20 Delicious Braised Beef Recipes Tasty and Tender

Oh, the magic of braised beef—transforming tough cuts into fork-tender, flavor-packed masterpieces with just a bit of time and love. Whether you’re craving the ultimate comfort food on a chilly evening or looking to impress at your next dinner party, our roundup of 20 delicious braised beef recipes has something for every home cook. Dive in and discover your next favorite dish that promises to be as satisfying to make as it is to eat!

Classic Red Wine Braised Beef

Hey, you know those chilly evenings when all you crave is something hearty and comforting? This classic red wine braised beef is your answer, slow-cooked to perfection with rich flavors that melt in your mouth.

Ingredients

• 2 lbs beef chuck, cut into big chunks
• A couple of carrots, chopped
• 2 celery stalks, chopped
• 1 large onion, diced
• 3 garlic cloves, minced
• A splash of olive oil
• 2 cups red wine (something you’d drink)
• 2 cups beef broth
• A handful of fresh thyme
• 2 bay leaves
• Salt and pepper, to season

Instructions

1. Preheat your oven to 325°F. It’s the perfect temp for slow braising.
2. Season the beef chunks generously with salt and pepper. This is your flavor base, so don’t skimp.
3. Heat a splash of olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches, ensuring each piece gets a nice crust. Tip: Don’t crowd the pan, or you’ll steam the meat instead of browning it.
4. Remove the beef and toss in the carrots, celery, onion, and garlic. Cook until they’re soft and smell amazing, about 5 minutes.
5. Pour in the red wine, scraping up any browned bits from the bottom. Those bits are gold for flavor.
6. Add the beef back in, along with the broth, thyme, and bay leaves. The liquid should just about cover the meat. Tip: If it doesn’t, add a bit more broth or water.
7. Cover and braise in the oven for about 3 hours, until the beef is fork-tender. Tip: Check halfway through to ensure it’s not drying out.
8. Once done, remove the bay leaves and thyme stems. Taste and adjust seasoning if needed.

Oh, the beef will be so tender it practically falls apart, with a deep, wine-infused sauce that’s perfect over mashed potatoes or polenta. Try shredding the leftovers into sandwiches for a next-day treat.

Slow Cooker Braised Beef with Root Vegetables

Unbelievable how a few simple ingredients can transform into something so comforting, right? This slow cooker braised beef with root vegetables is your ticket to a hearty, no-fuss meal that practically cooks itself while you go about your day.

Ingredients

• 2 lbs beef chuck, cut into 2-inch pieces
• A couple of carrots, peeled and chopped into chunks
• 2 parsnips, peeled and chopped
• 1 large onion, roughly chopped
• 3 cloves garlic, minced
• A splash of red wine (about 1/2 cup)
• 2 cups beef broth
• 1 tbsp tomato paste
• 1 tsp dried thyme
• Salt and pepper, to season

Instructions

1. Season the beef chunks generously with salt and pepper.
2. Heat a splash of oil in a large pan over medium-high heat. Brown the beef on all sides, about 3-4 minutes per side. Tip: Don’t overcrowd the pan to get a good sear.
3. Transfer the beef to your slow cooker.
4. In the same pan, add the onion, garlic, carrots, and parsnips. Cook for about 5 minutes until they start to soften.
5. Stir in the tomato paste and thyme, then pour in the red wine to deglaze the pan, scraping up any browned bits.
6. Pour the vegetable mixture and beef broth into the slow cooker over the beef.
7. Cover and cook on low for 8 hours or high for 4 hours. Tip: Low and slow is the way to go for the most tender beef.
8. Once done, taste and adjust the seasoning if needed. Tip: If the sauce is too thin, you can thicken it with a slurry of cornstarch and water.

Velvety tender beef and sweet, earthy veggies in a rich, savory sauce—this dish is a hug in a bowl. Serve it over creamy mashed potatoes or with crusty bread to soak up all that deliciousness.

Asian Inspired Soy Braised Beef

Let me tell you about this Asian Inspired Soy Braised Beef that’s been a game-changer in my kitchen. It’s rich, flavorful, and surprisingly easy to make, perfect for when you’re craving something comforting yet exotic.

