Nut-Free Classic Braised Beef

Savor the rich, hearty flavors of our Nut-Free Classic Braised Beef, a timeless comfort food dish perfected with simple ingredients and a slow cooking method. Featuring melt-in-your-mouth boneless beef chuck roast, tender braised vegetables like carrots, celery, and onions, and a deeply savory sauce made with red wine and beef broth, this recipe is free from nuts but full of flavor. Each step of the preparation—from searing the beef for a caramelized crust to slow-cooking it in an aromatic blend of thyme, bay leaves, and garlic—ensures an effortlessly tender and flavor-packed result. Perfect for cozy family dinners or impressing guests, this dish is a stress-free centerpiece that pairs beautifully with creamy mashed potatoes or crusty bread for soaking up every drop of the luscious sauce. With minimal prep and oven-braising magic, this classic dish delivers bold, satisfying flavors in every bite.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 3 pounds boneless beef chuck roast
• 2 teaspoons salt
• 1 teaspoon black pepper
• 3 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 2 medium yellow onions, sliced
• 4 large carrots, sliced into chunks
• 3 stalks celery stalks, chopped
• 4 cloves garlic cloves, minced
• 2 tablespoons tomato paste
• 1 cup red wine
• 3 cups beef broth
• 4 sprigs fresh thyme
• 2 whole bay leaves

Directions

Step 1

Preheat your oven to 325°F (163°C).

Step 2

Pat the beef chuck roast dry with paper towels, and then season it evenly with salt and black pepper.

Step 3

Dredge the beef in all-purpose flour, shaking off any excess.

Step 4

In a large Dutch oven or heavy pot, heat olive oil over medium-high heat until shimmering.

Step 5

Add the beef to the pot and sear on all sides until browned, about 3-5 minutes per side. Remove the beef from the pot and set aside.

Step 6

In the same pot, add sliced onions, carrots, and chopped celery. Cook for about 5-7 minutes until the vegetables are softened.

Step 7

Stir in the minced garlic and tomato paste, cooking for an additional 1-2 minutes until fragrant.

Step 8

Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom.

Step 9

Add the seared beef back into the pot, along with the beef broth, fresh thyme, and bay leaves. The liquid should cover at least two-thirds of the beef.

Step 10

Bring the liquid to a simmer, then cover the pot and transfer it to the preheated oven.

Step 11

Braise in the oven for about 3 hours, or until the meat is fork-tender.

Step 12

Remove the pot from the oven and let it rest, covered, for about 15 minutes.

Step 13

Slice the beef against the grain and serve with the braised vegetables and sauce from the pot.

Nutrition Facts

Serving size	2872.9 grams (2872.9g)

Amount per serving	% Daily Value*
Calories	4195

Total Fat 303.00g	388%
Saturated Fat 114.30g	572%
Polyunsaturated Fat 2.70g
Cholesterol 1021mg	340%
Sodium 8424mg	366%
Total Carbohydrate 70.90g	26%
Dietary Fiber 12.00g	43%
Total Sugars 21.80g
Protein 262.50g	525%

Vitamin D 0IU	0%
Calcium 404mg	31%
Iron 42mg	235%
Potassium 5780mg	123%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 67.2%

Protein: 25.9%

Carbs: 7.0%