Braised Beef

Beef chuck browned, then braised low and slow with onion, carrot, and celery until it's fork-tender and falls apart in rich, savory shreds. It's braising at its most essential — just aromatics and water — relying on time and gentle heat rather than wine or stock to transform an inexpensive, hardworking cut into something silky and tender.

Serves 4–6

Ingredients

• 2½ lbs beef chuck roast, cut into 3–4 large pieces
• Salt and pepper
• 2 tablespoons neutral oil
• 1 large onion, roughly chopped
• 1 carrot, roughly chopped
• 1 celery stalk, roughly chopped
• 3 cups water
• 2 bay leaves

Braising

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The Most Forgiving Way to Cook Meat→

Method

Brown the beef

Heat the oven to 325°F and season the beef generously with salt and pepper. Heat the oil in a heavy pot or Dutch oven over medium-high heat and brown the beef well on all sides, in batches if necessary — this takes patience, about 8–10 minutes total per batch. Remove and set aside.

Build the braise

Add the onion, carrots, and celery to the pot and cook, stirring, until softened, about 5–7 minutes. Return the beef to the pot and add the water and bay leaves — the liquid should come about halfway up the meat.

Braise and finish

Bring to a bare simmer, press a sheet of aluminum foil over the top of the pot, set the lid on top, and transfer to the oven. Cook 3–4 hours, until the meat is fork-tender and pulls apart easily. Taste the liquid and adjust salt before serving.