Ingredients

• 2 lbs beef chuck, cut into big chunks
• a splash of vegetable oil
• 4 cloves garlic, smashed
• a thumb-sized piece of ginger, sliced
• 2 green onions, chopped
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• a couple of star anise
• 1 cinnamon stick
• 2 cups water

Instructions

1. Heat a splash of vegetable oil in a large pot over medium-high heat.
2. Add the beef chunks and sear until all sides are browned, about 3 minutes per side. Tip: Don’t crowd the pot; do it in batches if needed.
3. Toss in the garlic, ginger, and green onions, stirring for about a minute until fragrant.
4. Pour in the soy sauce, brown sugar, star anise, cinnamon stick, and water. Stir to combine.
5. Bring the mixture to a boil, then lower the heat to a simmer. Cover and let it cook for about 2 hours, or until the beef is fork-tender. Tip: Check occasionally to make sure there’s enough liquid; add a bit more water if it’s drying out.
6. Once done, remove the lid and turn up the heat to reduce the sauce to your liking, about 5-10 minutes. Tip: The sauce should be glossy and slightly thickened.

Rich and tender, this beef melts in your mouth with a perfect balance of sweet and savory. Serve it over steamed rice or with a side of stir-fried veggies for a complete meal that’ll impress anyone.

Braised Beef Short Ribs with Mushrooms

Very few dishes can cozy up to your soul like braised beef short ribs with mushrooms. It’s rich, tender, and packed with flavors that make you wanna cancel all plans just to savor every bite.

Ingredients

• 3 lbs beef short ribs
• A couple of tablespoons of olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• A splash of red wine (about 1/2 cup)
• 2 cups beef broth
• 1 tbsp tomato paste
• A handful of fresh thyme
• 8 oz mushrooms, sliced
• Salt and pepper, just enough to season

Instructions

1. Preheat your oven to 325°F. This low and slow temp is key for tender ribs.
2. Season the short ribs all over with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat and brown the ribs on all sides. Don’t rush this step—it builds flavor.
3. Remove the ribs and toss in the onion and garlic, cooking until soft. Tip: Scrape up those browned bits for extra taste.
4. Pour in the red wine, letting it simmer for a minute to cook off the alcohol. Then, stir in the beef broth and tomato paste.
5. Add the ribs back in, along with thyme. Cover and pop in the oven for 2.5 hours. Tip: Check halfway to ensure the liquid hasn’t reduced too much.
6. After 2.5 hours, stir in the mushrooms. Cover and cook for another 30 minutes. Tip: The mushrooms add an earthy depth, so don’t skip them.
7. Once the meat is fork-tender, it’s ready. Skim off any excess fat if you like.

Now, the ribs should be falling-off-the-bone tender, with a sauce that’s rich and glossy. Serve it over creamy polenta or mashed potatoes to soak up all that goodness. No kidding, it’s a game-changer.

Beer Braised Beef with Onions

Mmm, imagine coming home to the rich, comforting aroma of beer braised beef with onions simmering away. It’s the kind of dish that makes your kitchen smell like a cozy pub, perfect for those days when you crave something hearty and flavorful.

Ingredients

• 2 lbs beef chuck, cut into big chunks
• A couple of large onions, sliced thick
• 2 cloves garlic, minced
• A splash of olive oil
• 12 oz of your favorite beer (a dark one works great)
• 1 cup beef broth
• A tablespoon of brown sugar
• A teaspoon of thyme
• Salt and pepper, just enough to season

Instructions

1. Heat a splash of olive oil in a big, heavy pot over medium-high heat.
2. Season the beef chunks with salt and pepper, then brown them in the pot. Do this in batches to avoid crowding. Tip: Get a good sear on all sides for maximum flavor.
3. Remove the beef and toss in the onions and garlic. Cook until they’re soft and a bit caramelized, about 5 minutes.
4. Pour in the beer, scraping up any tasty bits stuck to the bottom. Tip: Let it bubble for a minute to cook off the alcohol.
5. Add the beef back in, along with the broth, brown sugar, and thyme. Bring to a simmer.
6. Cover and let it cook on low heat for about 2 hours, until the beef is fork-tender. Tip: Check occasionally to make sure it’s not drying out.
7. Once done, taste and adjust the seasoning if needed.

So, there you have it—tender beef that falls apart at the touch of a fork, swimming in a deeply flavorful, slightly sweet sauce. Serve it over mashed potatoes or with a chunk of crusty bread to soak up all that goodness.

