Braised Beef Two Ways
Braised Beef Two Ways
Ingredients
For the Braised Beef
- 2 1/2 pounds boneless beef chuck roast, cut into 2-inch cubes
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- 1 yellow onion, large, chopped
- 2 carrots, medium, peeled and chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 1/2 cups red wine, dry, such as Cabernet Sauvignon or Merlot
- 3 cups beef broth, low sodium
- 4 fresh thyme sprigs
- 2 bay leaves
For the First Way: Shredded Beef Tacos
- 8 corn tortillas
- 1/4 cup red onion, finely diced, for topping
- 1/4 cup fresh cilantro, chopped, for topping
- 1 lime, cut into wedges, for serving
- 1/2 cup salsa, your favorite, for serving
For the Second Way: Braised Beef with Creamy Polenta
- 1 cup instant polenta
- 4 cups water
- 1/2 cup milk
- 2 tablespoons unsalted butter
- 1/2 cup Parmesan cheese, grated
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat oven to 325°F (160°C). Pat the beef cubes dry with paper towels. Season generously with 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper. Dredge the beef in the all-purpose flour, shaking off any excess.
⏱️ 10 min•🌡️ 325
- 2
Heat 2 tablespoons olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the beef in batches until deeply browned on all sides, about 3-4 minutes per batch. Do not overcrowd the pot. Remove seared beef and set aside.
⏱️ 15 min
- 3
Add the chopped yellow onion, carrots, and celery to the same pot. Sauté over medium heat until softened, about 5-7 minutes. Add the minced garlic and tomato paste, cooking for another 1-2 minutes until fragrant.
⏱️ 10 min
- 4
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 5 minutes, allowing the alcohol to cook off slightly.
⏱️ 5 min
- 5
Return the seared beef to the pot. Add the beef broth, fresh thyme sprigs, and bay leaves. Bring the liquid to a gentle simmer. Cover the Dutch oven and transfer to the preheated oven.
⏱️ 5 min•🌡️ 325
- 6
Braise for 2 1/2 to 3 hours, or until the beef is fork-tender. Check occasionally to ensure there's enough liquid; if it's reducing too much, add a little more beef broth or water. Once cooked, remove the thyme sprigs and bay leaves.
⏱️ 180 min•🌡️ 325
- 7
Carefully remove the beef from the pot and place it on a cutting board. Using two forks, shred the beef into bite-sized pieces. Skim any excess fat from the braising liquid, then return the shredded beef to the pot, stirring to coat.
⏱️ 10 min
- 8
To serve as Shredded Beef Tacos: Warm the corn tortillas. Fill each tortilla with a portion of the shredded braised beef. Top with diced red onion, fresh cilantro, and a squeeze of lime juice. Serve with salsa on the side.
⏱️ 5 min
- 9
To serve as Braised Beef with Creamy Polenta: In a medium saucepan, bring 4 cups water and 1/2 cup milk to a boil. Slowly whisk in the instant polenta, stirring constantly to prevent lumps. Reduce heat to low and cook, stirring frequently, for 5-7 minutes, or until thickened.
⏱️ 10 min
- 10
Remove the polenta from the heat. Stir in 2 tablespoons unsalted butter, 1/2 cup grated Parmesan cheese, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper until smooth and creamy. Serve a generous portion of braised beef over the creamy polenta, garnished with fresh chopped parsley.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Braised Beef Two Ways
For the Braised Beef
- 2 1/2 pounds boneless beef chuck roast, cut into 2-inch cubes
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- 1 yellow onion, large, chopped
- 2 carrots, medium, peeled and chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 1/2 cups red wine, dry, such as Cabernet Sauvignon or Merlot
- 3 cups beef broth, low sodium
- 4 fresh thyme sprigs
- 2 bay leaves
For the First Way: Shredded Beef Tacos
- 8 corn tortillas
- 1/4 cup red onion, finely diced, for topping
- 1/4 cup fresh cilantro, chopped, for topping
- 1 lime, cut into wedges, for serving
- 1/2 cup salsa, your favorite, for serving
For the Second Way: Braised Beef with Creamy Polenta
- 1 cup instant polenta
- 4 cups water
- 1/2 cup milk
- 2 tablespoons unsalted butter
- 1/2 cup Parmesan cheese, grated
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat oven to 325°F (160°C). Pat the beef cubes dry with paper towels. Season generously with 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper. Dredge the beef in the all-purpose flour, shaking off any excess.
⏱️ 10 min•🌡️ 325 - 2
Heat 2 tablespoons olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the beef in batches until deeply browned on all sides, about 3-4 minutes per batch. Do not overcrowd the pot. Remove seared beef and set aside.
⏱️ 15 min - 3
Add the chopped yellow onion, carrots, and celery to the same pot. Sauté over medium heat until softened, about 5-7 minutes. Add the minced garlic and tomato paste, cooking for another 1-2 minutes until fragrant.
⏱️ 10 min - 4
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 5 minutes, allowing the alcohol to cook off slightly.
⏱️ 5 min - 5
Return the seared beef to the pot. Add the beef broth, fresh thyme sprigs, and bay leaves. Bring the liquid to a gentle simmer. Cover the Dutch oven and transfer to the preheated oven.
⏱️ 5 min•🌡️ 325 - 6
Braise for 2 1/2 to 3 hours, or until the beef is fork-tender. Check occasionally to ensure there's enough liquid; if it's reducing too much, add a little more beef broth or water. Once cooked, remove the thyme sprigs and bay leaves.
⏱️ 180 min•🌡️ 325 - 7
Carefully remove the beef from the pot and place it on a cutting board. Using two forks, shred the beef into bite-sized pieces. Skim any excess fat from the braising liquid, then return the shredded beef to the pot, stirring to coat.
⏱️ 10 min - 8
To serve as Shredded Beef Tacos: Warm the corn tortillas. Fill each tortilla with a portion of the shredded braised beef. Top with diced red onion, fresh cilantro, and a squeeze of lime juice. Serve with salsa on the side.
⏱️ 5 min - 9
To serve as Braised Beef with Creamy Polenta: In a medium saucepan, bring 4 cups water and 1/2 cup milk to a boil. Slowly whisk in the instant polenta, stirring constantly to prevent lumps. Reduce heat to low and cook, stirring frequently, for 5-7 minutes, or until thickened.
⏱️ 10 min - 10
Remove the polenta from the heat. Stir in 2 tablespoons unsalted butter, 1/2 cup grated Parmesan cheese, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper until smooth and creamy. Serve a generous portion of braised beef over the creamy polenta, garnished with fresh chopped parsley.
⏱️ 5 min