I’m super excited to share with you a recipe for a mouth-watering braised beef that I cook when I’m in the mood for something hearty and comforting. It’s a dish filled with tender, flavorful beef that just melts in your mouth.
Ingredients:
- 3 lbs beef chuck roast, cut into large chunks
- 2 tbsp vegetable oil
- Salt and freshly ground black pepper, to taste
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 3 cups water (or as needed)
- 1 large onion, roughly chopped
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- Fresh parsley, chopped (for garnish, optional)
Instructions:
- Preheat your oven to 325°F (163°C).
- Pat the beef dry and season with salt, pepper, smoked paprika, garlic powder, and onion powder.
- Heat the vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Add the beef in batches, browning it well on all sides. Remove and set aside.
- Reduce the heat to medium and add the onions and garlic to the pot. Cook until softened.
- Mix in the tomato paste and cook for another minute.
- Return the beef to the pot and add enough water to come up halfway to the beef pieces.
- Stir in the Worcestershire sauce and sprinkle in the oregano and thyme.
- Bring to a gentle simmer, then cover the pot with a lid.
- Place the pot in the preheated oven and let it braise for about 2.5 to 3 hours, or until the beef is very tender.
- If the sauce is too thin after cooking, place the pot over the stove and simmer uncovered to reduce to your desired consistency.
- Taste and adjust the seasoning if necessary.
- Sprinkle with chopped parsley before serving for a fresh flavor.
Next Up: Taste Surprises!
- Best Recipe For Pita Varieties
- Blackened Chicken Salad with Avocado
- APPLE FRITTER CAKE
- Chimichurri Grilled Steak
- Poblano Smoked Gouda Mac and Cheese
Have you liked our recipe? Drop a comment below, share your tweaks, and SHARE the recipe with your friends.
Yum yum