Description
This braised beef chuck roast is slow-cooked to achieve tender, flavorful meat in a rich sauce, making it an ideal dish for a cozy dinner. Serve it alongside mashed potatoes or crusty bread for a comforting meal.
Ingredients
Scale
- 2 pounds of beef chuck roast, cut into 2-inch cubes
- 2 tablespoons olive oil
- 2 large onions, sliced
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine (optional, but recommended)
- 2 tablespoons Worcestershire sauce
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 bay leaves
- 1 tablespoon cornstarch (optional, for thickening)
- Fresh parsley, chopped (for garnish)
Instructions
- Pat the beef cubes dry with paper towels to achieve a nice sear.
- Season the beef generously with salt and pepper and let it sit for 15-20 minutes.
- In a large Dutch oven or heavy pot, heat olive oil over medium-high heat.
- Sear the beef cubes in batches for 3-4 minutes on each side until browned. Remove and set aside.
- In the same pot, add sliced onions (add more oil if needed) and cook over medium heat until soft and caramelized, about 10-15 minutes.
- Add minced garlic and cook for an additional 1-2 minutes until fragrant.
- Deglaze the pot with red wine (if using), scraping up browned bits. Let simmer for 2-3 minutes.
- Add beef broth, Worcestershire sauce, tomato paste, thyme, rosemary, and bay leaves. Stir to combine.
- Return seared beef to the pot, ensuring its submerged in the liquid. Add more broth if necessary.
- Bring to a gentle boil, then reduce heat to low. Cover and simmer for 2 to 2.5 hours, stirring occasionally.
- Check for tenderness after 2 hours; it should be fork-tender. If not, braise for another 30 minutes.
- If desired, mix cornstarch with cold water to create a slurry.
- Stir the slurry into the pot and simmer for an additional 5-10 minutes until thickened.
- Remove bay leaves from the pot. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.
Notes
- For a deeper flavor, consider marinating the beef overnight with the seasonings.
- This dish can be made a day in advance; the flavors will deepen as it sits.
- Prep Time: 30 minutes
- Cook Time: 150 minutes