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This braised beef is pure comfort, made with chunks of chuck roast cooked low and slow in red wine until rich and tender. Serve it with mashed potatoes and plenty of savory gravy for a hearty dinner.
If this is your kind of comfort food, try my Brown Stew Chicken or Jamaican Oxtail next.
I keep the foundation of this braised beef pretty classic, with chuck roast, red wine, beef broth, tomato paste, carrots, and fresh herbs. But I also bring in some of the Caribbean flavors I grew up with, including scallions and dry jerk seasoning.
The jerk seasoning adds a little warmth and spice without overpowering the richness of the beef. The scallions add another layer of flavor alongside the onion and garlic. It’s a subtle twist, but one that makes this recipe taste like my own.
Why you’ll love this Braised Beef Recipe
- Comfort Food: There’s nothing like spooning tender braised beef and plenty of thick gravy over a bed of buttery mashed potatoes. And on a chilly fall or winter evening? Heaven!
- Easier than it looks: With just 15 minutes of hands-on prep, most of the work happens while the beef slowly braises on the stovetop and in the oven.
- Impressive enough for a celebration: As simple as this is to make, it still feels special when you bring it to the table. I love serving it for birthdays, anniversaries, Valentine’s Day, or a dinner with friends.
What exactly is braised beef?
Braised beef is made by searing beef, then slowly cooking it in a small amount of liquid. This method works especially well with tougher, less expensive cuts like chuck roast. Cooking the beef low and slow breaks down the connective tissue until the meat is tender and succulent. It’s a classic cooking method used in restaurants, but it’s also easy to recreate at home.
What is the best meat for braised beef?
Chuck roast is my first choice for braised beef. It has plenty of marbling and connective tissue that break down during the long cooking time. This leaves the beef tender and succulent.
Bone-in or boneless short ribs are another great option and have a rich, beefy flavor. Brisket also works well because it can stand up to low, slow cooking. Keep in mind that the cooking time may vary depending on the cut you use.
Ingredients
- Beef chuck roast: Chuck roast is ideal for braising because it becomes tender and succulent with low, slow cooking. Cut it into 3-inch pieces so you have substantial chunks of beef after cooking.
- Seasonings: I use kosher salt, black pepper, garlic powder, onion powder, and Italian seasoning to build savory flavor throughout the dish.
- All-purpose flour: A light coating helps the beef develop a nice crust when seared. I also use flour later to make the roux for the gravy.
- Olive oil: You’ll need a little oil to get a deep brown sear on the beef before braising.
- Aromatics: Onion, garlic, and scallions create the flavor base for the braising liquid. Scallions also bring some Caribbean influence to the recipe.
- Dry jerk seasoning: This adds warmth and a subtle Caribbean twist without making the finished dish taste like jerk beef.
- Tomato paste: Cooking the tomato paste for a minute concentrates its flavor and adds depth to the braising liquid.
- Dry red wine: The wine deglazes the pot and lifts all those browned bits from searing the beef. It also adds depth to the gravy as it cooks.
- Brown sugar: A tablespoon of brown sugar balances the savory flavors and acidity from the tomato paste and red wine.
- Low-sodium beef broth: This provides most of the liquid needed to slowly braise the beef and becomes the base of the finished gravy.
- Carrots: Large pieces of carrot add subtle sweetness and hold up well during the long cooking time.
- Herbs: Thyme, rosemary, and bay leaves slowly infuse the braising liquid with herbaceous flavor. Keep them whole so you can easily remove them before finishing the gravy.
- Butter: Butter and flour form a roux that thickens the braising liquid into a smooth gravy.
How to Braise Beef
Season and Sear the Beef
I pat the beef dry, then season it with kosher salt, black pepper, and garlic powder. I lightly coat the pieces with flour, then heat the olive oil in a Dutch oven over medium-high heat. Once the oil is hot, I sear the beef for about 2 minutes per side, until deeply browned with a slight crust.
Sauté the Aromatics
I remove the beef from the pot, then add the onion, garlic, and scallions. I sauté them for about 2 minutes before adding the onion powder, Italian seasoning, and dry jerk seasoning. Then I make a space in the center of the pot, add the tomato paste, and cook it for about 1 minute.
Deglaze the Pot
I pour in the red wine and use it to deglaze the pot, scraping up the browned bits from the bottom. Then I return the seared beef to the pot and stir everything together.
Start the Braise
I add the brown sugar and beef broth, give everything a good stir, and reduce the heat to medium-low. I cover the Dutch oven and let the beef cook on the stovetop for 1 hour, stirring occasionally.
