Braised Beef - Craving Tasty (2024)

Jan 28, 2019 · 92 Comments

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Braised beef with a thick, gravy-like sauce, with mushrooms, leeks, carrots and other vegetables, served over a bed of creamy mashed potatoes. This is the dish to have on a cold winter evening. So comforting, so delicious, it will make you forget about the snow and the cold. Make sure you make enough as I am sure many of you will run for seconds.

Similar to my braised chickenrecipe, this recipe does not require thickening of the sauce after braising. Seriously, who wants to do that after 3 hours of patiently waiting and drooling? You want to open the lid of the braising pan and start devouring that braised beef asap.

In this recipe, I make a simple roux that will thicken the broth before braising. I love the simplicity of this method and the excellent results I've been getting with it. There may be some separation during cooking so make sure to give that sauce a quick stir when serving. That's all.

This braised beef must be eaten with mashed potatoes. Rice, quinoa, buckwheat, pasta - all will go well it, but mashed potatoes and this beef are a match made in heaven. Try this garlic mashed potatoes recipe, it's fantastic.

Braised Beef with Gravy-Like Sauce and Vegetables

4.88 from 33 votes

Print Pin Rate

Course: Dinner

Cuisine: American

Keyword: Braised beef, Slow Cooked Beef

Prep Time: 1 hour hour

Cook Time: 3 hours hours

Total Time: 4 hours hours

Servings: 8 servings

Calories: 511kcal

Author: Victor

Ingredients

2 1/2 lbs beef (e.g. chuck, shanks or brisket, cut into 2-inch pieces)
2 Tbsp olive oil
4 Tbsp butter
3 cups button mushrooms (rinsed, whole)
4 carrots (medium, peeled and cut into large pieces)
2 leeks (white and light green parts only, sliced 1/4" thick)
1 vidalia onion (large, peeled and chopped)
4 shallots (peeled and cut in halves)
2 garlic cloves (minced)
2 garlic heads (optional)
1/3 cup all purpose flour
4 cups beef broth (or beef stock, heated)
2 Tbsp red wine vinegar
Kosher salt (to taste)
1/2 tsp black pepper (plus more to taste)
1/4 tsp nutmeg
Chopped fresh herbs (for garnish)

Instructions

Start preheating the oven to 350F.
If you like garlic and want to add a couple of full heads, it's a creamy deliciousness once cooked, do as follows. Remove as much loose skin as you can. Cut off about a quarter to one third from one end. Garlic heads will go in the braising pan later, while some of the cut off pieces can be used in this recipe in place of the two required garlic cloves and the rest can be saved for other uses.
Heat the olive oil with two tablespoons of butter in a braising pan over medium-high heat. Add the beef and brown on all sides. Remove the meat from the braising pan and set aside.
Add the onions, mushrooms, shallots, carrots and leeks. Saute until the vegetables are slightly softened, about 4-5 minutes. Add the minced garlic and continue sauteing for another minute.
Add the remaining two tablespoons of butter and let it melt, while constantly stirring. Turn the heat down to low. Have the broth ready. Add the flour and stir briskly until it is fully incorporated. Pour in the broth, turn the heat up to medium high and let the liquid mixture come up to a boil. Reduce heat to medium and simmer, constantly stirring, until the mixture starts to thicken. It shouldn't take long, less than a minute. Remove from heat.
Add the pepper and nutmeg, stir, then salt to taste. Stir in the red wine vinegar. The sauce may taste a little too tart right after you add the vinegar, but it will be perfect by the time it's done cooking.
Nestle beef pieces and garlic heads, if using, in the sauce, spreading them out evenly.
If using, place the garlic bulbscut side up. Garlic smell can be quite strong, so add those bulbs only if you love garlic and have a good ventilation in the kitchen. If you place it cut side down, the sauce will get infused with garlic too much.
Cover and braise in the oven at 350F for 3-4 hours. I think the beef only gets better if cooked a little longer.
Serve with freshly made mashed potatoes, garnish with chopped fresh herbs, and enjoy.

