Braised Beef with Vegetables

This Braised Beef with Vegetables recipe has become a staple in our home, especially during the colder months. There’s something incredibly comforting about the rich, savory aroma that fills the kitchen as it simmers away. My family absolutely loves it – even my picky eaters devour the tender beef and flavorful vegetables. It’s the kind of meal that brings everyone to the table, and the leftovers are just as delicious the next day, if there are any! It’s a relatively simple dish to prepare, but the slow braising process transforms humble ingredients into a deeply satisfying and unforgettable meal. If you’re looking for a recipe that’s both impressive and easy enough for a weeknight dinner, you’ve come to the right place.

Ingredients for Braised Beef with Vegetables

• Beef Chuck Roast: (About 3-4 pounds) – The star of the dish, providing rich flavor and becoming incredibly tender when braised. Look for a roast with good marbling for the best results.
• Olive Oil: (2 tablespoons) – Used for searing the beef and sautéing the vegetables, adding flavor and preventing sticking. Extra virgin olive oil is recommended for its flavor and health benefits.
• Yellow Onion: (2 large, roughly chopped) – Forms the aromatic base of the braise, adding sweetness and depth of flavor as it cooks down.
• Carrots: (3 large, peeled and cut into 1-inch pieces) – Adds sweetness, color, and texture to the braise. Choose firm, brightly colored carrots.
• Celery: (3 stalks, cut into 1-inch pieces) – Contributes a subtle savory and earthy flavor, complementing the other vegetables and beef.
• Garlic: (4 cloves, minced) – Adds a pungent and aromatic note that enhances the overall flavor profile of the dish. Fresh garlic is best for optimal flavor.
• Beef Broth: (4 cups, low sodium) – The braising liquid, providing moisture and rich beef flavor. Low sodium allows you to control the saltiness of the dish.
• Dry Red Wine: (1 cup, such as Cabernet Sauvignon or Merlot) – Adds complexity and depth of flavor to the braising liquid. The alcohol cooks off, leaving behind a rich, fruity note. Optional, but highly recommended for a richer flavor.
• Tomato Paste: (2 tablespoons) – Adds umami and richness to the braising liquid, thickening it slightly and enhancing the beefy flavor.
• Dried Thyme: (1 teaspoon) – An earthy herb that complements beef beautifully, adding a warm and savory note.
• Dried Rosemary: (1 teaspoon) – Another classic herb pairing with beef, offering a piney and aromatic flavor.
• Bay Leaf: (1-2 leaves) – Infuses a subtle, slightly minty flavor into the braising liquid, adding complexity. Remember to remove it before serving.
• Potatoes: (1.5 pounds, such as Yukon Gold or red potatoes, quartered) – Adds heartiness and soaks up the flavorful braising liquid. Choose waxy potatoes that hold their shape during long cooking.
• Turnips: (1 pound, peeled and quartered) – Adds a slightly peppery and earthy flavor, and a different texture to the vegetable mix.
• Pearl Onions: (1 pint, peeled) – Adds a sweet and mild onion flavor, and a pleasing visual element to the dish. Frozen pearl onions are a convenient option.
• Frozen Peas: (1 cup, optional, added at the end) – Adds a pop of sweetness and freshness, and vibrant green color to the finished dish.
• Fresh Parsley: (Chopped, for garnish) – Adds a fresh, herbaceous note and visual appeal when sprinkled over the finished dish.
• Salt and Black Pepper: (To taste) – Essential seasonings to enhance all the flavors in the dish. Kosher salt and freshly ground black pepper are recommended.

