This Braised Beef with Herbs is the ultimate comfort meal — slow-cooked until fork-tender in a rich, savory sauce infused with thyme, rosemary, garlic, and red wine. Whether you’re cooking for your family on a chilly evening or preparing a Sunday roast dinner, this hearty dish delivers bold flavors and melt-in-your-mouth texture that will make everyone ask for seconds.
Braising is a classic French technique that transforms tough cuts of meat into something incredibly tender by cooking them low and slow in liquid. The result? A deeply flavorful, fall-apart beef dish that pairs perfectly with mashed potatoes, crusty bread, or over egg noodles.
This recipe uses simple ingredients but yields restaurant-quality results. It’s easy to customize with vegetables like carrots, celery, mushrooms, or even root vegetables depending on the season. Serve it with a glass of red wine to elevate the experience even further.
Whether you’re new to braising or looking for a go-to comfort recipe, this herb-braised beef is sure to become a favorite in your household.
Ingredients (Serves 4–6):
For the Beef:
- 2.5 lbs beef chuck roast or brisket, cut into large chunks
- Salt and black pepper to taste
- 2 tbsp olive oil
For the Aromatics:
- 1 large onion, chopped
- 3 carrots, peeled and sliced into rounds
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 2 tbsp tomato paste
For the Liquid:
- 2 cups beef stock (or broth)
- 1 cup red wine (optional, can substitute with more broth)
- 2 sprigs fresh rosemary or 1 tsp dried
- 2 sprigs fresh thyme or 1 tsp dried
- 1 bay leaf
Optional:
- 1 cup mushrooms, quartered
- 1 tbsp balsamic vinegar or Worcestershire sauce (for depth)
Instructions:
Step 1: Brown the Beef
Season beef chunks generously with salt and pepper. In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Brown the beef in batches until golden on all sides. Remove and set aside.
Step 2: Sauté the Vegetables
In the same pot, add onions, carrots, and celery. Cook for 5 minutes until softened. Add garlic and tomato paste, stirring for another minute.
Step 3: Deglaze and Simmer
Pour in red wine (if using) and scrape up the browned bits from the bottom of the pot. Let it simmer for 2–3 minutes.
Step 4: Braise the Beef
Return the beef to the pot. Add beef stock, herbs (rosemary, thyme, bay leaf), and optional mushrooms or balsamic vinegar. Bring to a gentle boil, then reduce heat to low.
Cover and let simmer slowly for 2.5 to 3 hours , stirring occasionally, until the beef is fork-tender.
Step 5: Finish and Serve
Taste and adjust seasoning with salt and pepper. Remove the bay leaf and any large herb stems. Serve hot with mashed potatoes, rice, polenta, or crusty bread to soak up the sauce.
Pro Tips:
- Use a heavy-bottomed pot or slow cooker for best results.
- For extra richness, add a splash of cream at the end.
- Make ahead — braised beef tastes even better the next day as flavors deepen.
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