Braised Beef Cheeks in Tomato Sauce

Ready to dive into a dish that’s all about deep flavors and tender meat? Braised beef cheeks in tomato sauce is your go-to for a cozy dinner that feels fancy without the fuss.

Ingredients

• 2 beef cheeks, trimmed
• A couple of tablespoons of olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• A splash of red wine
• 1 can (28 oz) of crushed tomatoes
• A pinch of salt and pepper
• 2 cups of beef broth
• A handful of fresh thyme

Instructions

1. Heat olive oil in a large pot over medium-high heat. Sear the beef cheeks until browned on all sides, about 4 minutes per side. Tip: Don’t rush this step; a good sear adds tons of flavor.
2. Remove the beef cheeks and set aside. In the same pot, add the onion, carrots, and celery. Cook until soft, about 5 minutes.
3. Stir in the garlic and cook for another minute until fragrant.
4. Pour in the red wine to deglaze the pot, scraping up any browned bits. Let it simmer for 2 minutes.
5. Add the crushed tomatoes, beef broth, thyme, salt, and pepper. Bring to a simmer.
6. Return the beef cheeks to the pot. Cover and simmer on low heat for 3 hours, or until the meat is fork-tender. Tip: Check occasionally to ensure the liquid doesn’t dry out; add more broth if needed.
7. Once done, remove the beef cheeks and shred the meat slightly. Tip: For a thicker sauce, let it simmer uncovered for a few more minutes.

Get ready to enjoy beef cheeks that melt in your mouth, with a rich tomato sauce that’s perfect over mashed potatoes or polenta. The slow cooking transforms the meat into something incredibly tender, making every bite worth the wait.

Herb Infused Braised Beef Roast

Oh, you’re going to love this herb-infused braised beef roast. It’s the kind of dish that fills your kitchen with irresistible aromas and ends with a meal that feels like a hug. Perfect for those days when you want something hearty but don’t want to fuss too much.

Ingredients

• a 3-pound beef chuck roast
• a couple of tablespoons of olive oil
• a splash of red wine (about 1/2 cup)
• 2 cups of beef broth
• a handful of fresh rosemary and thyme
• 3 cloves of garlic, smashed
• 1 large onion, roughly chopped
• 2 carrots, chopped into big chunks
• salt and pepper, just enough to season

Instructions

1. Preheat your oven to 325°F. This low and slow temp is key for tender meat.
2. Season the beef all over with salt and pepper. Don’t be shy—this is your flavor base.
3. Heat the olive oil in a big Dutch oven over medium-high heat. Once hot, sear the beef until it’s browned on all sides, about 4 minutes per side. Tip: Don’t rush this step; a good sear equals big flavor.
4. Take the beef out and toss in the onion, carrots, and garlic. Cook until they’re just starting to soften, about 5 minutes.
5. Pour in the red wine, scraping up any tasty bits stuck to the bottom. Let it simmer for a minute to cook off the alcohol.
6. Add the beef back in, along with the broth and herbs. The liquid should come about halfway up the sides of the meat. Tip: If it doesn’t, add a bit more broth or water.
7. Cover and braise in the oven for about 3 hours, or until the beef is fork-tender. Tip: Check it halfway through to make sure it’s not drying out.
8. Once done, let it rest for 10 minutes before slicing. This keeps all those juicy flavors locked in.

That first bite? The beef is so tender it practically melts, with the herbs and wine creating a rich, deep flavor. Try serving it over creamy polenta or with crusty bread to soak up all that delicious sauce.

Braised Beef Brisket with Carrots and Potatoes

Wondering what to make for dinner that feels cozy but doesn’t keep you in the kitchen all day? This braised beef brisket with carrots and potatoes is your answer—it’s hearty, flavorful, and practically cooks itself.