Nutrition

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Comments

Sassan says
July 29, 2024 at 5:32 pm

I just made it, is delicious and nutritious plus easy to digest.
Note: cooked the whole thing on stove top! And added red wine on meat while was cooking separately on sauce pan with butter and water, turned great!!!!
Reply
- victor says
  July 30, 2024 at 12:00 pm
  Happy to hear it, Sassan. Enjoy!
  Reply
jim says
February 04, 2023 at 10:46 pm

made this today. everyone loved it. only issue was i took the carrots out after an hour. they were plenty done and would have been mush if i left them in the entire 3 hours and i cut them big. i used beef shanks. thanks for the recipe.
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- victor says
  February 06, 2023 at 12:11 pm
  Enjoy!
  Reply
Anna says
February 01, 2023 at 5:41 pm

Just made this and put it in the oven. WOW!!! The aroma alone is making me salivate and taste so good. Can’t image how delicious it will be once done. Thank you for sharing.
Reply
- victor says
  February 06, 2023 at 12:18 pm
  You are very welcome. Enjoy!
  Reply
Lea says
December 14, 2022 at 1:29 pm

I make this frequently! My daughters favourite! It’s delicious!
Reply
- victor says
  December 15, 2022 at 10:25 am
  Glad to hear it. Enjoy!
  Reply
Michell Pease says
December 05, 2022 at 9:54 pm

This is a beautiful full flavoured casserole. I have used beef cheeks and they to are sentational
Reply
Janice Farren says
October 29, 2022 at 8:16 pm

I loved this recipe, absolutely delicious. I used beef neck bones which I’ve never tried that cost only $6. The depth of flavor was amazing, I opted for the 2 heads of garlic, definitely glad I did as I felt that made all the difference to the richness and taste. The meat was incredible and fell off the bone. The bone in meat is the right choice for sure. Followed the recipe as written and wouldn’t change anything. I used fresh thyme as a garnish.
Reply
- victor says
  February 10, 2023 at 11:57 am
  Happy to hear it, Janice. Thank you for the kind words. Enjoy!
  Reply
Jaclyn says
August 10, 2022 at 11:27 pm
If I do not have a braising pan, nor a Dutch oven, is there any way I can make this recipe? I have a turkey roaster. . .lol would that work to cook it in after preparing meat and veggies on a cast iron skillet? If so, how do I get the flour added to the veggies and broth before transferring? I only have a 10 inch cast iron. . . . I have also obviously never braised before but this looks sooo good I have to make it!!! I looked up a braising pan online, 400$, no thank you. . .my groceries cost that much and I'd much rather eat than have something to cook nothing in. Thank you for the help and suggestions. God blesss.
Reply
- victor says
  August 17, 2022 at 10:35 pm
  Jaclyn, braising is a type of cooking where you combine a small amount of liquid, steam and evenly distributed heat. Meat is not covered in liquid all the way; the heat from the thick lid browns it from the top. It's hard to replicate the results with a turkey roasted. A cast iron pan will work if you have a CI lid for it. Braisers are not expensive, here is one on Amazon for less than $50. If you want to use a turkey roasted, you can, but the texture of the meat will be different. Good luck.
  Reply
Ariel says
June 07, 2022 at 10:50 am

I dont usually leave comments or reviews on recipes but I made this one last night and it turned out great! I had bought "mock tender" steaks from the grocery store not really understanding what they were. When I got home and realized they were not a tender piece of meat I felt stumped on how to cook them. Thankfully I found this recipe. I didn't have beef broth and I used chicken broth and it still turned out great. I was nervous with how the meat would turn out but it came out super tender! Thank you for a delicious and easy to follow recipe!
Reply
- victor says
  See Also
  Quick Sautéed Lentil Bowl with Hummus and Chili Oil Whipped Buttercream Frosting without Powdered Sugar How to Make Heavy Cream at Home Slow Cooker Beef Stroganoff
  June 07, 2022 at 12:37 pm
  You are very welcome. Glad you liked it. May I suggest trying this recipe with beef shanks? Delicious!
  Reply
LJ says
May 07, 2022 at 8:44 pm

