20 Savory Braised Beef Recipes Perfect for Dinner

Craving cozy, melt-in-your-mouth comfort? Braised beef is the ultimate dinner hero—tender, flavorful, and endlessly versatile. Whether you’re simmering a classic pot roast or trying a global twist, these 20 savory recipes promise rich, satisfying meals with minimal fuss. From Sunday suppers to weeknight wins, get ready to transform humble cuts into unforgettable feasts. Let’s dive into the deliciousness!

Classic Red Wine Braised Beef

This rich, melt-in-your-mouth braised beef is the ultimate comfort dish—slow-cooked in red wine until fork-tender and full of deep, savory flavor.

Ingredients:

• 3 lbs beef chuck roast, cut into 2-inch cubes
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 3 carrots, chopped into 1-inch pieces
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 2 cups dry red wine (like Cabernet Sauvignon)
• 2 cups beef broth
• 1 tbsp fresh rosemary, chopped
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions:

1. Preheat oven to 325°F. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Sear beef chuck roast in batches until browned on all sides, about 5 minutes per batch. Transfer to a plate.
2. Add onion and carrots to the pot; cook until softened, 5 minutes. Stir in 4 garlic cloves and 2 tbsp tomato paste; cook 1 minute until fragrant.
3. Pour in 2 cups red wine, scraping up browned bits. Simmer 3 minutes, then add 2 cups beef broth, 1 tbsp rosemary, 1 tsp salt, and 1/2 tsp pepper. Return beef to the pot.
4. Cover and braise in the oven for 2.5–3 hours, until beef shreds easily with a fork. Skim excess fat if desired.

The wine reduces into a luxurious, glossy sauce that clings perfectly to the tender beef—no thickening needed!

Tip: For extra depth, add a splash of balsamic vinegar with the wine.

Garlic and Herb Braised Beef Shank

This Garlic and Herb Braised Beef Shank is fall-apart tender, infused with rich aromatics, and perfect for a cozy Sunday supper.

• 2 lbs beef shanks (about 1.5 inches thick)
• 2 tbsp olive oil
• 1 large yellow onion, chopped
• 4 garlic cloves, minced
• 2 cups beef broth
• 1 cup dry red wine (like Cabernet Sauvignon)
• 2 tbsp tomato paste
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme leaves
• 1 tsp kosher salt
• 1/2 tsp black pepper

1. Preheat oven to 325°F. Pat beef shanks dry with paper towels. Heat 2 tbsp olive oil in a Dutch oven over medium-high heat. Sear shanks for 4 minutes per side until deeply browned. Transfer to a plate.
2. Add chopped onion to the pot and cook for 3 minutes until softened. Stir in 4 minced garlic cloves and cook for 30 seconds until fragrant.
3. Pour in 1 cup red wine, scraping up browned bits. Simmer for 2 minutes, then add 2 cups beef broth, 2 tbsp tomato paste, 1 tbsp rosemary, 1 tbsp thyme, 1 tsp salt, and 1/2 tsp black pepper. Bring to a gentle boil.
4. Return beef shanks to the pot, submerging them halfway. Cover and braise in the oven for 2.5–3 hours until meat pulls apart easily with a fork.

The slow braise transforms the shank’s collagen into silky richness, while the red wine and herbs create a deeply savory sauce. Serve over mashed potatoes to soak up every drop.

Tip: For extra depth, brown a halved carrot and celery stalk with the onions—just remove them before serving.

Asian-Style Soy Braised Beef

This melt-in-your-mouth braised beef is rich with savory-sweet depth, thanks to a cozy blend of soy, ginger, and star anise—perfect for spooning over steamed rice on a lazy weekend.

