with soy sauce plus a little lemon juice or balsamic vinegar.
Thyme (dried): Substitute with herbes de Provence or Italian seasoning for a different kind of herbal flavor.
Small potatoes: Substitute with standard potatoes cut into pieces or sweet potatoes for a taste that leans toward the sweeter side.

Pro Tips

1. Brown in Batches: To ensure your beef develops a deep, rich flavor, brown the cubes in batches rather than overcrowding the pot. Overcrowding leads to steaming instead of searing, preventing a good crust from forming.

2. Use Quality Wine: Choose a red wine you’d enjoy drinking to enhance the stew’s flavor. A full-bodied wine like Cabernet Sauvignon or Merlot works well and will provide depth to the sauce.

3. Time to Marinate: For added flavor, marinate the beef cubes in a mixture of red wine, Worcestershire sauce, and herbs for a couple of hours or overnight before cooking. This can infuse the beef with more flavor.

4. Deglaze Thoroughly: When deglazing with the wine, take your time to scrape up all the fond (browned bits) at the bottom of the pot. These add a lot of flavor to the dish.

5. Rest Overnight: If you have time, make the stew a day in advance and let it rest in the fridge overnight. This allows the flavors to meld and develop further, making the dish even more delicious when reheated.

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Braised Beef Recipe

My favorite Braised Beef Recipe

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Equipment Needed:

1. Dutch oven
2. Cutting board
3. Chef’s knife
4. Measuring spoons
5. Measuring cups
6. Wooden spoon or spatula
7. Tongs
8. Mixing bowl (for slurry, optional)
9. Whisk (for slurry, optional)
10. Ladle (for serving)

Ingredients:

2 ½ pounds beef chuck roast, cut into 2-inch cubes

Salt and freshly ground black pepper, to taste

2 tablespoons olive oil

1 large onion, chopped

3 cloves garlic, minced

2 tablespoons tomato paste

1 cup red wine

1 ½ cups beef broth

2 tablespoons Worcestershire sauce

2 teaspoons dried thyme

2 bay leaves

4 large carrots, peeled and cut into chunks

1 ½ pounds baby potatoes

1 tablespoon cornstarch (optional, for thickening)

2 tablespoons water (optional, for thickening)

Fresh parsley, chopped (for garnish)

Instructions:

1. The beef cubes should be seasoned with salt and freshly ground black pepper.

2. In a big Dutch oven, medium-high heat olive oil. Add the beef cubes and sear, browning all sides. Once browned, remove the beef from the heat and set it aside.

3. In the same pot, add the chopped onion and cook for about 5 minutes until it becomes translucent. Then, add the minced garlic and cook for an additional minute.

4. Mix in the tomato paste and simmer for roughly 2 minutes until it deepens in hue.

5. To deglaze the pot, pour in the red wine and scrape up any browned bits from the bottom. Bring it to a simmer and reduce it by half.

6. Pour in the beef broth, add the Worcestershire sauce, and then the dried thyme. Slip in the bay leaves and the now-browned beef. Add the carrots and the cut potatoes and stir.

7. Simmer the blend of ingredients, then cover and reduce heat to low. Cook it for 2 to
2.5 hours, or until the bite-sized pieces of beef pass the fork test and the vegetables are tender to the tooth.

8. If you want to thicken the sauce, mix the cornstarch and water into a slurry. Then, stir the slurry into the pot while the sauce is cooking during the last 10 minutes. This allows the sauce to come to a bubble, which is necessary for the cornstarch to activate and start thickening.

9. Discard the bay leaves. Taste and adjust the salt, pepper, and any other seasonings as needed.

10. Warm the braised beef and serve it garnished with freshly chopped parsley.