Finish in the Oven
After an hour, I add the carrots, thyme, rosemary, and bay leaves. I cover the pot again and transfer it to a 350°F oven for 2 hours. Once the beef is tender, I remove the pot from the oven and discard the herbs.
Make the Gravy
For a smoother gravy, I strain the braising liquid before thickening it, but this is optional. In a separate saucepan over medium-low heat, I melt the butter and stir in the flour until smooth.
I ladle 2 cups of the braising liquid into the roux and stir until the gravy is smooth and thickened. Then I pour it back into the Dutch oven and stir everything together before serving.
Storage
Store leftover braised beef with the gravy in an airtight container in the refrigerator for up to 4 days. I recommend reheating it gently on the stovetop over medium-low heat until warmed through, adding a splash of beef broth if the gravy becomes too thick.
Tips for the best Braised Beef
- Get a deep sear on the beef. Let each side develop a dark brown crust before turning it, since that browning builds flavor for the braising liquid and gravy.
- Don’t rush the braise. Chuck roast needs the full low and slow cooking time to break down and become tender, so give it more time if the beef still feels tough.
- Cut the beef and carrots into large pieces. The 3-inch beef cubes and 1½-inch carrots are intentionally large so they hold their shape during the long cooking time.
- Wait until the end to thicken the gravy. The braising liquid will reduce and concentrate as it cooks, so make the roux and adjust the consistency only after the beef has finished braising.
Frequently Asked Questions
Not searing the beef well enough, using too much liquid, or rushing the cooking time can affect the final result. You also want to keep the temperature low and give tougher cuts like chuck roast enough time to become tender.
Beef broth is a great base because it reinforces the savory flavor of the meat, while red wine can add richness and depth. I use both in this recipe, with beef broth as the main braising liquid and red wine for deglazing the pot and building flavor.
Yes, you can replace the red wine with additional beef broth if you prefer not to cook with alcohol. The flavor will be slightly different, but you can still make tender, flavorful braised beef without it.
No. Braising uses enough liquid to partially surround the meat rather than completely submerging it. Keeping the Dutch oven covered helps trap moisture while the beef cooks.
I hope you enjoyed making my Braised Beef Recipe.
If you try it, let me know how it turns out. I’d love to hear from you.
For more Jamaican-inspired home cooking, follow me on Instagram, Facebook, YouTube, and TikTok where I share new dishes, tips, and real-time cooking in my kitchen.
Braised Beef Chuck Roast
Ingredients
- 3 lbs beef chuck roast, cut into 3-inch cubes
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 2 tsp all-purpose flour
- 2 tbsp olive oil
- 1 onion, chopped
- 4 garlic cloves, smashed
- 2 scallion stalks, chopped
- 1 tsp onion powder
- 1 tsp Italian seasoning
- 1 tsp dry jerk seasoning
- 1 tbsp tomato paste
- ¼ dry red wine
- 1 tbsp brown sugar
- 4 cups low-sodium beef broth
- 2 carrots, cut into 1.5-inch pieces
- 2 thyme sprigs
- 2 rosemary sprigs
- 2 bay leaves
- 2 tbsp butter
- 2 tbsp all-purpose flour
Instructions
- Pat dry the beef pieces and season with kosher salt, black pepper, and garlic powder. Then, lightly coat with all-purpose flour.
- Add olive oil to a dutch oven over medium-high heat. Sear the beef until deep brown with a slight crust on all sides (about two minutes per side).
- Remove the beef from the pot, then add the onion, garlic, and scallion stalks. Sauté for two minutes, then season with onion powder, Italian seasoning, and dry jerk seasoning.
- Form a space in the middle to squeeze in the tomato paste, and stir it in for about one minute.
- Deglaze the pot with ¼ cup of dry red wine. Add the beef back in, and stir.
- Add the brown sugar and beef broth to the pot and stir. Reduce the heat to medium-low, cover, and allow to cook for 1 hour, stirring occasionally.
- Add cut carrots, thyme, rosemary, and bay leaves to the pot and stir. Cover, and place in a 350-degree oven to finish cooking for 2 hours.
- Remove pot from the oven, and remove the herbs from the pot. Strain the gravy if desired.
- In a saucepan over medium-low heat, melt 2 tbsp of butter, then stir in 2 tbsp all-purpose flour.
- Once smooth, ladle in 2 cups of the gravy from the braised beef pot. Stir until smooth and thick. Add it back to the beef pot, and incorporate everything well.
- Serve with mashed potatoes and steamed broccolini, and enjoy!
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