Ingredients:

• 2 lbs beef chuck, cut into 2-inch cubes
• 2 tbsp vegetable oil
• 1 tbsp grated fresh ginger
• 3 garlic cloves, minced
• 1/2 cup low-sodium soy sauce
• 1/4 cup brown sugar
• 2 cups beef broth
• 2 star anise pods
• 1 tbsp rice vinegar
• 2 green onions, sliced (for garnish)

Instructions:

1. Heat vegetable oil in a Dutch oven over medium-high. Sear beef chuck in batches until browned on all sides, about 6 minutes per batch. Transfer to a plate.
2. In the same pot, sauté ginger and garlic for 30 seconds until fragrant. Pour in soy sauce, brown sugar, beef broth, and add star anise. Scrape up any browned bits.
3. Return beef to the pot, bring to a simmer, then cover and reduce heat to low. Braise for 2.5 hours, stirring occasionally, until beef is fork-tender.
4. Stir in rice vinegar, then simmer uncovered for 10 minutes to thicken slightly. Discard star anise.
5. Garnish with green onions before serving.

The magic here? The star anise adds a subtle licorice warmth that balances the soy’s saltiness—it’s a hug in a bowl.

Tip: For extra silkiness, skim excess fat off the sauce after braising, or chill overnight and remove the solidified fat before reheating.

Braised Beef with Root Vegetables

This cozy one-pot wonder fills your kitchen with rich aromas while tender beef and sweet root veggies melt into a hearty, savory dish.

Ingredients:

• 2 lbs beef chuck, cut into 2-inch cubes
• 1 tbsp olive oil
• 1 large yellow onion, chopped
• 3 garlic cloves, minced
• 2 cups beef broth
• 1 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 3 large carrots, cut into 1-inch chunks
• 2 parsnips, cut into 1-inch chunks
• 1 lb baby potatoes, halved

Instructions:

1. Preheat oven to 325°F. Heat 1 tbsp olive oil in a Dutch oven over medium-high. Sear beef chuck in batches until browned (5 minutes per batch). Transfer to a plate.
2. Add onion to the pot; cook 3 minutes until soft. Stir in 3 garlic cloves, 1 tbsp tomato paste, and 1 tsp thyme; cook 1 minute.
3. Pour in 2 cups beef broth and 1 tbsp Worcestershire sauce, scraping up browned bits. Return beef to pot with 1 tsp salt and 1/2 tsp black pepper. Bring to a simmer.
4. Cover and transfer to oven. Braise for 1.5 hours, then add carrots, parsnips, and potatoes. Cover and braise 1 more hour until beef shreds easily.

The magic here? Slow cooking transforms tough beef into buttery-soft bites while the veggies soak up all the savory juices. Serve with crusty bread to swipe up every drop.

Tip: For deeper flavor, sear the beef in bacon fat instead of olive oil.

Beef Bourguignon with Mushrooms

This classic Beef Bourguignon with Mushrooms is a cozy, wine-infused stew that feels fancy but is totally doable for a weekend project.

• 3 lbs beef chuck, cut into 2-inch cubes
• 6 slices bacon, chopped
• 1 lb cremini mushrooms, halved
• 2 cups pearl onions, peeled
• 3 carrots, sliced into 1-inch pieces
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 3 cups dry red wine (like Pinot Noir)
• 2 cups beef broth
• 1 tbsp fresh thyme leaves
• 2 bay leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp all-purpose flour
• 2 tbsp unsalted butter

1. Preheat oven to 325°F. In a Dutch oven, cook bacon over medium heat until crispy (5–7 minutes). Remove with a slotted spoon, leaving fat behind.
2. Season beef with 1 tsp salt and 1/2 tsp black pepper. Brown in batches in bacon fat, 5 minutes per side. Remove and set aside.
3. Add mushrooms, pearl onions, and carrots to the pot. Cook 8 minutes until softened. Stir in garlic and tomato paste, cooking 1 minute until fragrant.
4. Sprinkle 2 tbsp flour over veggies, stirring to coat. Pour in red wine and beef broth, scraping up browned bits. Add thyme, bay leaves, bacon, and beef. Bring to a simmer.
5. Cover and transfer to the oven. Braise for 2.5–3 hours until beef is fork-tender. Stir in 2 tbsp butter before serving for a silky finish.

