Braised Beef Recipe
Make Braised Beef Recipe in just 2h 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef & Seasoning
Aromatics & Vegetables
Liquids & Herbs
Finishing & Optional
Method
Beef & Seasoning
- 1
Season and flour
Pat the beef pieces dry with paper towels. Sprinkle evenly with the kosher salt and black pepper. Lightly dust the pieces with the all-purpose flour, shaking off excess. This helps with browning and will slightly thicken the braising liquid.
Aromatics & Vegetables
- 2
Brown the beef
Heat a large Dutch oven or heavy-bottomed ovenproof pot over medium-high heat. Add the olive oil and butter. When shimmering and the butter has melted, add the beef pieces in a single layer (work in batches to avoid crowding). Sear 3–4 minutes per side until a deep brown crust forms. Transfer browned beef to a plate and set aside.
- 3
Cook the vegetables
Reduce heat to medium. Add the diced onion, carrots, and celery to the same pot. If needed, add a touch more oil. Cook, stirring occasionally, until the onion is softened and edges are golden, about 6–8 minutes. Add the minced garlic and tomato paste; cook 1–2 minutes, stirring, until fragrant and the tomato paste darkens slightly.
Liquids & Herbs
- 4
Deglaze and assemble
Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon. Allow the wine to reduce by about half, 3–5 minutes. Stir in the beef stock and Worcestershire sauce. Return the browned beef and any accumulated juices to the pot so the meat is partially submerged. Add the thyme sprigs and bay leaf.
- 5
Braise
Bring the liquid to a gentle simmer on the stovetop. Cover the pot with a tight-fitting lid and transfer to a preheated oven at 325°F (160°C). Braise until the beef is very tender and can be shredded with a fork, about 2 to 2.5 hours depending on thickness. Check once halfway through and rotate the pot if needed.
Finishing & Optional
- 6
Finish the sauce
Remove the pot from the oven. Transfer the beef to a cutting board or bowl and tent with foil to keep warm. Skim any excess fat from the surface of the braising liquid. Discard the thyme stems and bay leaf. If you prefer a thicker sauce, make a slurry by whisking the cornstarch into the cold water until smooth, then stir it into the simmering liquid on the stovetop and cook for 1–2 minutes until thickened. Taste and adjust seasoning with salt and pepper as needed.
- 7
Serve
Return the beef to the pot to coat with the sauce or slice/shred the beef and spoon sauce and vegetables over it. Sprinkle with chopped fresh parsley before serving. Serve hot with mashed potatoes, polenta, egg noodles, or crusty bread to soak up the sauce.