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Braised Beef
This recipe combines tender beef, sweet carrots, and aromatic herbs and spices to create a satisfying meal that's easy to make
Course
dinner, meat
Cuisine
American
Keyword
beef chuck, Lalvin Red Wine Yeast
Prep Time
20
minutes
minutes
Cook Time
3
hours
hours
Total Time
3
hours
hours
20
minutes
minutes
Servings
6
Calories
594
kcal
Author
Corrie
Ingredients
2
pounds
beef chuck or brisket
cut into 2-inch pieces
1
pound
carrots
peeled and chopped
1
large onion
chopped
2
cups
red wine
4
sprigs fresh thyme
Instructions
In a large Dutch oven, heat oil over medium-high heat. Brown the beef in batches, setting aside when done.
Add onion to the pot and cook until softened. Add carrots and cook for 3-4 minutes.
Return beef to the pot, add red wine, and bring to a boil.
Add fresh thyme, cover, and reduce heat to a simmer. Cook for 2-3 hours, until beef is tender.
Adjust seasoning, remove thyme sprigs, and serve.
Notes
Brown the beef in batches to ensure even cooking.
Make sure to scrape the bottom of the pan to release any browned bits, adding extra flavor.
Cook the beef low and slow for optimal tenderness.
If the sauce is too thin, thicken it with a cornstarch slurry.
This dish can be made ahead and reheats well, making it perfect for meal prep.
Nutrition
Calories:
594
kcal
|
Carbohydrates:
56
g
|
Protein:
5
g
|
Fat:
1
g
|
Saturated Fat:
0.1
g
|
Polyunsaturated Fat:
0.5
g
|
Monounsaturated Fat:
0.1
g
|
Sodium:
332
mg
|
Potassium:
2061
mg
|
Fiber:
13
g
|
Sugar:
24
g
|
Vitamin A:
75787
IU
|
Vitamin C:
27
mg
|
Calcium:
188
mg
|
Iron:
4
mg