The slow braise melts the beef into buttery tenderness, while the mushrooms soak up all that rich wine sauce. Serve over mashed potatoes to catch every drop.

Tip: For deeper flavor, marinate the beef in 1 cup of the wine overnight before cooking.

Slow-Cooked Braised Beef Brisket

Slow-Cooked Braised Beef Brisket

This melt-in-your-mouth brisket simmers low and slow with rich, savory flavors—perfect for turning a tough cut into a tender Sunday supper.

Ingredients

• 3–4 lbs beef brisket, trimmed of excess fat
• 2 tbsp olive oil
• 1 large yellow onion, thinly sliced
• 4 garlic cloves, minced
• 2 cups beef broth
• 1/2 cup dry red wine (like Cabernet)
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 bay leaves

Instructions

1. Preheat oven to 325°F. Pat beef brisket dry, then season all over with 1 tsp kosher salt and 1/2 tsp black pepper.
2. Heat 2 tbsp olive oil in a large Dutch oven over medium-high. Sear brisket until deeply browned, 4–5 minutes per side. Transfer to a plate.
3. Add onion to the pot; cook 5 minutes until softened. Stir in 4 minced garlic cloves, 1 tsp smoked paprika, and 1 tsp thyme; cook 1 minute until fragrant.
4. Pour in 1/2 cup red wine, scraping up browned bits. Simmer 2 minutes, then add 2 cups beef broth, 2 tbsp tomato paste, 1 tbsp Worcestershire sauce, and 2 bay leaves. Return brisket to the pot, spooning liquid over it.
5. Cover and braise in the oven for 3.5–4 hours until fork-tender. Discard bay leaves before serving.

The slow braise infuses the meat with a smoky-sweet depth, while the wine and broth create a luxurious jus—no gravy needed!

Tip: For extra flavor, refrigerate the brisket overnight in its juices before reheating gently.

Braised Beef Short Ribs with Polenta

Fall-off-the-bone tender short ribs meet creamy polenta in this cozy, restaurant-worthy dish that’s simpler to make than you’d think.

Ingredients

• 3 lbs beef short ribs, bone-in
• 1 tbsp olive oil
• 1 large yellow onion, diced
• 3 garlic cloves, minced
• 2 cups beef broth
• 1 cup dry red wine (like Cabernet)
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 sprigs fresh thyme
• 1 cup polenta (coarse cornmeal)
• 4 cups water
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter

Instructions

1. Preheat oven to 325°F. Pat short ribs dry, then season all over with 1 tsp kosher salt and 1/2 tsp black pepper.
2. Heat 1 tbsp olive oil in a Dutch oven over medium-high. Sear short ribs until deeply browned, 4–5 minutes per side. Transfer to a plate.
3. In the same pot, sauté diced onion for 5 minutes until soft. Add 3 minced garlic cloves and cook 1 minute. Stir in 2 tbsp tomato paste, 1 tsp smoked paprika, and 1 tbsp Worcestershire sauce.
4. Pour in 1 cup red wine, scraping up browned bits. Simmer 2 minutes, then add 2 cups beef broth and thyme sprigs. Return short ribs to the pot, cover, and braise in the oven for 3 hours until fork-tender.
5. Meanwhile, make polenta: Bring 4 cups water to a boil. Whisk in 1 cup polenta, reduce heat to low, and cook 20–25 minutes, stirring often, until thick. Off heat, stir in 1/2 cup Parmesan and 2 tbsp butter.
6. Skim excess fat from the short rib sauce. Serve ribs over polenta, spooning sauce on top.

The slow braise transforms the ribs into melt-in-your-mouth goodness, while the polenta soaks up every drop of the rich, savory sauce.

Tip: For extra depth, add a splash of balsamic vinegar to the braising liquid.

Tomato and Basil Braised Beef Stew

This hearty stew combines tender beef with bright tomatoes and fresh basil for a comforting dish that feels both rustic and vibrant.

