Braised Beef Recipe

Season and Sear

Pat the beef pieces dry with paper towels. Season all sides with 2 tsp kosher salt and 1 tsp black pepper, then lightly dust with 1 tbsp flour. Heat a large heavy-bottomed Dutch oven over medium-high heat and add 2 tbsp olive oil and 1 tbsp of the butter. When hot and shimmering, sear beef in batches (do not crowd) until deeply browned on all sides, about 3–4 minutes per side. Transfer seared beef to a plate and set aside.

Sauté Aromatics

Reduce heat to medium and add the remaining 1 tbsp butter to the pot. Add diced onion, carrot, and celery. Sauté until softened and starting to brown, about 6–8 minutes. Add smashed garlic and 1 tbsp tomato paste; cook 1–2 minutes, stirring, until tomato paste darkens slightly.

Deglaze and Braise

Pour in 1 cup red wine to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon. Bring to a simmer and reduce by about half, approximately 4–6 minutes. Return the seared beef and any accumulated juices to the pot. Add 2 cups beef stock, 2 bay leaves, 3 thyme sprigs, 1 rosemary sprig and 1 tsp Worcestershire sauce. Bring to a gentle simmer, then cover and transfer to a preheated oven at 300°F (150°C). Braise until the meat is fork-tender, about 2.5–3 hours. Alternatively, reduce to very low heat on the stovetop and simmer gently for the same time.

Rest and Shred

When tender, remove the pot from the oven. Transfer beef to a cutting board and let rest 10 minutes. Reserve the braising liquid by straining into a heatproof bowl and set aside (you will use about 2 cups for the jus). Remove and discard bay leaves, thyme stems and rosemary. Shred or slice the beef into large pieces to serve.

Skim excess fat from the reserved braising liquid. Pour the reserved ~2 cups liquid into a medium saucepan and bring to a simmer over medium heat. Reduce by about one-third to concentrate flavor, 6–10 minutes. If you prefer a thicker jus, mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry and whisk into the simmering liquid; cook 1–2 minutes until slightly thickened. Turn off heat and whisk in 2 tbsp cold butter, one piece at a time, to finish and give the jus a glossy sheen. Taste and adjust seasoning with salt and pepper if needed.

Place the cubed potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender, 15–18 minutes. Drain well and return to the hot pot to dry for 1 minute on low heat.

Warm 1 cup whole milk and 3 tbsp butter together until butter melts (do not boil). Mash potatoes using a potato ricer or masher until smooth. Gradually mix in warm milk and butter until creamy and desired consistency is reached. Stir in 1 tbsp finely grated Parmigiano Reggiano, and season with 1 tsp salt and 1 tsp black pepper. Keep warm until plating.

Preheat oven to 425°F (220°C). Toss 1 lb seasonal vegetables with 2 tbsp olive oil, 1 tsp chopped thyme leaves, 1 tsp kosher salt and 1/2 tsp black pepper on a rimmed baking sheet in a single layer. Roast for 18–25 minutes, depending on vegetable and size, turning once halfway, until tender and caramelized at the edges.

To serve, spoon a portion of mashed potatoes onto each plate. Arrange braised beef pieces beside or atop the potatoes. Drizzle 2–3 tbsp red wine jus over the beef and potatoes. Add a portion of roasted seasonal vegetables. Sprinkle with chopped parsley and finish with 2 tbsp grated Parmigiano Reggiano over the potatoes and a light dusting over the beef if desired. Serve immediately.