Braised Beef

Cooking Guides

Classic Braised Beef

This braised beef recipe is a comforting, oven-cooked dish made with tender chunks of beef chuck, mushrooms, onions, and a rich, savory gravy. Slow braising allows the beef to become fork-tender while soaking up deep flavor from beef broth, red wine, and aromatics. Serve it over mashed potatoes or noodles for a satisfying meal.

Ingredients

  • 3 tablespoons butter
  • 1 pound sliced fresh mushrooms
  • 3 medium onions, halved and thinly sliced
  • 2 garlic cloves, minced
  • 2 pounds boneless beef chuck roast, cut into 1-inch cubes
  • 2 1/2 cups water, divided
  • 2 cups beef broth
  • 1/2 cup dry red wine
  • 3 tablespoons reduced-sodium soy sauce
  • 3 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1/2 teaspoon coarsely ground black pepper
  • Hot cooked mashed potatoes or noodles, for serving

Instructions

  1. Preheat the oven to 325°F.
  2. In a large skillet, melt butter over medium heat. Add mushrooms and onions and cook, stirring occasionally, until softened, about 5–7 minutes. Add garlic and cook for 1 minute longer.
  3. Spoon the mushroom mixture into a greased 13x9-inch baking dish, reserving drippings in the skillet.
  4. In the same skillet over medium heat, brown the beef in batches, adding more butter if needed. Transfer the browned beef to the baking dish over the mushrooms.
  5. Add 2 cups of water, beef broth, red wine, and soy sauce to the skillet. Increase heat to medium-high and cook for 1 minute, stirring to loosen browned bits from the pan.
  6. In a small bowl, mix cornstarch with the remaining 1/2 cup water until smooth. Gradually whisk into the broth mixture.
  7. Bring the mixture to a boil, stirring constantly, and cook until slightly thickened, about 1–2 minutes. Stir in salt and pepper.
  8. Pour the sauce over the beef in the baking dish. Cover and bake for about 2 hours, until the beef is nearly tender.
  9. Uncover and continue baking for 30–35 minutes, or until the beef is fully tender.
  10. Serve hot over mashed potatoes or noodles.

Serving Tips

Braised beef pairs well with creamy mashed potatoes, buttered egg noodles, or even polenta. Leftovers reheat well and often taste even better the next day.

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