Ingredients

• a 3-pound beef brisket
• a couple of tablespoons of olive oil
• a large onion, chopped
• 4 cloves of garlic, minced
• a splash of red wine (about 1/2 cup)
• 2 cups of beef broth
• a tablespoon of tomato paste
• a teaspoon of dried thyme
• a bay leaf
• 4 large carrots, cut into chunks
• 4 medium potatoes, cut into chunks
• salt and pepper, to season

Instructions

1. Preheat your oven to 325°F.
2. Season the brisket all over with salt and pepper.
3. Heat olive oil in a large Dutch oven over medium-high heat. Brown the brisket on all sides, about 4 minutes per side. Remove and set aside.
4. In the same pot, add the onion and garlic. Cook until soft, about 3 minutes.
5. Pour in the red wine, scraping up any browned bits from the bottom of the pot.
6. Stir in the beef broth, tomato paste, thyme, and bay leaf. Bring to a simmer.
7. Return the brisket to the pot. Cover and transfer to the oven. Braise for 3 hours.
8. Add the carrots and potatoes to the pot. Cover and return to the oven for another hour, or until the vegetables are tender.
9. Remove the bay leaf. Let the brisket rest for 10 minutes before slicing.

Like magic, the brisket turns fork-tender, soaking up all the rich flavors from the wine and broth. Serve it over mashed potatoes for extra comfort, or shred the meat for sandwiches the next day.

Spicy Chipotle Braised Beef

Wondering what to make for dinner that’s both hearty and packs a punch? This Spicy Chipotle Braised Beef is your answer, combining tender meat with a smoky, fiery sauce that’s sure to wake up your taste buds.

Ingredients

• 2 lbs beef chuck, cut into big chunks
• A couple of chipotle peppers in adobo, minced
• 1 large onion, diced
• 3 garlic cloves, smashed
• A splash of olive oil
• 2 cups beef broth
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• Salt, just enough to season
• A handful of fresh cilantro, chopped

Instructions

1. Heat a splash of olive oil in a large pot over medium-high heat until it shimmers.
2. Season the beef chunks with salt and sear them in the pot until all sides are browned, about 3-4 minutes per side. Tip: Don’t crowd the pot; work in batches if needed.
3. Throw in the diced onion and smashed garlic, sautéing until they’re soft and fragrant, about 2 minutes.
4. Stir in the minced chipotle peppers, ground cumin, and smoked paprika, cooking for another minute to toast the spices. Tip: This step unlocks the flavors, so don’t rush it.
5. Pour in the beef broth, scraping the bottom of the pot to get all the tasty bits. Bring to a simmer.
6. Cover the pot and reduce the heat to low. Let it braise for about 2.5 hours, or until the beef is fork-tender. Tip: Check occasionally to ensure it’s not boiling; a gentle simmer is key.
7. Once done, stir in the chopped cilantro for a fresh contrast to the rich, spicy beef.

Absolutely divine, the beef falls apart at the slightest touch, enveloped in a sauce that’s smoky, spicy, and deeply flavorful. Serve it over creamy polenta or tucked into warm tortillas for a meal that’s anything but ordinary.

Braised Beef with Dark Chocolate and Red Wine

Just imagine coming home to the rich, comforting aroma of braised beef, subtly sweetened with dark chocolate and deepened with red wine. It’s the kind of dish that feels like a hug on a plate, perfect for those days when you crave something hearty yet sophisticated.

Ingredients

• 2 lbs beef chuck, cut into 2-inch pieces
• A couple of tablespoons of olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 cups of red wine (something you’d drink)
• A splash of beef broth (about 1 cup)
• 1 ounce of dark chocolate (70% cacao or higher), chopped
• A pinch of salt and freshly ground black pepper
• 2 sprigs of fresh thyme

Instructions

1. Preheat your oven to 325°F. It’s the perfect temp for low and slow braising.
2. Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches, about 5 minutes per side. Don’t crowd the pan—this ensures a good sear.
3. Remove the beef and set aside. In the same pot, sauté the onion until soft, about 5 minutes. Add garlic and cook for another minute until fragrant.
4. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Those bits are flavor gold!
5. Add the beef back in, along with beef broth, chocolate, salt, pepper, and thyme. The chocolate might seem odd, but it adds a deep richness without being sweet.
6. Cover and braise in the oven for about 2.5 hours, until the beef is fork-tender. Check halfway through to ensure there’s enough liquid.
7. Once done, remove the thyme sprigs. Taste and adjust seasoning if needed.

The beef should be meltingly tender, with a sauce that’s rich and complex. Serve it over creamy polenta or mashed potatoes to soak up all that delicious sauce. A sprinkle of fresh thyme on top adds a nice color contrast and a hint of freshness.

