Braised Beef & Potatoes is the ultimate comfort food that everyone loves. This dish combines tender, flavorful beef with creamy potatoes, making it perfect for cozy family dinners or special occasions. It’s an uncomplicated recipe that allows you to savor rich flavors without spending hours in the kitchen. Plus, it’s customizable to suit your tastes!
Recipe Information
Prep Time: 20 minutes
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 50 minutes
Servings: 6
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 450
Protein: 35 grams
Carbohydrates: 30 grams
Fat: 20 grams
Fiber: 5 grams
Sugar: 3 grams
Sodium: 800 mg
Why Make Braised Beef & Potatoes
Braised Beef & Potatoes is not just a hearty meal; it’s a perfect balance of protein and vegetables. The slow cooking process brings out the natural flavors of the ingredients, making this dish incredibly satisfying. With minimal hands-on time, you can prepare other things while it simmers away. Plus, it’s a great way to use affordable cuts of beef that become tender through slow cooking.
How to Make Braised Beef & Potatoes Step by Step
Ingredients
- 2.5 pounds boneless beef chuck roast, cut into 2-inch chunks
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 4 cups beef broth (low sodium preferred)
- 1 tablespoon all-purpose flour (optional, for sauce thickening)
- 1.5 pounds baby potatoes, washed
- Salt to taste
- Freshly ground black pepper to taste
- 1/4 cup crumbled blue cheese
- 2 tablespoons fresh parsley, chopped
Directions
The Tenderness Secret: Proper Searing! Pat the beef chunks thoroughly dry with paper towels. This is crucial for a good sear. Season generously with salt and pepper. Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat until shimmering. Add beef in a single layer, in batches if necessary, to avoid overcrowding. Sear beef on all sides until deeply browned, about 3-4 minutes per side. This crucial step creates a flavorful crust that locks in juices during slow cooking. Remove beef from the pot and set aside.
Reduce heat to medium. Add chopped onion to the pot and cook, stirring occasionally, until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant. Pour in beef broth, scraping up any browned bits from the bottom of the pot with a wooden spoon. Bring the liquid to a simmer.
Return the seared beef chunks to the pot. Ensure the liquid mostly covers the beef; add a little more broth or water if needed. Bring back to a gentle simmer. Cover the pot tightly with a lid and transfer to a preheated oven at 325 degrees F (160 degrees C). Cook for 2.5 hours.
The Potato Prep & Final Tenderness Push: After 2.5 hours, carefully remove the pot from the oven. Stir in the baby potatoes. Re-cover and return to the oven for another 1 to 1.5 hours, or until the beef is incredibly fork-tender and the potatoes are easily pierced with a fork. The beef should almost fall apart when gently prodded. This long, low, slow cooking is the ultimate guarantee of tenderness.
Once the beef is tender, remove the pot from the oven. If your sauce isn’t as thick as you’d like, you can create a slurry: whisk 1 tablespoon of flour with 2 tablespoons of cold water until smooth. Stir this into the simmering sauce in the pot, cook for a few minutes until thickened to your desired consistency.
The Golden Rule: Rest! Allow the beef and potatoes to rest in the pot for 10-15 minutes before serving. This allows the juices to redistribute throughout the meat, ensuring maximum succulence and preventing any hint of dryness.
Ladle the braised beef, potatoes, and plenty of rich sauce into bowls. Garnish with crumbled blue cheese and fresh chopped parsley before serving. Enjoy your perfectly tender, unbelievably flavorful meal!
How to Serve Braised Beef & Potatoes
Serve Braised Beef & Potatoes with a side of crusty bread to soak up the rich sauce. A light salad with vinaigrette can add freshness to balance the hearty dish. Consider pairing it with green beans or steamed broccoli for a complete meal.
How to Store Braised Beef & Potatoes
Store leftovers in an airtight container in the fridge for up to four days. Reheat in the microwave or on the stove, adding a splash of broth if needed to keep it moist. For longer storage, you can freeze Braised Beef & Potatoes in portions for up to three months.
Expert Tips for Cooking Braised Beef & Potatoes
- Pat the beef dry before searing to achieve a perfect crust.
- For even more flavor, add herbs like thyme or rosemary while braising.
- Don’t rush the cooking time; low and slow is the secret to tender beef.
- Ensure the pot is tightly covered to prevent moisture loss.
- Use leftover beef broth or wine for adding depth to the sauce.
Delicious Variations of Braised Beef & Potatoes
- Try adding a splash of red wine for a richer sauce with a hint of acidity.
- Experiment with different herbs, such as rosemary or thyme, for aromatics.
- For a spicier kick, add diced jalapeños or crushed red pepper flakes while cooking.
Conclusion
Braised Beef & Potatoes is a dish worth trying. With its savory profile and melt-in-your-mouth texture, it promises to be a crowd-pleaser. It’s simple, satisfying, and perfect for a busy day or a gathering with loved ones. Enjoy the delightful flavors and tender goodness in every bite!
Braised Beef & Potatoes
Ingredients
For the Beef
- 2.5 pounds boneless beef chuck roast, cut into 2-inch chunks Affordable cuts of beef that become tender through slow cooking.
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 4 cups beef broth (low sodium preferred)
- 1 tablespoon all-purpose flour (optional, for sauce thickening)
- 1.5 pounds baby potatoes, washed Can substitute with other potato varieties.
- Salt to taste
- Freshly ground black pepper to taste
- 1/4 cup crumbled blue cheese Optional for garnish.
- 2 tablespoons fresh parsley, chopped Optional for garnish.
Instructions
Preparation
- Pat the beef chunks thoroughly dry with paper towels and season generously with salt and pepper.
- Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat until shimmering.
- Add beef in a single layer, sear on all sides until deeply browned, about 3-4 minutes per side. Remove beef from the pot and set aside.
- Reduce heat to medium, add chopped onion to the pot and cook until softened, about 5-7 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Pour in beef broth, scraping up any browned bits from the bottom of the pot.
- Return the seared beef to the pot, ensuring the liquid mostly covers the beef, and bring back to a simmer.
Braised Cooking
- Cover the pot tightly and transfer to a preheated oven at 325 degrees F (160 degrees C). Cook for 2.5 hours.
- After 2.5 hours, carefully remove the pot from the oven and stir in the baby potatoes.
- Re-cover and return to the oven for another 1 to 1.5 hours, or until the beef is tender and potatoes are easily pierced with a fork.
Finishing Touches
- If the sauce isn’t as thick as desired, whisk 1 tablespoon of flour with 2 tablespoons of cold water until smooth, then stir into the sauce in the pot.
- Allow the beef and potatoes to rest in the pot for 10-15 minutes before serving.
- Ladle the braised beef, potatoes, and sauce into bowls and garnish with crumbled blue cheese and fresh parsley.