I made this today and it was Awesome
Reply
Denise says
March 11, 2022 at 8:22 am

I made this recipe last night and my Husband had seconds and was raving about it. I followed the recipe exactly as written except I added small red potatoes. I cooked it for 3 hours on 350 and that was perfect. The flavors were amazing, the vegetables were perfect (I cut up the carrots pretty big). It was so nice to just open the Dutch Oven and serve it without having to mess with making the gravy. I am definitely keeping this in my regular rotation!!! So yummy. And it made the house smell so good.
Reply
Agnes says
January 07, 2022 at 6:28 pm
What are the best herbs to use for this dish?
Reply
Marie McLagan says
December 20, 2021 at 1:28 pm

Outstanding! The only change we made (after reading some comments) was cooking at 300 (instead of 350) degree oven for 4 hours.
Reply
- victor says
  December 20, 2021 at 5:37 pm
  Great to hear that. Enjoy!
  Reply
Cheryl in Michigan says
December 05, 2021 at 1:31 am

This will become my go to meat braising recipe. I loved the succulent ready to serve dish that I ended up with. No last minute finishing required. Just serve over potatoes, polenta (my choice), rice, noodles, etc. and sprinkle with fresh chopped parsley or other herbs. I did find that it was perfectly done in 3 hours at 350 degrees, and next time, I will check at 2 and 1/2 hours. Thanks for this wonderful basic braising recipe.
Reply
- victor says
  December 05, 2021 at 9:09 am
  You are very welcome, enjoy! And please check out my other recipes, plenty of really good ones here.
  Reply
Karen says
November 06, 2021 at 5:51 pm

Could I use extra oil in place of the butter? Can't have dairy.
Reply
- victor says
  November 07, 2021 at 1:08 am
  Hi Karen, yes, you can, it will be fine.
  Reply
Jennifer says
November 01, 2021 at 6:07 am

I got a beautiful braiser last year and was unsure how to use it. I've made your Braised Chicken several times now and it is now one of my favourite meals. Yesterday I made the Braised Beef, over mashed potatoes as instructed....and it was delicious! The house smelled amazing! It is hearty, comfort food at its finest.
I typically liked to use my slow cooker on Sundays so the meal is done in the morning, but with this and the chicken, I have prepped in the morning and then just put in the oven in the afternoon. The Beef I had in for 4 hours...but will reduce that time a bit next time. The liquid was almost gone....but just enough to enjoy over the potatoes.
Thank you for these recipes. They are making me feel like an accomplished cook. 😉
Reply
- victor says
  November 01, 2021 at 2:23 pm
  You are very welcome, Jennifer. Enjoy! I will be posting more of my favorite braiser recipe. One thing about braised beef - try this recipe with beef shanks. Get one or two beef shanks, ask them to cut those into 1.5" - 2" pieces. Beef shanks are divine when braised. I also use them to make Beef Pho, it's out of this world good. I let the broth cook for about 8 hours together with beef shanks. Then pull the meat off the bones and add it to the serving bowls. The best pho I've ever tasted.
  Reply
Kristin says
October 19, 2021 at 2:18 am

Wow! This recipe turned my cheap tough cut of beef into a gorgeous dinner fit for a king. Thank you so much for sharing this recipe.
If anyone is debating making this, I enthusiastically recommend it. It was easy, affordable, delicious, and it looks really nice straight out of the oven.
Reply
Ann says
October 10, 2021 at 9:56 pm
Is this recipe suitable for a slow cooker? If it is, is there anything that needs to be changed?
Reply
- victor says
  October 14, 2021 at 9:20 am
  To get the same flavor and consistency, I'd follow steps 1-6 as is then transfer to the slow cooker and cook on low for 6-7 hours, or 3-4 hours on high. Hope this helps.
  Reply
Mai McKinney says
October 01, 2021 at 7:37 am
How long will this have to be cooked if done in a crock pot? 8hrs on low or 4hrs on high???
Reply
- victor says
  October 02, 2021 at 12:21 am
  I do 6-7 on low and 3-4 on high, depending on the cut and the size.
  Reply
Regan Lowe says
September 02, 2021 at 10:05 pm