Instructions for Making Braised Beef with Vegetables

1. Prepare the Beef: Pat the beef chuck roast dry with paper towels. Season generously on all sides with salt and freshly ground black pepper. This step is crucial for achieving a good sear and flavor.
2. Sear the Beef: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil is shimmering, carefully place the beef roast in the hot pot and sear on all sides until deeply browned, about 3-4 minutes per side. Searing creates a flavorful crust and adds depth to the braise. Remove the beef from the pot and set aside.
3. Sauté Aromatics: Reduce the heat to medium. Add the chopped onions, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables begin to soften and become fragrant, about 5-7 minutes. Scrape up any browned bits from the bottom of the pot – these are called fond and are packed with flavor.
4. Add Garlic and Tomato Paste: Add the minced garlic and tomato paste to the pot and cook for another 1-2 minutes, stirring constantly, until fragrant and the tomato paste darkens slightly. This step intensifies the flavor of the tomato paste.
5. Deglaze the Pot: Pour in the dry red wine (if using) and bring to a simmer, scraping up any remaining browned bits from the bottom of the pot. Deglazing with wine adds another layer of flavor and helps to loosen all the flavorful fond. Let the wine reduce slightly for a minute or two.
6. Add Braising Liquid and Seasonings: Pour in the beef broth, add the dried thyme, dried rosemary, and bay leaf. Stir to combine all the ingredients.
7. Return Beef to Pot: Return the seared beef roast to the Dutch oven, nestled amongst the vegetables. The liquid should come about halfway up the sides of the roast; add more broth if needed. Bring the liquid to a simmer, then reduce the heat to low, cover the pot tightly, and maintain a gentle simmer.
8. Braise the Beef: Braise the beef for 3-4 hours, or until the beef is fork-tender and easily shreds. The braising time may vary depending on the size and cut of your roast. Check for tenderness after 3 hours.
9. Add Root Vegetables: After the beef has braised for 2 hours, add the potatoes and turnips to the pot. These denser vegetables need a bit longer to cook through. If adding pearl onions, add them now as well. Stir gently to combine and ensure the vegetables are partially submerged in the braising liquid. Continue to braise, covered, for another 1-2 hours, or until the potatoes and turnips are tender.
10. Add Peas (Optional): If using frozen peas, stir them into the braise during the last 10-15 minutes of cooking, or after removing from heat, allowing them to thaw and heat through. Adding peas at the end preserves their bright green color and fresh flavor.
11. Shred the Beef: Once the beef is fully tender, remove it from the pot and place it on a cutting board. Using two forks, shred the beef into bite-sized pieces.
12. Skim Fat (Optional): If desired, skim off any excess fat from the surface of the braising liquid using a spoon or ladle. This step is optional but can lighten the dish.
13. Return Beef to Pot: Return the shredded beef to the Dutch oven with the vegetables and braising liquid. Stir gently to combine.
14. Season to Taste: Taste the braise and adjust seasonings as needed. Add more salt, pepper, or herbs to your liking.
15. Serve: Ladle the Braised Beef with Vegetables into bowls, garnish with fresh chopped parsley, and serve hot.

Nutrition Facts for Braised Beef with Vegetables

(Approximate, per serving, based on 6 servings. Nutritional values can vary based on specific ingredients and portion sizes.)

• Servings: 6
• Calories per Serving: Approximately 550-650 kcal
• Protein: 45-55g

(Note: These values are estimates. For precise nutritional information, use a nutrition calculator with the specific brands and quantities of ingredients used.)

Preparation Time for Braised Beef with Vegetables

• Prep Time: 30-40 minutes (chopping vegetables, searing beef)
• Cook Time: 4-5 hours (braising time)
• Total Time: Approximately 4.5-5.5 hours

This Braised Beef with Vegetables recipe requires a bit of time primarily for the slow braising process, which is crucial for developing deep flavors and tenderizing the beef. Active preparation time is relatively short, making it a great weekend meal or a dish to start in the morning for a comforting dinner.

How to Serve Braised Beef with Vegetables

This versatile dish can be served in a variety of ways:

• Classic Bowl: Ladle generous portions of the braised beef and vegetables into bowls. This is the most traditional and comforting way to enjoy it.
• Over Mashed Potatoes: Serve over a bed of creamy mashed potatoes for an extra layer of comfort and richness. The braising liquid acts as a delicious gravy.
• With Crusty Bread: Accompany with crusty bread for soaking up the flavorful braising liquid. Sourdough, baguette, or ciabatta are all excellent choices.
• Over Polenta or Grits: For a different texture, serve over creamy polenta or cheesy grits. This creates a hearty and satisfying meal.
• As a Shepherd’s Pie Topping: Use the braised beef and vegetables as a flavorful and upgraded topping for shepherd’s pie, replacing or mixing with ground meat.
• With Rice or Quinoa: Serve over cooked rice or quinoa for a lighter option. These grains absorb the flavorful sauce beautifully.
• As Tacos or Burritos: Shred the beef finely and use it as a filling for tacos or burritos, adding a unique braised beef twist to these dishes.
• Next Day Leftovers (Reheated): Braised dishes are often even better the next day as the flavors meld and deepen overnight. Reheat gently and enjoy!

