Indulge in the rich flavor of Garlic Herb Braised Beef Pot, a comforting dish perfect for family gatherings.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:3 hours
Total Time:3 hours 20 minutes
Yield:6 servings 1x
Category:Main Course
Method:Braising
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
3 lb beef chuck roast, cut into large chunks
2 tbsp olive oil
1 large yellow onion, chopped
8 cloves garlic, minced
2 tbsp tomato paste
2 tbsp all-purpose flour
1 cup dry red wine (or additional beef broth)
3 cups beef broth
1 lb baby potatoes, halved
3 large carrots, cut into chunks
2 celery stalks, chopped
2 sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves
1 tsp dried oregano
1 tsp salt, or to taste
½ tsp ground black pepper
1 tbsp Worcestershire sauce
1 tbsp unsalted butter
2 tbsp chopped fresh parsley
Instructions
Season the beef. Pat the beef chunks dry with paper towels. Season generously with salt and black pepper.
Sear the beef. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef in batches for 3–4 minutes per side until deeply browned. Transfer to a plate.
Cook the aromatics. In the same pot, add the chopped onion and celery. Cook for 4–5 minutes until softened. Add the minced garlic and cook for another 30 seconds.
Build the sauce. Stir in the tomato paste and cook for 1 minute. Sprinkle in the flour and stir until the vegetables are coated. Slowly pour in the red wine, scraping up the browned bits from the bottom of the pot.
Add the broth and herbs. Pour in the beef broth and Worcestershire sauce. Add the rosemary, thyme, bay leaves, and dried oregano. Stir well.
Braise the beef. Return the browned beef and its juices to the pot. Bring the liquid to a gentle simmer, then cover with a lid and transfer to a preheated oven at 325°F. Cook for 2 hours.
Add the vegetables. Carefully stir in the potatoes and carrots. Cover and continue cooking for another 45–60 minutes, or until the beef is fork-tender and the vegetables are soft.
Finish the sauce. Remove the rosemary stems, thyme stems, and bay leaves. Stir in the butter until melted. Taste and adjust the salt and pepper as needed.
Garnish and serve. Sprinkle with fresh parsley and serve hot with crusty bread, rice, or mashed potatoes.
Notes
Choose the right cut: Beef chuck roast is ideal because it becomes tender and flavorful during slow cooking.
Don’t skip searing: Browning the beef adds depth and richness to the finished sauce.
Keep the liquid at a gentle simmer: Boiling too vigorously can make the meat tougher.
Check tenderness, not just time: If the beef is still firm, continue cooking in 15–20-minute increments.