Juicy braised beef made with minimal ingredients that are almost always found in your home. Sometimes the simplest recipes are the best. This beef recipe is so tender and flavorful. It goes perfect with creamy mashed potatoes. It’s also a great main dish for a Christmas or New Years dinner. 

braised-beef

Ingredients:

3- 3 1/2 lb Beef chuck pot roast (boneless)

6 tbsp olive oil

1 tsp cumin, divide 

1 tsp paprika, divide

2 tsp salt, divide

1 tsp black pepper, divide

1 large onion, divided 

2 garlic cloves, divide

3/4 cup red wine

1/4 cup water

 

Instructions:

 

1 . Cut the beef into large chunks.

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2 . Heat olive oil in a skillet over high heat. Brown the beef chunks. Then remove them and set aside. 

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3 . Cook the onions in the same skillet until they are fully cooked (or translucent). 

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4 . In a Dutch oven pot, begin layering the ingredients in the following order; 1/2 browned beef chunks, 1/2 tsp cumin, 1/2 tsp paprika, 1 tsp salt, 1/2 tsp black pepper, then half the sautéed onion and half the garlic (pressed). 

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5 . Repeat step 4 with the remaining beef chunks.

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6 . Add the red wine and water to the meat and place the lid on top. Place the pot onto the cooktop and bring it to a boil. Place the pot into the oven for 1 1/2 -2 hours at 360 Fahrenheit. Cook until the meat is fully cooked through.

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Braised Beef
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 3- 3½ lb Beef chuck pot roast (boneless)
  • 6 tbsp olive oil
  • 1 tsp cumin, divide
  • 1 tsp paprika, divide
  • 2 tsp salt, divide
  • 1 tsp black pepper, divide
  • 1 large onion, divided
  • 2 garlic cloves, divide
  • ¾ cup red wine
  • ¼ cup water
Instructions
  1. Cut the beef into large chunks.
  2. Heat olive oil in a skillet over high heat. Brown the beef chunks. Then remove them and set aside.
  3. Cook the onions in the same skillet until they are fully cooked (or translucent).
  4. In a Dutch oven pot, begin layering the ingredients in the following order; ½ browned beef chunks, ½ tsp cumin, ½ tsp paprika, 1 tsp salt, ½ tsp black pepper, then half the sautéed onion and half the garlic (pressed).
  5. Repeat step 4 with the remaining beef chunks.
  6. Add the red wine and water to the meat and place the lid on top. Place the pot onto the cooktop and bring it to a boil. Place the pot into the oven for 1½ -2 hours at 360 Fahrenheit. Cook until the meat is fully cooked through.