French Style Braised Beef Bourguignon

Very few dishes wrap comfort and elegance into one like this classic. You’ll love how the rich flavors come together, making it perfect for a cozy dinner or impressing guests.

Ingredients

• 2 lbs beef chuck, cut into 2-inch pieces
• A couple of slices of bacon, chopped
• A splash of olive oil
• 2 cups red wine (Burgundy if you can)
• 1 cup beef broth
• A handful of baby carrots
• 1 onion, chopped
• A couple of garlic cloves, minced
• A tablespoon of tomato paste
• A teaspoon of thyme
• 1 bay leaf
• Salt and pepper, just enough to season

Instructions

1. Preheat your oven to 325°F. It’s the perfect temp for slow cooking.
2. In a large Dutch oven, cook the bacon over medium heat until crispy. Remove it but leave the fat. That’s flavor gold.
3. Add a splash of olive oil, then brown the beef in batches. Don’t crowd the pan, or you’ll steam the meat instead of browning it.
4. Toss in the onion, garlic, and carrots. Cook until the onion’s soft, about 5 minutes.
5. Stir in the tomato paste, then pour in the wine and broth. Add the thyme, bay leaf, and bacon back in. Season with salt and pepper.
6. Bring to a simmer, cover, and pop it in the oven. Let it braise for about 3 hours. The beef should be fork-tender.
7. Tip: Skim off any fat from the surface for a cleaner taste. Another tip: If the sauce is too thin, simmer it on the stove to reduce. Last tip: Let it rest for 10 minutes before serving to let the flavors meld.

Perfectly tender beef with a sauce that’s rich and deep. Serve it over mashed potatoes or with crusty bread to soak up every bit.

Braised Beef Shank with Gremolata

Just imagine coming home to the rich, comforting aroma of braised beef shank that’s been simmering to perfection. You’re in for a treat with this dish, where tender meat meets a bright, herby gremolata for a flavor combo that’s downright irresistible.

Ingredients

• 2 beef shanks, about 1.5 lbs each
• A couple of tablespoons of olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• A splash of red wine (about 1/2 cup)
• 2 cups beef broth
• 1 can (14.5 oz) diced tomatoes
• A handful of fresh parsley, chopped
• Zest of 1 lemon
• 1 garlic clove, finely minced (for the gremolata)

Instructions

1. Preheat your oven to 325°F. This low and slow temp is key for tender beef.
2. Heat olive oil in a large Dutch oven over medium-high heat. Season the beef shanks with salt and pepper, then sear them until browned on all sides, about 4 minutes per side. Tip: Don’t rush the searing—it builds flavor.
3. Remove the beef and set aside. In the same pot, add the onion, carrots, and celery. Cook until softened, about 5 minutes.
4. Stir in the minced garlic and cook for another minute until fragrant.
5. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2 minutes to reduce slightly.
6. Add the beef broth and diced tomatoes, then return the beef shanks to the pot. The liquid should come about halfway up the sides of the meat.
7. Cover and transfer to the oven. Braise for about 2.5 hours, until the beef is fork-tender. Tip: Check halfway through to ensure the liquid isn’t evaporating too quickly.
8. While the beef cooks, mix the parsley, lemon zest, and minced garlic for the gremolata.
9. Once the beef is done, let it rest for 10 minutes before serving. Sprinkle with gremolata right before serving. Tip: The gremolata adds a fresh contrast to the rich beef, so don’t skip it!

Hearty and flavorful, this braised beef shank falls apart at the touch of a fork, with the gremolata adding a zesty kick. Serve it over creamy polenta or mashed potatoes to soak up all that delicious sauce.

Braised Beef with Star Anise and Cinnamon

Just imagine coming home to the rich, comforting aroma of braised beef, subtly spiced with star anise and cinnamon, filling your kitchen. It’s the kind of dish that makes you feel all cozy inside, perfect for those days when you crave something hearty yet effortlessly elegant.