Hi!! I am going to try this recipe for the first time. What meat would be the best? I know you brisket, shank or chuck but what would be the preferred meat. Are beef short ribs an option?
Thank you so much,
Regan
Reply
- victor says
  September 03, 2021 at 11:14 am
  Regan, any cut that is well-marbled or has a lot of connective tissue would really benefit from braising. Beef short ribs are fantastic when braised but can be a little fatty sometimes so trim off some fat if there is too much. I don't think there is a preferred cut, all of those will work great and have a slightly different appeal. If I were to pick a beef cut for braising, I'd say beef shanks. They are not too fatty and have a lot of connective tissue that gelatinizes and makes the meat super tender and very flavorful. Trimmed brisket and short ribs would be my close next pick. Super flavorful cuts. I have a recipe for braised brisket on my blog. Chuck is good if it's well-marbled (choice and higher, angus is very good).
  Reply
janet says
August 22, 2021 at 5:16 pm

This recipe was so delicious!!! Perfect flavors all came together after 4 hours the meat was so tender with perfect amount of gravy. I served over parmesan polenta with fresh parsley on top! Yummy and so easy!!
Reply
- victor says
  August 23, 2021 at 12:31 pm
  I am happy that you liked it. Enjoy and be sure to try my other recipes.
  Reply
Doug says
August 22, 2021 at 8:09 am

When making I like adding some dried fruit e.g.. apricots, prunes and one or two orange peels.
Reply
- victor says
  August 22, 2021 at 11:06 am
  Sounds delicious.
  Reply
Thelma Louise says
July 16, 2021 at 2:12 am
This looks really good and I’m thinking about trying it this weekend.
Question: Is 350 degrees correct? That seems high for a 3-4 hour braise. When I think of braising I think “low and slow” — 275-300 degrees.
Thanks in advance.
Reply
- victor says
  July 17, 2021 at 7:54 am
  Thelma, 350F is definitely correct and works well for my old electric oven. I use this temperature for all my braising. Now, as they say, every oven cooks differently and yours may be way more efficient than mine so keep an eye on your beef and start checking at 2 1/2 hours. I've had many people have success with this and other braising recipes but there were a couple of comments where people found the time at this temp a little too long and a lot of liquid evaporated. It just supports the idea that all ovens cook differently.
  Now, I've tried 275-300F and the beef never was tender enough to my liking. 350F seems to work perfectly though.
  Reply
  See Also
  Vegan Chickpea Pot Pie Pasta
  - Thelma Louise says
    July 19, 2021 at 1:02 pm
    Thanks for getting back to me Victor. 🙂
  - victor says
    July 19, 2021 at 2:02 pm
    You are very welcome.
David Cameron says
April 26, 2021 at 10:48 pm

I looked so good and so juicy over the potatoes. I made it tonight following the 350 degrees for3-4 hours. Closer to the 4 hours and there was not a drop of liquid left and was on the verge of burning. Either cook at a lower temp or for a shorter time. I was really bumbed. It tasted more burnt than delicious, My bad. I should have checked it more often.
Reply
- victor says
  May 08, 2021 at 9:35 am
  David, if you started with enough liquid, I think the lid on your braiser may have a large gap somewhere and too much liquid got evaporated. It's also possible that your oven cooks hotter than the set temperature. Both things have happened to me. After 4 hours, I still have a good amount of liquid left... looks like you may need to do some troubleshooting.
  Reply
Terri says
March 21, 2021 at 7:18 pm
This recipe is everything the reviews say it is. Absolutely delicious.
Reply
- victor says
  March 22, 2021 at 1:17 pm
  Glad you liked it. Enjoy!
  Reply
Rebekah says
March 11, 2021 at 10:39 pm
This was so delicious! I followed your recipe exactly, and I'm blown away by the flavor. Thank you for sharing!
Reply
- victor says
  March 12, 2021 at 12:29 pm
  You are very welcome.
  Reply
Brooks says
February 28, 2021 at 5:14 pm

I made this on a cold, wet winter day - absolutely delicious. Thanks for sharing the recipe!
Reply
- victor says
  March 05, 2021 at 9:09 pm
  You are welcome.
  Reply
MaryAnn Coy says
February 08, 2021 at 1:42 am

