Braised Beef Recipe

There’s something magical about a slowly braised beef dish that fills your kitchen with a rich, savory aroma. Whether it’s a cozy family dinner or a meal for special occasions, braised beef is a dish that combines heartiness with gourmet flavors. The beauty of this recipe is that it uses no alcohol, relying instead on robust beef broth and simple seasonings to create depth of flavor. Don’t be fooled by its impressive results — it’s easy enough to make even on a casual night in. Let’s dive into this classic braised beef recipe that everyone can enjoy, with no alcohol needed.

Recipe Card

Recipe Name: Braised Beef Recipe

Description: A hearty and flavorful braised beef recipe made without alcohol, resulting in tender beef and a rich, savory sauce perfect for family dinners.

Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
Servings: 6
Calories: 390 per serving

Ingredients:

3 pounds of beef chuck roast (or brisket), cut into large chunks
1 tablespoon olive oil
1 large onion, diced
3 garlic cloves, minced
2 carrots, sliced
2 celery stalks, sliced
1 tablespoon tomato paste
3 cups beef broth (low sodium)
2 tablespoons balsamic vinegar (for added depth)
1 bay leaf
sprigs of fresh thyme or 1 teaspoon of dried thyme.
Salt and black pepper to taste
Fresh parsley for garnish

Instructions:

Prepare the Beef: Sprinkle salt and pepper over the beef pieces. In a sturdy Dutch oven or thick-bottomed pot, warm olive oil on medium-high heat. Brown the beef in batches, making sure to sear each piece on all sides. Once browned, set the beef aside.
Sauté Vegetables: In the same pot, add the onions, carrots, and celery. Sauté until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
Add Tomato Paste and Deglaze: Stir in the tomato paste and cook for 1-2 minutes to enhance its flavor. Add the balsamic vinegar and scrape up any browned bits from the bottom of the pot, infusing the sauce with rich flavor.
Simmer the Beef: Place the seared beef back into the pot. Add the beef broth, bay leaf, and thyme. Bring the mixture to a simmer, then cover the pot and transfer it to a preheated oven at 325°F (160°C). Braise for 2.5 to 3 hours, or until the beef is fork-tender.
Finish and Serve: Remove the bay leaf and thyme sprigs. If the sauce is too thin, you can reduce it on the stovetop until it reaches your desired consistency. Garnish with fresh parsley and serve hot.

Notes:

Balsamic vinegar replaces red wine to add a subtle tangy sweetness, balancing the rich broth.
You can add more vegetables like potatoes or mushrooms for a heartier dish.

Nutrition Information (Per Serving):

Serving Size: 1 portion
Calories: 390
Sugar: 3g
Sodium: 850mg
Fat: 24g
Saturated Fat: 9g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 2g
Protein: 35g
Cholesterol: 100mg

Why You’ll Love This Recipe

Tender and flavorful: Slow braising transforms tough cuts of beef into melt-in-your-mouth goodness.
No alcohol required: This recipe skips the wine but keeps all the depth of flavor with balsamic vinegar and beef broth.
Great for meal prep: Braised beef tastes even better the next day, making it perfect for leftovers or meal prepping.
Easy to make: With only 15 minutes of active prep time, the oven takes care of the rest.
Versatile and customizable: You can easily adapt this recipe with different vegetables or herbs.

Key Ingredients and Substitutions

Beef Chuck Roast: This cut is ideal for braising because its marbling breaks down during slow cooking, resulting in tender beef. You can substitute chuck with brisket or short ribs for similar results.
Balsamic Vinegar: Adds a tangy sweetness If you don’t have balsamic vinegar, apple cider vinegar or a squeeze of lemon juice can work in its place.
Beef Broth: Provides a rich base for the sauce. Opt for low-sodium broth if you’re mindful of your salt consumption.

How to Make Braised Beef (Step-by-Step)

Prep and Sear the Beef: Browning the beef before braising is crucial to develop rich, caramelized flavors. Sear the beef in batches to get a good crust on all sides.
Sauté the Vegetables: After removing the beef, sauté the vegetables in the same pot to soak up all the delicious browned bits left behind.
Deglaze with Balsamic Vinegar: Balsamic vinegar adds a layer of complexity, helping to bring out the savory elements of the broth.
Slow Braise in the Oven: Once the beef is seared and the broth added, the dish cooks low and slow in the oven for a few hours. This tenderizes the meat and infuses it with flavor.
Finish and Serve: When done, the beef should be fork-tender, and the sauce should be rich and thick. Garnish with parsley for a fresh touch.

Expert Tips for Success

Don’t Rush the Searing: Browning the meat well is key to developing a deep flavor.
Low and Slow is Best: Braising the beef for a few hours at a low temperature ensures the meat becomes tender and flavorful.
Adjust the Sauce: If the sauce is too thin after braising, simmer it on the stovetop to reduce and concentrate the flavors.

Variations and Customizations

Add Root Vegetables: Potatoes, parsnips, or mushrooms can be added to the braising liquid for extra heartiness.
Create a Low-Carb Option: For a reduced-carb version, leave out the carrots or swap them with zucchini or cauliflower.
Dietary Adjustments: You can easily make this dish gluten-free by using gluten-free broth and ensuring your balsamic vinegar doesn’t contain any gluten additives.

Storage and Reheating Instructions

Storage: Let the braised beef cool completely before transferring it to an airtight container. It can be kept in the refrigerator for as long as 4 days.
Warming Up: Gently reheat the beef on the stovetop over low heat, adding a bit of broth if necessary to thin the sauce.
Freezing: Braised beef freezes well. Store it in a freezer-safe for up to 3 months.
Thaw overnight in the refrigerator before reheating.

Serving Suggestions

Braised beef pairs beautifully with:

Creamy Mashed Potatoes: The rich sauce is perfect for spooning over mashed potatoes.
Buttery Egg Noodles: A classic option to soak up the sauce.
Roasted Vegetables: Serve alongside roasted root vegetables like parsnips, carrots, or Brussels sprouts for a balanced meal.

Frequently Asked Questions (FAQs)

Can I use a different cut of beef?

Yes! Beef brisket or short ribs work well as substitutes. Just adjust the cooking time slightly if needed.

Is it possible to prepare this recipe in a slow cooker?

Absolutely. Follow the same steps for browning and sautéing, then transfer everything to a slow cooker. Cook on low for 6-8 hours.

Do I need to use balsamic vinegar?

No, but it adds a great depth of flavor. If you don’t have balsamic, you can use apple cider vinegar or lemon juice for a bit of acidity.

Related Recipes

If you loved this braised beef recipe, here are some other recipes you might enjoy:

Slow Cooker Beef Stew: Another hearty, slow-cooked beef dish perfect for cold nights.
Pot Roast with Vegetables: A simple yet flavorful roast with tender vegetables.
Beef Bourguignon: A French-inspired stew made with rich broth and tender beef.

There you have it!

This braised beef recipe offers the perfect balance of rich flavor and tender beef without the need for alcohol. With minimal effort, you can create a hearty, satisfying meal that’s sure to become a family favorite. Whether you’re serving it for a special occasion or a simple weeknight dinner, you’ll love how easy it is to make and how delicious the results are. Try it today and see how this braised beef dish transforms into a comfort food classic!