Easy Braised Beef Recipe (VIDEO)

Easy Braised Beef recipe for a tender and juicy beef meal, cooked in its own sauce. Slow cooked beef on the stove top with carrots, garlic and handful of spices, this family meal is loved by all.

Easy Braised Beef Recipe Image

This lovely recipe reminds me of the olden days where people didn’t have fancy kitchen gadgets, or didn’t have to rush through life eating take out. If you are looking for an extra easy braised beef recipe that always turns delicious, this is the one. It takes a few hours of slow cooking to get ready – just the way my Nona used to cook it lifetime ago. It pairs well with fluffy mashed potatoes of simple rice meal on the side (like my Mediterranean rice with leeks, tomatoes and olives).

Braised Beef – Ingredients

  • 600 g boneless beef chuck pot roast, from young animal (fresh or thawed meat works fine)
  • 1 carrot, chopped
  • 4 cloves of garlic, minced
  • 1 onion, red or white
  • 4 tbsp. olive oil, extra virgin
  • 1 tbsp. all-purpose-flour, heaping
  • salt and black pepper to taste
  • 1 bouillon cube, optional
  • water to cover meat in the pot, or broth or red wine

How to cook braised beef on the stove

Preparing this lovely meal is easy. Braising means that you let the meat cook slowly in a liquid of choice (red whine, broth, simply water). Cooking beef slowly means you need to follow 3 basic steps:

  1. Sauté all ingredients in olive oil for a while.
  2. Add liquid of choice
  3. Let it cook slowly on the stove top under a lid (for 2-3 hours). Add more liquid as needed.
  4. Add flour to the sauce to make it thicker.

HOW TO COOK BRAISED BEEF – VIDEO

MORE DELICIOUS RECIPES:

Easy Braised Beef Recipe Image

Easy Braised Beef Recipe (so tender)

Easy Braised Beef recipe on the stove with delicious vegetables and handful of spices. Old fashioned way of cooking beef slowly on the stove top.
CourseMain Course
CuisineEuropean
Keywordbeef
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes

Ingredients

  • 600 g boneless beef chuck pot roast, from young animal
  • 1 carrot, chopped
  • 4 cloves of garlic
  • 1 onion, red
  • 4 tbsp. olive oil, extra virgin
  • 1 tbsp. all-purpose-flour, heaping
  • salt and black pepper to taste
  • 1 bouillon cube, optional
  • water to cover meat in the pot, or broth

Instructions

  • In a large pot (like soup pot) with lid add olive oil and chopped beef and sauté for 5-10 minutes. Then, add minced onion, garlic and carrots. Sauté for another 10 minutes under a lid until vegetables get softer. Stir frequently if needed.
  • Next, add water/broth and bullion cube (if you use water I suggest you add bullion cube for taste), salt and pepper. Reduce the heat and let the meat cook but not boil. Let cook until meat is soft and tender – check with fork.
  • Add more water/broth as needed throughout the cooking process. Make sure to add as much water as needed to keep beef just covered.
  • Towards the end of cooking (e.g. 10 -15 minutes), in a small bowl add tbsp. of all purpose flour and a ladle (or two as needed) of the beef sauce. Beet well to avoid lumps. Then add the thick flour mix to the beef sauce and stir well.
  • Serve warm with some chopped parsley and a side.

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