Classic Braised Beef Tender,
melt-in-your-mouth beef slowly
simmered in a rich, savory tomato
sauce with onions and herbs.
Perfect with mashed potatoes! ❤️🛒
Ingredients* 2½–3 lb beef chuck
roast, cut into large chunks* 2 tbsp
olive oil* 1 large onion, chopped* 4
cloves garlic, minced* 2 tbsp tomato
paste* 1 cup beef broth* 1 can (14.5
oz) diced tomatoes* 1 tbsp
Worcestershire sauce* 1 tsp smoked
paprika* 1 tsp dried thyme* 1 tsp
dried rosemary* 1 bay leaf* 1 tsp salt*
½ tsp black pepper* 2 carrots,
chopped* 2 celery stalks, chopped* 1
tbsp butter* Fresh parsley, for garnish
👩🍳 Instructions
1. Season the beef: Pat the beef dry
and season generously with salt,
pepper, and smoked paprika.
2. Sear:
Heat olive oil in a large Dutch oven
over medium-high heat. Sear the beef
in batches for 2–3 minutes per side,
until deeply browned. Remove and
set aside.
3. Cook the vegetables: Add the
onion, carrots, and celery.
Cook for 5–6 minutes until softened.
Add garlic and cook for another minute.
4. Build the sauce: Stir in the tomato
paste and cook for 1–2 minutes.
Add diced tomatoes, beef broth,
Worcestershire sauce, thyme,
rosemary, and bay leaf.
5. Braise: Return the beef to the pot.
Bring to a gentle simmer, then cover
and transfer to a 325°F (165°C)
oven.
6. Slow cook: Braise for 2½–3½ hours,
or until the beef is fork-tender.
7. Finish: Remove the bay leaf. Stir in
the butter and taste for seasoning.
8. Serve: Garnish with fresh parsley
and serve over creamy mashed
potatoes, rice, or crusty bread.
🥔🥖⭐ TipFor the richest flavor,
get a deep brown sear on the beef
before braising and don’t rush the
cooking—the low, slow heat is what
makes it incredibly tender.