Ingredients

• 2 lbs beef chuck, cut into big chunks
• A couple of star anise pods
• 1 cinnamon stick
• A splash of soy sauce
• 2 cups beef broth
• A handful of brown sugar
• 3 garlic cloves, smashed
• 1 onion, roughly chopped
• A drizzle of olive oil

Instructions

1. Heat a drizzle of olive oil in a large pot over medium-high heat until it shimmers.
2. Add the beef chunks in a single layer, working in batches if needed, and sear until deeply browned on all sides, about 4 minutes per side. Tip: Don’t rush the searing; it builds flavor.
3. Toss in the onion and garlic, stirring until they soften and smell amazing, about 3 minutes.
4. Pour in the beef broth, soy sauce, and sprinkle the brown sugar, stirring to dissolve.
5. Drop in the star anise and cinnamon stick, then bring everything to a gentle simmer.
6. Cover the pot and reduce the heat to low, letting it braise for about 2.5 hours, or until the beef is fork-tender. Tip: Check occasionally to ensure it’s not boiling; a slow simmer is key.
7. Once done, skim off any excess fat from the surface. Tip: Use a spoon and tilt the pot for easier skimming.

Lusciously tender, the beef melts in your mouth with a sweet-spiced depth that’s irresistible. Serve it over creamy mashed potatoes or alongside crusty bread to soak up every bit of the flavorful sauce.

Braised Beef and Barley Soup

Ready to cozy up with a bowl of something hearty? This braised beef and barley soup is your go-to for chilly evenings, packed with rich flavors and tender bites that’ll have you coming back for seconds.

Ingredients

• 1.5 lbs of beef chuck, cut into 1-inch pieces
• A couple of carrots, chopped
• 2 stalks of celery, diced
• 1 large onion, chopped
• 3 cloves of garlic, minced
• A splash of olive oil
• 6 cups of beef broth
• 1 cup of pearl barley
• A pinch of salt and pepper
• 2 bay leaves
• A sprinkle of thyme

Instructions

1. Heat a splash of olive oil in a large pot over medium-high heat.
2. Add the beef pieces, browning them on all sides for about 5 minutes. Tip: Don’t crowd the pot; work in batches if needed.
3. Toss in the chopped onion, carrots, and celery, cooking until they start to soften, about 5 minutes.
4. Stir in the minced garlic and cook for another minute until fragrant.
5. Pour in the beef broth, then add the barley, bay leaves, and thyme. Tip: Rinse the barley under cold water first to remove any dust.
6. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for about 1.5 hours, or until the beef is fork-tender. Tip: Skim off any foam that rises to the top for a clearer broth.
7. Season with salt and pepper to taste before serving.

What makes this soup stand out is the melt-in-your-mouth beef and the chewy barley, creating a perfect texture contrast. Serve it with a crusty bread for dipping, and you’ve got a meal that’s both comforting and satisfying.

Braised Beef with Peppers and Olives

Got a hankering for something hearty and flavorful? This braised beef with peppers and olives is your ticket to a delicious, comforting meal that’s perfect for any day of the week.

Ingredients

• 2 lbs beef chuck, cut into 2-inch pieces
• A couple of tablespoons of olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 bell peppers, sliced
• A handful of pitted olives
• 1 cup beef broth
• A splash of red wine (optional)
• 1 tsp dried thyme
• Salt and pepper to season

Instructions

1. Heat the olive oil in a large pot over medium-high heat. Season the beef with salt and pepper, then brown it on all sides. This should take about 5 minutes. Tip: Don’t crowd the pot; do it in batches if needed.
2. Remove the beef and set aside. In the same pot, add the onion and garlic, cooking until soft, about 3 minutes.
3. Throw in the bell peppers and cook for another 2 minutes until they start to soften.
4. Add the beef back into the pot along with the olives, beef broth, red wine, and thyme. Bring to a simmer.
5. Cover and reduce the heat to low. Let it braise for about 2 hours, or until the beef is fork-tender. Tip: Check occasionally to ensure there’s enough liquid; add a bit more broth if necessary.
6. Once done, taste and adjust the seasoning if needed. Tip: Let it sit for 10 minutes before serving to let the flavors meld even more.

Kick back and enjoy the tender beef, sweet peppers, and briny olives in every bite. Serve it over mashed potatoes or with crusty bread to soak up all that delicious sauce.

Braised Beef in Coffee Sauce

Ever find yourself staring at a chuck roast, wondering how to turn it into something extraordinary? This braised beef in coffee sauce is your answer, combining deep, rich flavors with the comfort of a slow-cooked meal.

