Braised Beef
Servings: 5 servings
Calories: 561cal
Equipment
- Dutch oven 6 quart
Ingredients
- 2 pounds beef chuck roast trimmed and cut into cubes
- 2 tablespoons garlic salt divided
- 1 ½ teaspoons black pepper
- 1 tablespoon minced garlic
- 2 cups chopped onion
- 1 cup carrots cut into 2-inch pieces
- 1 teaspoon chili powder
- ½ tablespoon onion powder
- ½ tablespoon smoked paprika
- 2 cups chicken stock
- 2 cups dry red wine
- 3 tablespoons olive oil
Instructions
- Preheat oven to 360 F.
- Season the beef with 1 tablespoon of the garlic salt (reserve the rest) and the black pepper.
- Heat oil in a Dutch oven over medium-high heat.
- Add seasoned beef cubes to the oil, and sear on both sides.
- Remove beef from the pan and set aside.
- To the hot oil in the Dutch oven, add minced garlic, chopped onion, and carrots. Cook until onions are soft, stirring occasionally.
- Add chili powder and onion powder and stir together.
- Add beef, remaining garlic salt and smoked paprika, stir to combine.
- Add chicken stock and red wine, stir to combine. Bring mixture to a gentle boil then turn off heat.
- Place lid on Dutch oven and place in the preheated oven. Cook, covered, for 2 hours.
Notes
- To achieve nicely tender meat we used a well-marbled chuck roast. Look for roasts with a nice amount of fat marbling throughout.
- The red wine adds a ton of flavor to braised beef and the alcohol content cooks out during the process. If you want to omit it, substitute with extra chicken stock.
- Store cooled leftovers in an air-tight container kept in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave.
Nutrition
Serving: 1serving | Calories: 561cal | Carbohydrates: 16g | Protein: 39g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 3103mg | Potassium: 924mg | Fiber: 2g | Sugar: 6g | Vitamin A: 4771IU | Vitamin C: 7mg | Calcium: 70mg | Iron: 5mg