Classic Braised Beef Recipe

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Cook Time: 145 minutes

If you're looking for the perfect comfort food that's also worthy of company, give this braised beef recipe a try. Braising is a cooking method that involves slowly cooking meat in a covered pot with some sort of liquid. In this recipe, chuck roast is braised in a mixture of beef broth and red wine. Braising is similar to stewing, but it requires less liquid. Here's how you can make it at home:

Step 1: Season the beef pieces evenly on all sides with 3 1/2 teaspoons of kosher salt, 2 teaspoons of freshly ground black pepper, and garlic powder. Heat 4 teaspoons of olive oil in a large skillet over high heat. Add the beef, reduce the heat to medium-high, and cook undisturbed until it releases easily from the skillet and forms a golden brown crust, about 4 minutes. Flip the beef and continue cooking until all sides are browned. Remove the beef from the pan and set it aside.

Step 2: Return the skillet to medium-high heat and add 2 tablespoons of butter to the drippings in the pan. Once the butter has melted, add 1 chopped medium onion, 1 pound of halved cremini mushrooms, and 3 cut-up medium carrots. Cook for about 5 minutes, stirring often, and scrape up any browned bits from the bottom of the skillet. Add 1 head of garlic, cut in half lengthwise, and cook for 1 more minute.

Step 3: Stir in 1 cup of red wine and scrape the skillet again to release any remaining bits. Return the beef to the pan, along with any accumulated juices. Add 3 sprigs of thyme, 2 bay leaves, and 2 teaspoons of Worcestershire sauce. Pour in enough beef broth to come up 2/3 of the way up the beef, making sure the meat is not fully submerged. Bring the mixture to a simmer.

Step 4: Cover the skillet and place it in the preheated oven (350F or 175C). Let it cook for 2 to 2 1/2 hours, or until the meat is very tender. Once done, remove from the oven.

Step 5: Serve the braised beef with the cooked vegetables. You can garnish with 2 tablespoons of chopped fresh parsley for a burst of color and flavor. This dish pairs perfectly with mashed potatoes or egg noodles, but it's also hearty enough on its own.

Nicole's Tips: When preparing this dish, remember that smaller cuts of beef are easier to sear evenly. Using chuck roast is ideal because it stays moist and tender during the long cooking time. Be sure not to add too much liquid; the beef should still peek out over the top of the liquid to ensure a proper braise.

Nutrition Facts (per serving):

• Calories: 640
• Total Fat: 46g (58% Daily Value)
• Saturated Fat: 18g (92% Daily Value)
• Cholesterol: 151mg (50% Daily Value)
• Sodium: 1607mg (70% Daily Value)
• Total Carbohydrate: 12g (4% Daily Value)
• Dietary Fiber: 4g (14% Daily Value)
• Protein: 39g (77% Daily Value)
• Potassium: 821mg (17% Daily Value)

Author: Nicole McLaughlin

History of Braised Beef

Braising is one of the oldest methods of cooking meat, dating back to ancient times. The technique of slow-cooking meat in a bit of liquid is believed to have originated in Europe. This cooking method was perfect for tougher cuts of meat, like the beef chuck used in this recipe, which benefit from the long, slow cooking process. The dish itself has evolved over the centuries and adapted to different regional flavors, but its comforting, hearty nature has remained a staple in kitchens around the world.

Regional Variations of Braised Beef

Braised beef is a beloved dish in many countries, though each region adds its own unique twist. In France, it is common to braise beef with red wine and herbs, resulting in a dish known as "Boeuf Bourguignon." In Italy, braised beef is often served with a tomato-based sauce, while in the UK, a similar preparation might involve ale and root vegetables. This recipe, rooted in American tradition, combines beef, red wine, and aromatics like garlic and thyme to create a rich, savory meal.

How It Differs from Similar Dishes

At first glance, braised beef might seem similar to other slow-cooked beef dishes, such as pot roast or stews. However, braising differs in that it uses less liquid and focuses on cooking the meat in a small amount of broth or wine, allowing it to develop a deep, concentrated flavor. Unlike stews where meat is often submerged in liquid, braised beef has its top peeking out, absorbing just enough liquid to cook while still developing a caramelized crust. This gives it a distinct texture and flavor profile compared to other braised or stewed beef dishes.

Where It Is Typically Served

Braised beef is often served as a hearty main dish in both casual and special occasions. In many households, it's a go-to comfort food, perfect for family dinners or Sunday roasts. The dish is versatile in its pairing options and is commonly served with mashed potatoes, buttered noodles, or crusty bread to soak up the rich juices. Its also common in restaurants that specialize in comfort food or traditional American fare.

Interesting Facts About Braised Beef

• Braising is a technique that can be traced back to the Middle Ages, where it was used to tenderize tough cuts of meat.
• The name "braise" comes from the French word "braiser," meaning to cook in a covered pot over low heat.
• Chuck roast, the cut of beef used in this recipe, is especially suited for braising because of its marbled fat content, which breaks down over time, making the meat exceptionally tender.
• While braised beef is traditionally cooked with beef broth, many recipes, including this one, use red wine to add complexity and depth to the dish.
• Braising not only tenderizes tough cuts of meat but also allows the flavors to meld together, creating a deliciously rich sauce that complements the beef.

Conclusion

Classic braised beef is more than just a mealit's a journey into the heart of home-cooked comfort. With its origins steeped in European culinary tradition, regional adaptations, and rich flavor, this dish offers a satisfying experience whether you're serving it for a casual family dinner or a special occasion. Its a dish that never goes out of style, bringing together tender beef, savory vegetables, and a full-bodied sauce that complements every bite.

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