Ingredients:

• 2 lbs beef chuck, cut into 1.5-inch cubes
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 1 (28 oz) can crushed tomatoes
• 2 cups beef broth
• 1/4 cup fresh basil, chopped (plus extra for garnish)
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp sugar
• 1 tbsp balsamic vinegar

Instructions:

1. Heat 2 tbsp olive oil in a Dutch oven over medium-high heat. Brown the beef in batches until deeply seared, about 4 minutes per side. Transfer to a plate.
2. Add the onion and sauté for 3 minutes until softened. Stir in 4 minced garlic cloves and cook for 30 seconds until fragrant.
3. Pour in 1 (28 oz) can crushed tomatoes and 2 cups beef broth, scraping up any browned bits. Return the beef to the pot, along with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp sugar.
4. Cover and simmer on low heat for 2.5 hours, stirring occasionally, until the beef is fork-tender.
5. Stir in 1/4 cup chopped basil and 1 tbsp balsamic vinegar. Simmer uncovered for 10 minutes to thicken slightly.

The balsamic vinegar adds a subtle tang that balances the richness of the beef, while the fresh basil keeps every bite bright. Serve over mashed potatoes or crusty bread to soak up the sauce.

Tip: For deeper flavor, refrigerate the stew overnight and reheat before serving—the tomatoes and herbs meld beautifully.

Braised Beef Cheeks with Red Wine Sauce

These melt-in-your-mouth beef cheeks, slow-cooked in a rich red wine sauce, are the ultimate comfort food for a cozy night in.

Ingredients:

• 2 lbs beef cheeks, trimmed of excess fat
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 2 carrots, chopped
• 3 garlic cloves, minced
• 2 cups dry red wine (like Cabernet Sauvignon)
• 2 cups beef stock
• 2 tbsp tomato paste
• 1 tbsp brown sugar
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 bay leaves

Instructions:

1. Preheat oven to 325°F. Pat beef cheeks dry and season with 1 tsp salt and 1/2 tsp black pepper.
2. Heat 2 tbsp olive oil in a Dutch oven over medium-high heat. Sear beef cheeks for 3–4 minutes per side until deeply browned. Transfer to a plate.
3. In the same pot, sauté onion and carrots for 5 minutes until softened. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Stir in 2 tbsp tomato paste, 1 tbsp brown sugar, and 1 tsp dried thyme. Pour in 2 cups red wine, scraping up browned bits, and simmer for 5 minutes to reduce slightly.
5. Return beef cheeks to the pot. Add 2 cups beef stock and 2 bay leaves. Liquid should nearly cover the meat.
6. Cover and braise in the oven for 3 hours until beef is fork-tender. Discard bay leaves before serving.

The long braise transforms the beef cheeks into buttery-soft perfection, while the red wine sauce reduces to a glossy, deeply savory glaze. Serve over mashed potatoes to soak up every drop.

Tip: For extra richness, stir in 1 tbsp cold butter at the end—it’ll give the sauce a velvety finish.

Caramelized Onion Braised Beef Roast

This melt-in-your-mouth beef roast gets its rich depth from slow-cooked onions and a splash of balsamic—comfort food at its finest.

Ingredients:

• 3 lbs beef chuck roast
• 2 tbsp olive oil
• 3 large yellow onions, thinly sliced
• 1 tbsp brown sugar
• 1 tsp salt
• 1/2 tsp black pepper
• 3 garlic cloves, minced
• 2 tbsp balsamic vinegar
• 2 cups beef broth
• 2 sprigs fresh thyme

Instructions:

1. Preheat oven to 325°F. Heat 2 tbsp olive oil in a Dutch oven over medium-high. Sear the beef chuck roast on all sides until browned (about 4 minutes per side). Transfer to a plate.
2. Add sliced onions to the pot with 1 tbsp brown sugar, 1 tsp salt, and 1/2 tsp black pepper. Cook for 15 minutes, stirring occasionally, until deeply golden. Stir in 3 minced garlic cloves and cook 1 minute.
3. Deglaze with 2 tbsp balsamic vinegar, scraping up browned bits. Pour in 2 cups beef broth and add thyme sprigs. Return the beef to the pot, cover, and braise in the oven for 3 hours until fork-tender.
4. Skim excess fat from the sauce. Shred the beef slightly or serve whole with onions and gravy.