Hi Victor, I’ve tried twice to leave a comment but neither seems to be waiting moderation. So just wanted to say this was outstanding. Had to make some changes for medical reasons and work around for ingredients I didn't have plus some others I had on hand after inventorying fridge and freezers. There's a raging snowstorm outside so a quick market trip was not an option. Served this with fresh natural cider and that complimented it perfectly. Hubs requested it for Christmas dinner next year. My only caveat is the specified cuts of meat were way too fatty even trimmed, but a steak and a piece of lamb shoulder were marvelous. I think next time I'll use a lean pot roast for it. I did add some seasonings, we can't have salt but Mrs Dash Garlic and Herb, Liquid Smoke, cloves, and fresh ground pepper, extra garlic, and Low SodiumSoy Sauce in the gravy only, were excellent. This would be good with Lamb,Venison, or rabbit too. I will add more nutmeg next time, it's great in my Christmas Pie, I just should have added more, here. Or I have Mace as well. Thank you for this great recipe, haven't had this in years. Also saved your braised Chicken recipe and your recipe for ribs.MAC ⭐️⭐️⭐️⭐️⭐️ & ⭐️⭐️⭐️⭐️⭐️&❤️❤️❤️❤️❤️‼️
Reply
- victor says
  February 08, 2021 at 10:40 am
  Thank you, MaryAnn. Your comment went through OK. Thank you for the kind words and detailed feedback. Good tips, thank you for those.
  Reply
MaryAnn Coy says
February 08, 2021 at 1:15 am

👍👍❤️❤️‼️Fabulous! Hubs loved it. 3 bites in requested it for Christmas Dinner next year. This can easily prepped ahead and assembled in the morning. Once in the oven, covered, it needs no more attention than a slow cooker, except removing the cover at the 3 hour check and let it brown for the last hour. You have to brown the ingredients anyway so a slow cooker won't really save much time or effort. Used a lasagna pan well lined with heavy duty foil, with a foil lid, because that's what I had, worked perfectly. I used an assortment of meat pieces after cleaning out the freezer (beef and lamb!) I can recommend this for lamb or venison even a brace of rabbit and the results will be excellent. If I bought meat for thi, I'd go for a hearty bottom round pot roast, the short rib and brisket were way too fatty for me. We are on low Sodium diets so the only salt I used was a very low sodium soy sauce in the gravy/sauce only. I used extra garlic and onions, celery, and parsnips in addition, and baby Bella mushrooms (my shopper bought sliced, worked fine). If you choose not to use mashed potatoes, small round potatoes or chunked all purposed could be added here. Two ideas I got from my French Canadian Mother. I dredged the meat in seasoned flour ( Mrs Dash Garlic and herb, freshly ground pepper, reserved flour for gravy, it gets thoroughly cooked here). Then studded 2 extra chunked onions with whole clove, for added flavor, tried the nutmeg, next time I will use more or use mace instead. Made extra gravy by doubling that section of the recipe. Used the remained oil from browning the meats and vegetables, plus a mix of olive oil and butter. Added Liquid Smoke, LS Soy, Balsamic Vinegar, and freshly ground pepper to the gravy/sauce. Flavor was amazing. Roasted @ 375°F for 3 hours covered,,plus an additional hour uncovered, could have gone longer, or been held warm easily. We let it stand 30 minutes to finish the potatoes. Then served, it was sublime, and the roasted garlic was wonderful. This could be served over crusty artisan bread( my Mother used thick sliced of homemade bread) or over thick sliced sourdough bread, rice, polenta, or noodles as well! Next time, I might add some sweet potatoes. Recipe can be doubled or trebled easily for large gatherings. Just use bigger pots or it make twice.Recommend highly, it is not hard or complicated, no fancy cooking skills needed, just follow the recipe.we used a stir fry pan to brown everything and then layered the components. Gravy evenly over everything plopped the garlic heads on top with a pat of butter on each. Smells wonderful while cooking. We were setting up a slow cooker of country style ribs for Hubs lunches, while waiting and couldn't believe how good this smelled.⭐️⭐️⭐️⭐️⭐️ ⭐️⭐️⭐️⭐️⭐️‼️
Reply
- victor says
  February 08, 2021 at 10:38 am
  Very happy to heat it, MaryAnn. Thank you for such detailed feedback, I enjoyed reading it. Liked your tips too.
  Reply
Kathleen says
January 18, 2021 at 12:52 pm

Best Stew EVER! My husband was very impressed
Reply
Ruth says
January 17, 2021 at 9:09 am

