Braised Beef Recipe

Season and flour beef

Pat the beef pieces dry with paper towels. Season all sides with the kosher salt and black pepper. Lightly toss the beef with the all-purpose flour, shaking off any excess.

Brown beef

Heat a large heavy-bottomed Dutch oven or ovenproof pot over medium-high heat. Add the neutral oil. When hot and shimmering, add half the beef pieces in a single layer (do not overcrowd). Sear without moving 3–4 minutes per side until a deep brown crust forms. Remove to a plate and repeat with remaining beef, adding the butter before the last batch and spooning the melted butter/oil over the meat. Set all browned beef aside.

Sauté vegetables

Reduce heat to medium. Add the chopped onion, carrots, and celery to the pot (add a splash of oil if the pot is dry). Cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add the smashed garlic and cook 30–60 seconds until fragrant. Stir in the tomato paste and cook 1–2 minutes, stirring constantly, to caramelize and remove raw taste.

Deglaze and build braising liquid

Pour the dry red wine into the pot to deglaze, scraping up all browned bits from the bottom with a wooden spoon. Let the wine reduce by about half, 2–4 minutes. Add the beef stock, Worcestershire sauce, bay leaves, thyme sprigs, rosemary, and optional brown sugar or honey. Stir to combine.

Return beef and braise

Nestle the browned beef and any accumulated juices back into the pot so the pieces are partially submerged in the liquid. Bring to a gentle simmer on the stove. Cover the pot with a tight-fitting lid and transfer to a preheated oven at 325°F (160°C). Braise until the beef is fork-tender, about 2 to 2½ hours depending on piece size. Alternatively, continue to simmer gently on the stovetop over low heat for the same time.

Strain and reduce sauce (optional)

When beef is tender, carefully remove the pot from the oven. Transfer the beef to a warm platter and tent with foil. Using a slotted spoon, remove and set aside the larger vegetable pieces if you want a smooth sauce. Strain the braising liquid into a saucepan, pressing on solids to extract flavor, then bring to a simmer and reduce to concentrate flavors, about 8–12 minutes.

Thicken sauce (optional)

If you prefer a thicker sauce, whisk the cornstarch with the cold water to make a slurry, then slowly whisk into the simmering reduced sauce until it reaches desired thickness (about 1 minute). Taste and adjust seasoning with salt and pepper as needed.

Finish and serve

Return the beef (and reserved vegetables, if desired) to the sauce to rewarm for a few minutes. Sprinkle with chopped fresh parsley before serving. Serve the braised beef with mashed potatoes, polenta, or buttered egg noodles and spoon the sauce over the meat.