The magic here? Those jammy onions dissolve into a velvety sauce that clings to every bite of beef.

Tip: For extra richness, stir a pat of butter into the sauce before serving.

Braised Beef with Rosemary and Thyme

This melt-in-your-mouth braised beef is slow-cooked with fragrant herbs until it’s fall-apart tender—perfect for a cozy Sunday supper.

Ingredients

• 2 lbs beef chuck roast, cut into 2-inch cubes
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 3 garlic cloves, minced
• 2 cups beef broth
• 1 tbsp tomato paste
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. Preheat oven to 325°F. Heat 2 tbsp olive oil in a Dutch oven over medium-high heat. Sear beef chuck roast in batches until browned on all sides, about 4 minutes per side. Transfer to a plate.
2. Add diced onion to the pot and cook until softened, 5 minutes. Stir in 3 minced garlic cloves and cook 1 minute until fragrant.
3. Pour in 2 cups beef broth and 1 tbsp tomato paste, scraping up any browned bits. Return beef to the pot, then stir in 1 tbsp rosemary, 1 tbsp thyme, 1 tsp salt, and 1/2 tsp pepper.
4. Cover and braise in the oven for 2.5–3 hours, until beef shreds easily with a fork.

The rosemary and thyme infuse the rich broth with earthy depth, while the low-and-slow cooking guarantees ultra-tender bites every time.

Tip: For extra flavor, deglaze the pot with a splash of red wine before adding the broth.

Spicy Chipotle Braised Beef Tacos

These smoky, tender tacos are slow-cooked to perfection, with just the right kick of heat to wake up your taste buds.

Ingredients

• 2 lbs beef chuck roast, cut into 2-inch cubes
• 1 tbsp olive oil
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 2 cups beef broth
• 2 canned chipotle peppers in adobo, minced (plus 1 tbsp adobo sauce)
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp kosher salt
• 1/2 tsp black pepper
• Corn tortillas, for serving
• Fresh cilantro, lime wedges, and diced red onion, for garnish

Instructions

1. Heat 1 tbsp olive oil in a Dutch oven over medium-high heat. Sear the beef chuck roast on all sides until browned, about 3–4 minutes per side. Remove and set aside.
2. In the same pot, sauté the onion for 3 minutes until softened. Add the garlic and cook for 30 seconds until fragrant.
3. Stir in the 2 tbsp tomato paste, 2 minced chipotle peppers, 1 tbsp adobo sauce, 1 tsp cumin, 1 tsp oregano, 1 tsp salt, and 1/2 tsp black pepper. Cook for 1 minute to bloom the spices.
4. Pour in the 2 cups beef broth, scraping up any browned bits. Return the beef to the pot, cover, and simmer on low for 2.5–3 hours until fork-tender.
5. Shred the beef directly in the pot, then serve on warmed corn tortillas with cilantro, lime wedges, and red onion.

The slow braise melds the smoky chipotle with rich beef, creating melt-in-your-mouth texture—perfect for taco night with a spicy twist.

Tip: For extra depth, toast whole cumin seeds before grinding them fresh.

Braised Beef Ragu with Pappardelle

This rich, slow-cooked ragu clings perfectly to wide ribbons of pappardelle, making it the ultimate comfort dish for a cozy night in.