Discovered your website today and tried this out. Lovely! I live in a country where food still comes from the market and is often seasonal and I also have to eat clean for my health. I love that your recipes use natural, easily available ingredients to make tasty dishes! Can't wait to try others out.
Reply
- victor says
  January 17, 2021 at 3:15 pm
  Thank you for the kind words, Ruth. I appreciate them. Happy cooking!
  Reply
Kristen says
January 02, 2021 at 9:41 pm
I'm sure it would've been delicious if it turned out like yours, with all that yummy sauce! Unfortunately I decided to cook it for 4 hours so the meat would be super tender. Guess I should've checked it at 3 hours. It was totally burned with no sauce left whatsoever. I followed the recipe exactly! We still ate it, but with burned parts of the beef and no delicious gravy on the mashed potatoes. Be careful and check it at 3 hours!
Reply
Sue says
November 01, 2020 at 9:29 am
Does it need to be sturred while braising?
Reply
- victor says
  November 01, 2020 at 10:09 am
  No, you don't need to. I like how the tops get a little browned, it adds more flavor. If you do, you won't get that. But nothing wrong with stirring just do it carefully.
  Reply
Lauren S. says
October 27, 2020 at 8:13 pm
I tried to get brisket but they had none in my grocery store. Next best thing was short ribs! I hope it still comes out good. I'm making it tomorrow, wish me luck.
Reply
- victor says
  October 29, 2020 at 8:46 pm
  Good luck! Let me know how it turns out. My absolutely best way to cook short ribs is to smoke them though. Check out my smoked shorts ribs recipe and make that if you can.
  Reply
Lauren S. says
October 25, 2020 at 11:44 pm
Hi quick question-im making this with short ribs & was just wondering if I u think it will be too fatty? I will separate the fat if it is but any thoughts?
Reply
- victor says
  October 27, 2020 at 6:54 pm
  Trimming fat off will help. I like making braised brisket, it's excellent. There is plenty of fat in brisket but when braised a lot of it will render off. Some fat will remain but I never felt like it was bad or untasty. You can always trim the remaining fat off on the plate.
  Reply
Amy says
October 24, 2020 at 5:33 pm

Hi Victor, can this recipe be cut in half? Would the cook time be the same?
Reply
- victor says
  October 27, 2020 at 6:55 pm
  Amy, you can cut it in half but the braising time will be the same.
  Reply
Mindi says
October 18, 2020 at 3:46 pm
I'm making this right now, so the answer won't help this time, but for future reference: what do you do with the garlic after it cooks? Do you take it out completely? Work the garlic into the stew? I'm a little confused. Excited to try this out though!
Reply
- victor says
  October 19, 2020 at 10:05 pm
  Hi Mindi,
  I serve it on the side. Using a fork, I squeeze it out little by little and enjoy with the dish. You can also squeeze it out and incorporate into the stew. You can also place peeled garlic cloves into the pan before cooking and by the time the beef is done, the garlic will almost disappear... mash what larger pieces are left over. If you are not a garlic lover, add a few peeled cloves, 3-5 will do. Hope this helps.
  Reply
Kim says
September 30, 2020 at 3:10 pm

This was seriously the best roast beef I have ever made. I made a few changes only due to ingredients I had on hand, subbed chicken broth for beef and added bouillon and Kitchen Bouquet but this was so tender and flavorful I will never make a beer roast any other way!
Reply
Stacy says
June 21, 2020 at 5:13 pm
Can this be made in a slow cooker
Reply
- victor says
  June 22, 2020 at 1:04 pm
  Hi Stacy, yes, you can. The flavor will be a bit different but you won't be disappointed.
  Reply
Loise says
May 17, 2020 at 9:09 pm

Awesome!! Added a few herbs near the end and a 1/2 teaspoon of cayenne and it was wonderful. At 3 1/2 hours had to add a can of chicken broth as it was really thick. (Didn’t have more beef stock)@. Do recommend beef stock as it is really rich. Turned out extraordinary.
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Bern says
May 17, 2020 at 3:05 pm
See that this recipe takes 3-4 hours, can I use my Instant Pot to make it?
Reply
- victor says
  May 17, 2020 at 4:00 pm
  You can but it won't have the same flavor/texture.
  Reply
Drew Porterfield says
May 12, 2020 at 8:21 pm
Added a 1/2 cup of roasted tomatoes for color and a splash of soy sauce instead of salt. Amazing!
Thanks for the recipe!
Reply
Helen Locke says
March 05, 2020 at 11:05 pm
Going to try this but love braised steak
Reply
- MaryAnn Coy says
  February 08, 2021 at 1:19 am
  
