The BEST Braised Beef Recipe
This cozy braised beef recipe features chuck roast, cubed and braised in a rich and savory red wine gravy, infused with fresh herbs & garlic.
Servings: 8
Calories: 517
Equipment
Ingredients
- 5 pounds chuck roast cut into 2" cubes
- kosher salt + black pepper
- 2 tablespoons ghee
- 1 yellow onion chopped
- 2 carrots chopped
- 4 ribs of celery chopped
- 4 cloves garlic chopped
- 2 tablespoons tomato paste
- 3 tablespoons tapioca flour
- 16 ounces mushrooms sliced in half
- 3 cups red wine see Notes
- 3 sprigs rosemary
- 3 sprigs thyme
Instructions
- Preheat your oven to 325ºF
- Heat your dutch oven on the stove top over medium heat for 5 minutes. Pat the chuck roast dry with a paper towel and season all sides generously with kosher salt and pepper.
- Add the ghee to the dutch oven. Working in batches so you don't overcrowd the meat, sear the beef for 3-5 minutes per side. Transfer the seared meat to a plate and continue searing all the beef.2 tablespoons ghee, 5 pounds chuck roast
- Remove all but 2 tablespoons of the rendered cooking fat. In the same dutch oven in the remaining 2 tablespoons of cooking fat, add the carrots, celery and onion and about 2 teaspoons kosher salt and black pepper. Cooking for 5-7 minutes, stirring occasionally, making sure to scrape up all the brown bits from the bottom of the dutch oven.1 yellow onion, 2 carrots, 4 ribs of celery
- Add in the garlic and tomato paste, cooking for just 30 seconds.4 cloves garlic, 2 tablespoons tomato paste
- Sprinkle on the tapioca starch, and cook for 1 minute.3 tablespoons tapioca flour
- Return the seared beef to the dutch oven, and add in the red wine, mushrooms, rosemary and thyme. Stir to combine.16 ounces mushrooms, 3 cups red wine, 3 sprigs rosemary, 3 sprigs thyme
- Cover your dutch oven with its lid, and cook covered in the oven at 325ºF for 3 hours.
- Remove from the oven, and serve the beef over my keto mashed cauliflower and a generous ladleful of the braising liquid.
- Leftovers will keep in an airtight container for 1 week in the refrigerator, or 1 month in the freezer.
Video
Notes
Expert Tips
- Herbs: I prefer fresh herbs if you have them. You can use dried herbs, but use just 2 teaspoons each of rosemary and thyme.
- Tapioca Flour: This is my favorite choice for the thickener to keep it Keto friendly, gluten free, and Whole30. You could also use arrowroot flour. If you don't need this to be keto/GF/Whole30 you could use all-purpose flour or cornstarch. Same quantity for all substitutions.
- Dutch Oven: I love my dutch oven. It's such a lovely way to cook during these cozy fall days. The aromas from the braised beef fill my kitchen and everyone who comes through my door gets a whiff of this mouth-watering dish!
- Red Wine: Choose a red wine with a flavor you enjoy drinking. I've made this with a cabernet sauvignon, merlot, zinfandel and cotes du rhone. Any would be a great choice! The bolder the wine, the bolder the sauce will be.
- Tapioca Flour: This is my favorite choice for the thickener to keep it keto friendly, gluten free and whole30. You could also use arrowroot flour. If you don't need this to be keto/GF/Whole30 you could use all purpose flour or cornstarch. Same quantity for all substitutions.
- Instant Pot: To make this in your instant pot, use the SAUTE function for steps 2-7. For step 8, pressure cook on HIGH for 60 minutes, followed by a quick release.
- Slow Cooker: To make this in your slow cooker, do steps 2-6 in your skillet. Then transfer everything to your slow cooker. Cook on HIGH for 4 hours, or LOW for 8 hours.
Serving Tips
- Serve this braised beef recipe with creamy mashed potatoes, cauliflower mash, or your favorite side.
- If you're not keto, you can serve it over pasta, polenta, or rice.
Storage Tips
- Leftovers will keep in an airtight container for 1 week in the refrigerator.
- To freeze, store in a freezer-safe container for up to 1 month. Defrost overnight in the fridge and reheat in the microwave or stovetop.
Nutrition
Calories: 517 | Total Carbs: 11.2g | Protein: 57.8g | Fat: 18.7g | Fiber: 1.8g | Net Carbs: 9g