Ingredients

• 2 lbs boneless beef chuck, cut into 2-inch cubes
• 2 tbsp olive oil
• 1 large yellow onion, finely diced
• 2 carrots, finely diced
• 3 garlic cloves, minced
• 1 tbsp tomato paste
• 1 cup dry red wine
• 1 (28-oz) can crushed tomatoes
• 2 cups beef broth
• 1 tsp dried oregano
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 12 oz pappardelle pasta
• 1/4 cup chopped fresh parsley
• Grated Parmesan, for serving

Instructions

1. Heat 2 tbsp olive oil in a Dutch oven over medium-high. Sear beef chuck in batches until browned, about 5 minutes per side. Transfer to a plate.
2. Add onion and carrots to the pot; cook until softened, 5 minutes. Stir in 3 minced garlic cloves and 1 tbsp tomato paste; cook 1 minute.
3. Pour in 1 cup red wine, scraping up browned bits. Simmer until reduced by half, 3–4 minutes.
4. Add crushed tomatoes, 2 cups beef broth, 1 tsp oregano, 1 tsp salt, and 1/2 tsp pepper. Return beef to the pot. Cover and simmer on low for 2.5 hours, stirring occasionally, until beef shreds easily.
5. Cook pappardelle according to package instructions. Drain, reserving 1/2 cup pasta water.
6. Shred beef directly in the pot. Toss pasta with ragu, adding pasta water as needed to loosen. Stir in 1/4 cup parsley.
7. Serve with Parmesan.

The long braise transforms the beef into melt-in-your-mouth tenderness, while the wine adds depth to the tomato-rich sauce. Tip: For extra richness, stir in a tablespoon of butter with the pasta just before serving.

Beef and Guinness Braised Stew

This rich, slow-cooked stew is the ultimate comfort food—tender beef, savory veggies, and a deep Guinness-infused gravy that’ll have everyone asking for seconds.

Ingredients

• 2 lbs beef chuck, cut into 1½-inch cubes
• 3 tbsp olive oil, divided
• 1 large yellow onion, chopped
• 3 garlic cloves, minced
• 3 carrots, cut into thick rounds
• 2 celery stalks, chopped
• 3 tbsp all-purpose flour
• 1½ cups Guinness stout
• 2 cups beef broth
• 1 tbsp tomato paste
• 1 tsp brown sugar
• 1 tsp dried thyme
• 2 bay leaves
• 1 tsp salt
• ½ tsp black pepper

Instructions

1. Heat 2 tbsp olive oil in a Dutch oven over medium-high. Working in batches, sear the beef until browned on all sides, about 5 minutes per batch. Transfer to a plate.
2. Add the remaining 1 tbsp olive oil to the pot. Sauté the onion and garlic for 2 minutes, then add the carrots and celery. Cook for 5 minutes until slightly softened.
3. Sprinkle in the flour, stirring to coat the veggies. Pour in the Guinness, scraping up any browned bits. Add the beef broth, tomato paste, brown sugar, thyme, bay leaves, salt, and pepper. Return the beef to the pot.
4. Bring to a simmer, then cover and reduce heat to low. Braise for 2½–3 hours, stirring occasionally, until the beef is fork-tender. Discard bay leaves before serving.

The magic here? Guinness adds a malty depth that balances the savory beef—no fancy techniques, just patience for melt-in-your-mouth results.

Tip: For extra richness, stir in a knob of butter at the end. Serve with crusty bread to soak up the gravy!

Braised Beef with Creamy Mashed Potatoes

This cozy, fork-tender braised beef melts over a cloud of buttery mashed potatoes—comfort food at its finest.

Ingredients:

• 2 lbs beef chuck roast, cut into 2-inch cubes
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 2 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 lbs Yukon Gold potatoes, peeled and quartered
• 1/2 cup heavy cream
• 4 tbsp unsalted butter
• 1/2 tsp salt (for potatoes)

Instructions:

1. Heat olive oil in a Dutch oven over medium-high heat. Brown beef chuck roast on all sides, about 5 minutes total. Remove and set aside.
2. In the same pot, sauté onion for 3 minutes until soft. Add garlic, cook 30 seconds, then stir in beef broth, Worcestershire sauce, thyme, 1 tsp salt, and pepper. Return beef to pot, cover, and simmer on low for 2.5 hours until tender.
3. Meanwhile, boil potatoes in salted water for 15 minutes until fork-tender. Drain, then mash with heavy cream, butter, and 1/2 tsp salt until smooth.
4. Shred beef lightly with forks into the sauce. Serve over mashed potatoes.