  One of the meat pieces I used was a steak, it was excellent. Would go for flank, skirt, round, lower fat flavorful cuts. Comes out for tender and very flavorful. I did add some seasoning though.
  Reply
Misti says
December 25, 2019 at 9:47 pm

We just made this for Christmas dinner and it was fantastic!!! Three teenage boys give thumbs up!
Reply
Sue F says
December 16, 2019 at 12:50 pm

Read the recipe and knew it would be perfect for buying ingredients at out local farmers' market. Thank so much for it.
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Jenny says
November 20, 2019 at 6:58 pm
In the oven now, I can't wait. It smells amazing, my sauce doesn't look anything like the picture though. It is kinda grayish, what did I do wrong?
Reply
- victor says
  November 20, 2019 at 7:12 pm
  Good deal! The color of the sauce will change as it cooks. But if it's not dark brown enough for you, you will need to brown the beef, the onions and the flour more next time. That's where the color comes from.
  Reply
Bryan says
November 03, 2019 at 6:49 pm

Great recipe. I didn’t use the leeks or the optional garlic. I followed everything else as listed.
I served it with a side salad (a simple basalmic dressing) and a Belgian Farmhouse Ale. One of the best meals I have made. Thanks for the recipe.
Reply
- victor says
  November 04, 2019 at 9:22 am
  You are very welcome, Bryan. Love Belgian ale, sound like a great pairing.
  Reply
Lyn Flemming says
August 06, 2019 at 5:25 pm

Delicious!!
Reply
ShakingBird says
March 19, 2019 at 8:09 pm
Thank you fnother superb offering! Definitely the best beef recipe I've ever made! Succulent, savory, and the veggies were perfect. Although, I think I'll quarter the onion next time so the chunks don't disappear.
You're my favorite resource for recipes!
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Kandy says
February 26, 2019 at 2:31 pm
Hi. I just found your recipes and have been spending my morning looking at them. I have to say that this one has really caught my eye (along with many poultry and pork recipes) and it looks glorious on top of the mashed potatoes. I will need to get some ingredients and look forward to making this for my family. Loving all your recipes!
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- victor says
  February 26, 2019 at 4:06 pm
  Hi Kandy, thank you for stopping by and dropping me a line. So nice of you. This braised beef recipe is one of our most favorite recipe, the seasonings are simple, but that's on purpose, to keep the beef flavor prominent. This recipe is great when made with 'beefy' cuts like brisket, short ribs, chuck, shanks. My wife and I love braised beef shanks, though our kids don't like the texture and prefer chuck and brisket. Lot's of options here with beef cuts and seasonings. Try this recipe with my garlic mashed potatoes, I highly recommend this combination.
  Reply
Steve Denvir says
February 11, 2019 at 9:22 am

Did it last night. we loved it. Thanks Victor.
Reply
- victor says
  February 11, 2019 at 9:52 am
  Happy to hear that, Steve. Make sure to try the baked chicken legs, my latest recipe, they are fabulous.
  Reply
Steve Denvir says
February 06, 2019 at 9:14 am
Hi Victor, I do a beef stew which is very similar. But just before serving, I hit it with a Tbsp of red wine vinegar and one of Dijon.
Together, they really brighten up the dish.
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- victor says
  February 06, 2019 at 9:40 am
  Thanks for the tip, Steve. Sounds like a great idea. I will try it.
  Reply
Anna says
January 27, 2019 at 1:02 pm

My family loved this braised beef. I've tried many recipes but this one really stood out. I liked the nutmeg flavor on the beef, what a great idea to use it. I used freshly ground nutmeg, it's so aromatic. The sauce was thick and delicious. I am not a big fan of tomato-based sauces so this one really hit the spot for me. Great recipe! Thanks for sharing.
Reply
- victor says
  January 29, 2019 at 8:50 pm
  So happy to hear that, Anna. You are welcome.
  Reply