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 chicken recipe, 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
Print Pin RateIngredients
- 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 bulbs cut 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.
Kathleen
Best Stew EVER! My husband was very impressed
Ruth
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.
victor
Thank you for the kind words, Ruth. I appreciate them. Happy cooking!
Kristen
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!
Sue
Does it need to be sturred while braising?
victor
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.
Lauren S.
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.
victor
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.
Lauren S.
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?
victor
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.
Amy
Hi Victor, can this recipe be cut in half? Would the cook time be the same?
victor
Amy, you can cut it in half but the braising time will be the same.
Mindi
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!
victor
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.
Kim
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!
Stacy
Can this be made in a slow cooker
victor
Hi Stacy, yes, you can. The flavor will be a bit different but you won’t be disappointed.
Loise
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.
Bern
See that this recipe takes 3-4 hours, can I use my Instant Pot to make it?
victor
You can but it won’t have the same flavor/texture.
Drew Porterfield
Added a 1/2 cup of roasted tomatoes for color and a splash of soy sauce instead of salt. Amazing!
Thanks for the recipe!
Helen Locke
Going to try this but love braised steak
Misti
We just made this for Christmas dinner and it was fantastic!!! Three teenage boys give thumbs up!
Sue F
Read the recipe and knew it would be perfect for buying ingredients at out local farmers’ market. Thank so much for it.
Jenny
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?
victor
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.
Bryan
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.
victor
You are very welcome, Bryan. Love Belgian ale, sound like a great pairing.
Lyn Flemming
Delicious!!
ShakingBird
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!
Kandy
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!
victor
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.
Steve Denvir
Did it last night. we loved it. Thanks Victor.
victor
Happy to hear that, Steve. Make sure to try the baked chicken legs, my latest recipe, they are fabulous.
Steve Denvir
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.
victor
Thanks for the tip, Steve. Sounds like a great idea. I will try it.
Anna
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.
victor
So happy to hear that, Anna. You are welcome.