The slow braise transforms the beef into succulent shreds, while a splash of Worcestershire adds a savory depth that pairs perfectly with the rich potatoes.

Tip: For extra flavor, deglaze the pot with a splash of red wine after browning the beef.

Lemon and Garlic Braised Beef Chunks

This tender, citrusy braised beef is a weeknight hero—bright lemon and rich garlic melt into the meat for a cozy yet vibrant dish.

Ingredients:

• 2 lbs beef chuck, cut into 2-inch chunks
• 2 tbsp olive oil
• 1 tbsp kosher salt
• 1 tsp black pepper
• 6 garlic cloves, smashed
• 1 lemon, thinly sliced (seeds removed)
• 1 cup low-sodium beef broth
• 2 tbsp fresh thyme leaves
• 1 tbsp honey

Instructions:

1. Pat beef chunks dry, then season all over with 1 tbsp kosher salt and 1 tsp black pepper.
2. Heat 2 tbsp olive oil in a Dutch oven over medium-high. Sear beef in batches until deeply browned (about 4 minutes per side). Transfer to a plate.
3. Reduce heat to medium. Add 6 smashed garlic cloves and lemon slices; cook until fragrant (1 minute). Pour in 1 cup beef broth, scraping up browned bits.
4. Return beef to the pot, nestling pieces into the liquid. Sprinkle with 2 tbsp thyme and drizzle with 1 tbsp honey. Cover and simmer on low for 2 hours, stirring occasionally, until beef shreds easily.

The magic here? The lemon slices soften into jammy ribbons, balancing the savory depth of the garlic-thyme broth. Tip: For extra tang, stir in a squeeze of fresh lemon juice just before serving.

Braised Beef with Cumin and Coriander

This warmly spiced braised beef is fall-apart tender, with earthy cumin and bright coriander adding layers of flavor to every bite.

Ingredients:

• 2 lbs beef chuck, cut into 2-inch cubes
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1 1/2 tsp kosher salt
• 2 cups beef broth
• 1 tbsp tomato paste
• 1 tbsp brown sugar
• Fresh cilantro, for garnish

Instructions:

1. Heat 2 tbsp olive oil in a Dutch oven over medium-high heat. Sear beef chuck in batches until browned on all sides, about 5 minutes per batch. Transfer to a plate.
2. Add diced onion to the pot and cook until softened, about 5 minutes. Stir in 4 minced garlic cloves, 1 tbsp cumin, 1 tbsp coriander, 1 tsp smoked paprika, 1/2 tsp black pepper, and 1 1/2 tsp salt. Cook for 1 minute until fragrant.
3. Pour in 2 cups beef broth, scraping up any browned bits. Stir in 1 tbsp tomato paste and 1 tbsp brown sugar. Return beef to the pot, cover, and simmer on low for 2.5–3 hours until fork-tender.
4. Skim excess fat if desired, then garnish with fresh cilantro before serving.

The slow braising melds the spices into a rich, velvety sauce that clings perfectly to the beef—no fancy techniques required, just patience.

Tip: For deeper flavor, toast whole cumin and coriander seeds in a dry pan, then grind them fresh.

Beef and Barley Braised Soup

This hearty soup is like a warm hug in a bowl—tender beef, chewy barley, and savory vegetables simmered low and slow for deep, comforting flavor.

