15 Braised Beef Recipe

What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.

Then you have come to the right place, we have rounded up 15 braised beef recipe that we have shared over the years.

Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.

15 Braised Beef Recipe

Wine Braised Beef with Mushrooms

3 hr 40 min

Chuck roast, light red wine, tomato paste, carrots, olive oil

5.016

The Modern Proper

Braised Beef Recipe

2 hr 25 min

Chuck pot roast, red wine, olive oil, black pepper

4.933

Simply Home Cooked

Braised Beef

3 hr 20 min

Boneless chuck roast, red wine, beef broth, tomato paste, carrots

No reviews

The Kitchn

Braised Beef

3 hr 45 min

Lb chuck roast, red wine, beef broth, worcestershire sauce, carrots

5.015

Small Town Woman

Easy Braised Beef with Mushrooms Recipe

1 hr 50 min

Chuck roast, beef broth, mushrooms, olive oil, bay leaves

4.9202

Momsdish

How to Braise Beef

2 hr 30 min

Red wine, brown sugar, leek, red bell pepper, worcestershire sauce

No reviews

In the Kitch

Braised Beef with Gravy-Like Sauce and Vegetables

4 hr

Red wine vinegar, beef broth, vidalia onion, leeks, carrots

4.927

Craving Tasty

Braised Beef with Red Wine and Tomatoes

3 hr 30 min

Boneless chuck roast, mashed potatoes, red wine, soy sauce, brown sugar

5.01

The Seasoned Mom

Braised Beef

2 hr 10 min

Red wine, beef chuck, carrot, olive oil, beef stock

No reviews

Panlasang Pinoy

Red Wine Braised Beef

3 hr 15 min

Beef chuck roast, mashed potatoes, red wine, carrots, beef stock

4.812

So Much Food blog

Braised Beef

Beef short ribs, white wine vinegar, tomato paste, chicken stock, bay leaves

3.815

Epicurious

Guinness Braised Beef

2 hr 10 min

Chuck roast, balsamic vinegar, beef broth, stout beer, tomato paste

5.03

Simply Whisked

Peposo – Tuscan Braised Beef

3 hr 20 min

Top round, beef broth, tomato paste, petite diced tomatoes, olive oil

4.930

Foodie With Family

Italian Braised Beef Stew

2 hr 25 min

Red wine, beef chuck, red onion, carrots, olive oil

No reviews

Town & Country Markets

Red Wine Braised Beef

6 hr 55 min

Ribs, red wine, lb beef chuck, rosemary, carrots

4.477

The Noshery

12 Related Question Answers About Braised Beef Recipe

What kind of beef is used for braised beef?

This slow cooking method is ideal for tenderizing less tender – and typically less expensive – cuts of beef. Generally, cuts from the chuck (the front section of the animal), the shank and brisket (the lower front sections) and the round (the back section), are the most suitable for braising and stewing.

What cut of meat is best for braising?

Beef cuts most suitable to braising are: chuck pot roast, brisket, rump roast, short ribs, flank steak, skirt steak, eye round roast, top round roast, shanks, chuck eye roast, arm pot roast, shoulder pot roast, cross rib roast, blade roast, bottom round roast, and 7-bone pot roast.

How do you braise beef to make it tender?

How to Braise Beef

1. Preheat heavy-bottomed pan.
2. Add oil before beef to prevent sticking.
3. Sear on high heat to develop flavors.
4. Add liquid, cover pan or Dutch oven and braise until tender.

How long should you braise beef?

It will take about 1 1/2 to 3 hours to become fork-tender. As soon as it’s fork-tender, it’s done. Cooking any longer will dry out the meat. With braising, just a little effort yields amazing results.

What is a good braising liquid?

You can use just about any liquid you happen to have on hand; white or red wine, vinegar, vermouth, beer, stock, or even water all work. Those little browned bits add an intense depth and richness to the braising liquid, making the finished dish even more flavorful.

What is the difference between braising and slow cooking?

While there really isn’t much difference between braising and slow cooking when you are simmering the food in the liquid. However, you cannot brown in a slow cooker as you can in a dutch oven, that requires a separate step. Some contemporary slow cooker’s or Crock-Pot can run quite hot.

Should braising liquid cover the meat?

You need to add enough liquid to surround but not submerge the meat—it should just barely skim the meat’s surface. The liquid will reduce as you braise, concentrating the flavor of the sauce and letting the meat cook without poaching.

Can you overcook braised beef?

It should be fork tender, too. “You can overcook a braise,” she says, even if there is more wiggle room for when it’s done. “Just because it’s in a moist environment doesn’t mean you can’t dry it out. . . .

Can you braise any cut of beef?

Basically, anything that will benefit from long, slow cooking can benefit from braising. So cuts of meat with lots of tough connective tissue that will break down and become tender, unctuous gelatin and meat that falls off the bone are pretty much made for braising.

What is the difference between braising and stewing?

Braising involves cooking large pieces of meat or chicken partially covered in liquid, while stewing uses smaller pieces of meat totally immersed in liquid.

How much liquid do you need to braise?

Place the seared meat back into the pan and add enough liquid to come halfway to three-quarters of the way up the meat. If you’re cooking chicken legs or beef short ribs, this might only be 1/4 cup of liquid. For larger roasts, it could take over 1 cup.

What is the key to braising?

Braising 101: 5 Tips To Get The Perfect Braise

1. Choose Your Cut. Heavily marbled meat is the best for braising. …
2. Start With a Sear. For the most flavor, brown your meat before you braise. …
3. Add Veg—and Wine. Remove the meat from the pot. …
4. Give It Time. Put the meat back in. …
5. Devour! Your reward for all that waiting?