Additional Tips for Perfect Braised Beef with Vegetables

1. Choose the Right Cut of Beef: Beef chuck roast is the best choice for braising due to its marbling and connective tissue, which breaks down during slow cooking, resulting in incredibly tender and flavorful beef. Avoid leaner cuts, as they can become dry during braising.
2. Don’t Skip the Searing: Searing the beef is a critical step for developing deep, rich flavor. It creates a Maillard reaction, which adds complexity and color to the dish. Make sure the pot is hot and the beef is dry for optimal searing.
3. Deglaze Thoroughly: Deglazing the pot with red wine (or broth if omitting wine) after searing and sautéing vegetables is essential to capture all the flavorful browned bits (fond) stuck to the bottom of the pot. This adds a significant depth of flavor to the braising liquid.
4. Braise Low and Slow: Braising is a slow cooking method. Maintain a gentle simmer throughout the cooking process. Avoid boiling, as this can toughen the beef. Low and slow cooking ensures the beef becomes incredibly tender and the flavors meld beautifully.
5. Don’t Overcrowd the Pot: If you are doubling the recipe or using a very large roast, ensure there is enough space in the pot for the beef and vegetables to braise evenly. Overcrowding can lead to steaming instead of braising. Use a larger Dutch oven if needed.
6. Adjust Vegetables to Your Preference: Feel free to customize the vegetables based on your preferences and what’s in season. Other great additions include parsnips, sweet potatoes, mushrooms, or butternut squash. Adjust cooking times accordingly for different vegetables.
7. Season Generously: Braising is a long cooking process, and flavors can mellow over time. Season the beef and vegetables generously with salt and pepper at each stage of cooking. Taste and adjust seasonings at the end to ensure the dish is well-balanced and flavorful.
8. Rest the Beef (Optional but Recommended): After braising, you can let the beef rest for about 10-15 minutes before shredding. This allows the juices to redistribute, resulting in even more tender and flavorful beef. Cover loosely with foil to keep it warm.

FAQ About Braised Beef with Vegetables

Q1: Can I make this recipe in a slow cooker?

A: Yes, you can adapt this recipe for a slow cooker. Sear the beef and sauté the vegetables as instructed in steps 1-4. Then, transfer everything to your slow cooker, add the remaining ingredients, and cook on low for 6-8 hours or on high for 3-4 hours, or until the beef is fork-tender. Add potatoes and turnips in the last 2-3 hours of slow cooking.

Q2: Can I use a different cut of beef?

A: While beef chuck roast is highly recommended for braising, you can also use beef brisket or short ribs. These cuts are also well-marbled and become incredibly tender when braised. Adjust braising times as needed depending on the cut.

Q3: Can I make this recipe without red wine?

A: Yes, you can omit the red wine. Simply replace it with an equal amount of beef broth. While red wine adds depth and complexity, the braise will still be delicious without it. You can also add a splash of balsamic vinegar or Worcestershire sauce for a touch of extra flavor if omitting the wine.

Q4: Can I freeze Braised Beef with Vegetables?

A: Yes, Braised Beef with Vegetables freezes very well. Allow the dish to cool completely, then transfer it to airtight containers or freezer bags. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop or in the oven.

Q5: What if my braising liquid is too thin?

A: If your braising liquid is too thin at the end of cooking, you can thicken it. Remove the beef and vegetables from the pot. Bring the braising liquid to a simmer over medium-high heat and let it reduce until it reaches your desired consistency. Alternatively, you can make a slurry of 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water and whisk it into the simmering liquid. Cook for a few minutes until thickened.

Q6: Can I add other vegetables?

A: Absolutely! Feel free to add other root vegetables like parsnips, sweet potatoes, or rutabaga. Mushrooms, butternut squash, or even bell peppers can also be added. Consider the cooking times of different vegetables and add them at appropriate stages to ensure they are cooked through but not mushy.

Q7: How do I know when the beef is done braising?

A: The beef is done braising when it is fork-tender and easily shreds. You should be able to pierce it easily with a fork and pull it apart with minimal resistance. If it’s still tough, it needs to braise longer.

Q8: What can I do with leftover braising liquid?

A: Don’t discard the flavorful braising liquid! It’s packed with flavor and can be used in several ways. You can use it as a base for soups or stews, reduce it further to make a richer gravy for other dishes, or even freeze it in ice cube trays and use it to add flavor to future sauces or braises.

Enjoy making this comforting and delicious Braised Beef with Vegetables recipe! It’s a dish that’s sure to impress and become a family favorite.

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