Ingredients:

• 1.5 lbs beef chuck, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 yellow onion, diced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 6 cups beef broth
• 1 cup pearl barley, rinsed
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 bay leaf
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium-high heat. Brown the beef on all sides, about 5 minutes. Transfer to a plate.
2. Add onion, carrots, and celery to the pot. Cook for 5 minutes until softened. Stir in 3 minced garlic cloves and cook for 30 seconds.
3. Return the beef to the pot. Add 6 cups beef broth, 1 cup pearl barley, 1 tbsp tomato paste, 1 tsp thyme, 1 bay leaf, 1 tsp salt, and ½ tsp black pepper. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 1 hour 15 minutes, stirring occasionally, until beef and barley are tender. Discard the bay leaf.
5. Ladle into bowls and garnish with 2 tbsp fresh parsley.

The barley thickens the broth into a rich, almost stew-like texture, while the beef melts into fork-tender perfection—no fancy techniques required!

Tip: For extra depth, swap 1 cup of broth for dry red wine when deglazing the pot.

Braised Beef with Wild Mushrooms

This hearty dish combines tender beef and earthy wild mushrooms in a rich, savory sauce—perfect for a cozy Sunday supper.

Ingredients:

• 2 lbs beef chuck, cut into 2-inch cubes
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 large yellow onion, diced
• 2 garlic cloves, minced
• 8 oz mixed wild mushrooms (like shiitake, oyster, or chanterelle), sliced
• 2 cups beef broth
• 1/2 cup dry red wine
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a Dutch oven over medium-high heat. Add the beef and sear until browned on all sides, about 6–8 minutes total. Transfer to a plate.
2. Melt 1 tbsp butter in the same pot. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and mushrooms, cooking until the mushrooms release their liquid, about 4 minutes.
3. Pour in 1/2 cup red wine, scraping up any browned bits. Simmer for 2 minutes, then stir in 2 cups beef broth, 1 tbsp tomato paste, 1 tsp thyme, 1 tsp salt, and 1/2 tsp black pepper.
4. Return the beef to the pot. Bring to a simmer, then cover and reduce heat to low. Braise for 2–2.5 hours, stirring occasionally, until the beef is fork-tender.
5. Garnish with 1 tbsp fresh parsley before serving.

The slow braising melds the flavors into a deeply savory sauce, while the wild mushrooms add a rustic, woodsy note. Tip: For extra richness, stir in a splash of heavy cream just before serving.

Sweet and Sour Braised Beef Stir Fry

This tender, tangy stir fry is a weeknight winner—caramelized beef meets a sticky-sweet sauce that clings to every bite.

Ingredients

• 1.5 lbs flank steak, thinly sliced against the grain
• 2 tbsp vegetable oil, divided
• 1 red bell pepper, chopped into 1-inch pieces
• 1 small yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1/3 cup rice vinegar
• 1/4 cup brown sugar
• 3 tbsp ketchup
• 2 tbsp soy sauce
• 1 tsp grated ginger
• 1/2 tsp red pepper flakes
• 1 tbsp cornstarch mixed with 2 tbsp water
• 2 green onions, sliced (for garnish)

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Add the beef in a single layer and sear for 2 minutes per side until browned. Transfer to a plate.
2. Reduce heat to medium and add the remaining 1 tbsp oil. Sauté the bell pepper and onion for 3 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
3. Pour in the rice vinegar, brown sugar, ketchup, soy sauce, ginger, and red pepper flakes. Simmer for 2 minutes, stirring to dissolve the sugar.
4. Return the beef to the pan, tossing to coat. Stir in the cornstarch slurry and cook for 1–2 minutes until the sauce thickens and glazes the beef.
5. Garnish with green onions and serve over rice.

The magic here? The braising step lets the beef soak up the sauce while staying juicy—no tough, dry bites.

Tip: Freeze the flank steak for 20 minutes before slicing for paper-thin cuts.

Conclusion

With 20 mouthwatering braised beef recipes to choose from, dinner just got a whole lot tastier! Whether you’re craving classic comfort food or something new, this roundup has you covered. Give these recipes a try, then let us know which one was your favorite in the comments. Don’t forget to share the love—pin this article on Pinterest for your next cozy night in. Happy cooking!