Slow braise recipe
Transform affordable cuts into fork-tender perfection with this foolproof slow braising technique. Rich, warming comfort food that's perfect for cold weather and feeds the whole family with minimal active cooking time.
Equipment
- 1 Dutch Oven 5-6 Quart Heavy-bottomed enameled cast iron preferred (Le Creuset, Lodge). Essential for even heat distribution and oven-to-stovetop versatility.
- 1 Chef's Knife 8-inch Sharp, high-quality knife for efficient vegetable prep and meat trimming.
- 1 Large Cutting Board Wood or plastic, at least 12x18 inches for ample prep space.
- 1 Measuring Cup Set Both dry and liquid measuring cups. Glass measuring cups ideal for liquids.
- 1 Wooden spoon Long-handled for stirring and deglazing without scratching cookware.
- 1 Meat Tongs Heavy-duty tongs for safely handling and turning large cuts of meat.
- 1 Fine Mesh Strainer Optional - for straining braising liquid if desired for smoother sauce.
- 1 Kitchen Timer Digital timer to track cooking stages accurately.
- 1 Instant-Read Thermometer Optional - to ensure oven temperature accuracy for consistent results.
Ingredients
- 3-4 lbs beef chuck roast or short ribs
- 2 large yellow onions sliced thick
- 4 medium carrots cut into 2-inch pieces
- 3 celery stalks chopped
- 1 lb baby potatoes halved
- 6 cloves garlic smashed
- 2 cups red wine
- 2 cups beef stock
- 3 tablespoons tomato paste
- 2 bay leaves
- 3 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 2 tablespoons olive oil
- 2 tablespoons flour
- Salt and black pepper to taste
- 1 tablespoon Worcestershire sauce
Instructions
- Pat meat dry and season with salt and pepper. Rest 30 minutes.
- Heat oil in Dutch oven, sear meat until browned on all sides, 4-5 minutes per side. Remove.
- Sauté onions until translucent, 6-8 minutes. Add garlic, cook 1 minute. Add tomato paste, cook 2 minutes.
- Deglaze with wine, scraping up browned bits. Simmer 3-4 minutes.
- Add stock, Worcestershire, herbs. Return meat to pot.
- Cover, braise in 325°F oven for 2 hours.
- Add vegetables, continue cooking 45-60 minutes until tender.
- Remove herbs before serving.
Notes
- Meat should be 2/3 submerged in braising liquid
- Can be made 2 days ahead - flavors improve with time
- Substitute wine with additional beef stock plus 2 tbsp balsamic vinegar
- For thicker sauce, simmer braising liquid on stovetop until reduced
- Leftovers keep 4 days refrigerated, 3 months frozen
- Best served over mashed potatoes, egg noodles, or crusty bread