Braised Beef & Potatoes
Braised Beef & Potatoes is the ultimate comfort food that combines tender beef with creamy potatoes, perfect for cozy family dinners or special occasions.
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.
Notes
Store leftovers in an airtight container in the fridge for up to four days; reheat with a splash of broth. For longer storage, freeze portions for up to three months. Consider adding red wine for richer sauce.