Braised Beef with Mushrooms and Carrots

Ingredients

• 3.5 lb Chuck Roast (cut into 3‑4 inch chunks)
• 1.5 tsp Salt (kosher or sea salt)
• 1 tsp Black Pepper (freshly ground)
• 1 tsp Garlic Powder (adds crusty flavor)
• 2 tbsp Olive Oil (for searing)
• 2 tbsp Unsalted Butter (for sautéing veggies)
• 8 oz Mushrooms (sliced)
• 2 Carrots (peeled and sliced into 1/4‑inch rounds)
• 1 Garlic Head (cut in half crosswise)
• 1 cup Red Wine (dry cooking wine)
• 2 sprigs Fresh Thyme (optional)
• 2 Bay Leaves
• 2 tsp Worcestershire Sauce
• 2 cup Beef Broth (low‑sodium)

Instructions

1. Trim and Cut the Beef

   Trim excess fat from the chuck roast and cut into 3‑4 inch chunks, about 1‑inch thick. Place the pieces on a plate.

   Time: PT10M

2. Season the Beef

   Generously season all sides of the meat with salt, black pepper, and garlic powder. Toss to coat evenly.

   Time: PT5M

3. Sear the Beef

   Heat olive oil in the Dutch oven over medium‑high heat until shimmering. Working in batches, add the beef pieces without crowding. Sear each side 2‑3 minutes until a deep brown crust forms, then transfer to a plate.

   Time: PT15M

   Temperature: Medium‑High

4. Sauté the Aromatics

   Reduce heat to medium, add butter to the same pot, and melt. Add sliced mushrooms, carrots, and the halved garlic head. Sprinkle with a pinch of salt and pepper. Cook, stirring occasionally, until the vegetables begin to soften and the mushrooms release their liquid, about 8‑10 minutes.

   Time: PT10M

   Temperature: Medium

5. Deglaze with Red Wine

   Pour the cup of red wine into the pot, stirring to loosen any caramelized bits stuck to the bottom. Let the wine reduce by half, about 3‑4 minutes.

   Time: PT5M

   Temperature: Medium

6. Add Herbs and Seasonings

   Stir in thyme sprigs, bay leaves, and Worcestershire sauce. Return the seared beef pieces to the pot, nestling them among the vegetables.

   Time: PT3M

7. Add Braising Liquid

   Pour in enough beef broth so that the liquid reaches about half to two‑thirds of the height of the meat pieces (approximately 2 cups). Bring the mixture to a gentle simmer on the stovetop, about 5 minutes.

   Time: PT5M

   Temperature: Medium

8. Oven Braise

   Cover the Dutch oven with its lid and place it in a pre‑heated oven at 350°F. Braise for 2 hours, or until the meat is fork‑tender and falls apart easily.

   Time: PT2H

   Temperature: 350°F

9. Rest and Serve

   Remove the pot from the oven. Let the beef rest, covered, for 5 minutes. Remove bay leaves and thyme stems, then serve the tender chunks with the braising vegetables and sauce.

   Time: PT5M

Nutrition Facts

Calories

780

Protein

45 g

Carbohydrates

15 g

Fat

45 g

Fiber

3 g

Ingredient Substitutions

• Instead of Chuck Roast: Beef shoulder, Beef short ribs
• Instead of Garlic Powder: Fresh minced garlic
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Unsalted Butter: margarine, ghee
• Instead of Mushrooms: cremini mushrooms, button mushrooms
• Instead of Carrots: parsnips
• Instead of Red Wine: beef broth with a splash of balsamic
• Instead of Fresh Thyme: 1 tsp dried thyme
• Instead of Worcestershire Sauce: soy sauce
• Instead of Beef Broth: stock or water with bouillon

Equipment Needed

• Dutch Oven or Oven‑Safe Heavy Pot
• Chef’s Knife
• Cutting Board
• Tongs
• Wooden Spoon or Heat‑Resistant Spatula
• Measuring Cups and Spoons
• Oven Mitts
• Ladle (optional)
• Thermometer (optional) (optional)

Critical Steps — Do Not Skip

• Searing the beef without overcrowding the pan
• Deglazing with red wine to lift caramelized bits
• Ensuring the braising liquid reaches half to two‑thirds of the meat height
• Braising at a steady 350°F until the meat falls apart

Chef Tips from the Video

• For extra depth, add a splash of balsamic vinegar with the wine
• Toast the thyme sprigs briefly before adding to release aroma
• Use a cast‑iron Dutch oven for even heat distribution

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3‑4 days.

Freezer: Cool completely, then freeze in a freezer‑safe bag for up to 3 months.

Room temperature: Do not store at room temperature; refrigerate promptly.

Make-Ahead Tips

• Sear the beef and braise a day ahead; reheat gently on the stovetop or in the oven
• The sauce thickens when cooled; whisk in a little extra broth before serving if needed