Ingredients

• 2 lbs chuck roast, cut into big chunks
• A couple of tablespoons of olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• A splash of red wine (about 1/2 cup)
• 1 cup of strong brewed coffee
• 2 cups beef broth
• A tablespoon of brown sugar
• A sprinkle of salt and pepper

Instructions

1. Heat the olive oil in a large pot over medium-high heat. Once hot, add the beef chunks. Sear them until they’re browned on all sides, about 3-4 minutes per side. Tip: Don’t overcrowd the pot; do this in batches if needed.
2. Remove the beef and set aside. In the same pot, toss in the onion and garlic. Cook until they’re soft and smell amazing, about 5 minutes.
3. Pour in the red wine to deglaze the pot, scraping up all those tasty bits stuck to the bottom. Let it simmer for a couple of minutes.
4. Add the coffee, beef broth, and brown sugar. Stir everything together, then return the beef to the pot. Bring to a boil, then lower the heat to a simmer.
5. Cover and let it cook low and slow for about 3 hours, or until the beef is fork-tender. Tip: Check occasionally to make sure there’s enough liquid; add a bit more broth if it’s looking dry.
6. Once done, taste and adjust the seasoning with salt and pepper. Tip: If the sauce is too thin, you can thicken it by simmering uncovered for a few more minutes.

Now, the beef should be melt-in-your-mouth tender, with a sauce that’s rich and slightly sweet from the coffee. Serve it over mashed potatoes or polenta for the ultimate comfort meal.

Braised Beef with Pomegranate Molasses

Mmm, imagine coming home to the rich, comforting aroma of braised beef, tender enough to fall apart with just a fork, and that sweet-tart kick from pomegranate molasses. It’s the kind of dish that feels fancy but is surprisingly simple to make, perfect for impressing guests or treating yourself on a lazy Sunday.

Ingredients

• 2 lbs beef chuck, cut into 2-inch pieces
• A couple of tablespoons of olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• A splash of red wine (about 1/2 cup)
• 2 cups beef broth
• 1/4 cup pomegranate molasses
• A pinch of salt and pepper
• A handful of fresh parsley, chopped (for garnish)

Instructions

1. Heat the olive oil in a large pot over medium-high heat. Once hot, add the beef pieces and brown them on all sides, about 3-4 minutes per side. Tip: Don’t overcrowd the pot; do this in batches if needed.
2. Remove the beef and set aside. In the same pot, add the onion and garlic, cooking until soft, about 5 minutes.
3. Pour in the red wine to deglaze the pot, scraping up any browned bits. Let it simmer for 2 minutes to reduce slightly.
4. Return the beef to the pot. Add the beef broth and pomegranate molasses, stirring to combine. Bring to a boil, then reduce heat to low, cover, and simmer for 2.5 hours. Tip: Check occasionally to ensure the liquid doesn’t evaporate completely; add a bit more broth if needed.
5. After 2.5 hours, the beef should be fork-tender. Season with salt and pepper to taste. Tip: For a thicker sauce, remove the lid and let it simmer for an additional 10-15 minutes.
6. Garnish with fresh parsley before serving.

Velvety and rich, the beef practically melts in your mouth, with the pomegranate molasses adding a delightful complexity. Serve it over creamy mashed potatoes or with a side of crusty bread to soak up all that delicious sauce.

Braised Beef with Figs and Honey

Craving something hearty yet sweet? This braised beef with figs and honey is your go-to for a cozy dinner that feels a bit fancy without the fuss.

Ingredients

• 2 lbs beef chuck, cut into big chunks
• A couple of figs, halved
• A good drizzle of honey
• A splash of red wine
• 2 cups beef broth
• A sprinkle of salt and pepper
• 2 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced

Instructions

1. Heat olive oil in a big pot over medium-high heat. Wait until it’s shimmering but not smoking.
2. Season beef chunks with salt and pepper, then brown them in the pot. Do this in batches to avoid crowding. Tip: Don’t rush the browning—it’s where the flavor starts.
3. Remove beef, then toss in onion and garlic. Cook until they’re soft and smell amazing, about 3 minutes.
4. Pour in the red wine to deglaze, scraping up all those tasty bits stuck to the bottom.
5. Add the beef back in, along with broth, figs, and honey. Bring to a simmer.
6. Cover and lower the heat. Let it braise for about 2 hours, until the beef is fork-tender. Tip: Check occasionally to ensure it’s not boiling—just a gentle simmer.
7. Once done, skim off any excess fat. Taste and adjust seasoning if needed. Tip: If the sauce is too thin, let it reduce uncovered for a few more minutes.

