Description
Rich, mouthwatering braised beef brings comfort straight from classic French kitchens, melding tender meat with deep, complex flavors that melt on your palate. Hearty ingredients and slow cooking promise a memorable meal you’ll savor with pure culinary delight.
Ingredients
Scale
Main Protein:
- 4 pounds (1.8 kilograms) beef chuck roast, cut into large pieces
Vegetables:
- 1 yellow onion, chopped
- 2 large leeks, rinsed and sliced
- 4 garlic cloves, thinly sliced
- 3 large carrots, peeled and chopped
Liquid and Seasonings:
- 2 tablespoons neutral oil
- 2 cups (480 milliliters) red wine
- 2 cups (480 milliliters) beef stock
- 2 fresh thyme sprigs
- 2–3 dried bay leaves
- Kosher salt
- Black pepper
Garnish and Serving:
- Fresh chives
- Mashed potatoes
Instructions
- Prepare the oven at 350°F (175°C) and thoroughly pat the beef dry with paper towels, then generously season with salt and pepper.
- Heat oil in a heavy-bottomed pot over high heat and sear the beef until golden brown on all surfaces, creating a rich caramelized exterior.
- Remove the meat and in the same pot, sauté onions, leeks, and garlic until they become translucent and fragrant.
- Deglaze the pot with wine and stock, scraping up the flavorful browned bits from the bottom of the pan.
- Return the beef to the pot and add carrots, thyme, and bay leaves, ensuring the liquid partially covers the meat.
- Cover the pot and transfer to the preheated oven, braising for approximately 2½ hours until the meat becomes incredibly tender and nearly falls apart.
- Remove the lid and continue cooking for an additional 30-45 minutes to concentrate the sauce and enhance the flavors.
- Extract the beef from the liquid and let it rest for 15 minutes before slicing.
- Skim excess fat from the surface of the braising liquid and gently reheat before serving alongside the sliced meat.
Notes
- Choose a well-marbled cut like chuck roast or short ribs for maximum tenderness and rich flavor.
- Patting beef dry before seasoning ensures a perfect golden-brown crust when searing, sealing in delicious juices.
- Low and slow cooking breaks down tough connective tissues, transforming a potentially chewy cut into melt-in-your-mouth meat.
- For a gluten-free version, replace wheat-based stock with homemade or store-bought gluten-free alternative and double-check wine ingredients.
- Prep Time: 15 minutes
- Cook Time: 3 hours 45 minutes
- Category: Lunch, Dinner
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 365 kcal
- Sugar: 3 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 6 g
- Fiber: 1.5 g
- Protein: 38 g
- Cholesterol: 110 mg