Mmm, the beef turns out melt-in-your-mouth tender, with the figs and honey adding a sweet contrast. Serve it over creamy polenta or mashed potatoes to soak up all that delicious sauce.

Braised Beef with Creamy Polenta

Just imagine coming home to the rich, comforting aroma of braised beef that’s been simmering all day, paired with a side of creamy, dreamy polenta. It’s the kind of meal that feels like a hug on a plate, perfect for those days when you need a little extra comfort.

Ingredients

• 2 lbs beef chuck, cut into big chunks
• A couple of carrots, chopped
• A couple of celery stalks, chopped
• 1 onion, chopped
• A splash of red wine
• 2 cups beef broth
• A handful of fresh thyme
• Salt and pepper, to your liking
• 1 cup polenta
• 4 cups water
• A knob of butter
• A generous handful of grated Parmesan

Instructions

1. Heat a big pot over medium-high heat. Add the beef chunks and brown them on all sides. This step is all about building flavor, so don’t rush it.
2. Toss in the carrots, celery, and onion. Cook until they start to soften, about 5 minutes.
3. Pour in the red wine to deglaze the pot, scraping up all those tasty bits stuck to the bottom.
4. Add the beef broth and thyme. Bring to a simmer, then lower the heat to low. Cover and let it braise for about 2.5 hours, or until the beef is fork-tender.
5. While the beef is doing its thing, start the polenta. Bring the water to a boil in a saucepan, then whisk in the polenta. Lower the heat and keep whisking until it’s thick and creamy, about 20 minutes.
6. Stir in the butter and Parmesan into the polenta until it’s all melted and happy.
7. Season the braised beef with salt and pepper to your liking.

Dig into this dish and you’ll find the beef is melt-in-your-mouth tender, with the polenta acting as the perfect creamy counterpoint. Try serving it with a sprinkle of extra Parmesan on top for that extra bit of indulgence.

Braised Beef Tacos with Avocado Salsa

Ready to dive into a dish that’s both comforting and bursting with flavor? These braised beef tacos with avocado salsa are your ticket to a delicious meal that feels like a hug in every bite. Perfect for when you’re craving something hearty but fresh.

Ingredients

• 2 lbs beef chuck, cut into chunks
• A couple of tablespoons of olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• A splash of red wine (about 1/2 cup)
• 2 cups beef broth
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper, to your liking
• For the avocado salsa: 2 ripe avocados, diced; 1 small red onion, finely chopped; a handful of cilantro, chopped; juice of 1 lime; salt to taste
• 8 small tortillas

Instructions

1. Heat the olive oil in a large pot over medium-high heat. Add the beef chunks and brown them on all sides, about 5 minutes. Tip: Don’t crowd the pot; work in batches if needed.
2. Throw in the diced onion and minced garlic, cooking until soft, about 3 minutes.
3. Pour in the red wine to deglaze the pot, scraping up any browned bits. Let it simmer for 2 minutes.
4. Add the beef broth, cumin, smoked paprika, salt, and pepper. Bring to a boil, then lower the heat to a simmer. Cover and cook for 2.5 hours, or until the beef is fork-tender. Tip: Check occasionally to ensure there’s enough liquid.
5. While the beef cooks, mix all the avocado salsa ingredients in a bowl. Tip: Add the lime juice right away to prevent the avocados from browning.
6. Once the beef is done, shred it with two forks directly in the pot.
7. Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side.
8. Assemble the tacos by placing a generous amount of beef on each tortilla and topping with the avocado salsa.

What makes these tacos stand out is the melt-in-your-mouth beef paired with the creamy, tangy avocado salsa. Try serving them with a side of charred corn for an extra smoky flavor.

Conclusion

Perfect for any occasion, these 20 braised beef recipes promise to deliver both taste and tenderness straight to your table. Whether you’re craving something classic or adventurous, there’s a dish here to satisfy. We’d love to hear which recipe stole your heart—drop a comment below! And if you found this roundup helpful, don’t forget to share the love on Pinterest. Happy cooking!