Description

This Tender Oven-Braised Beef with Mushrooms recipe is perfect for cozy nights when you want a comforting, hearty meal. The beef chuck is slowly braised in a rich mixture of beef broth, red wine, and aromatic herbs, resulting in melt-in-your-mouth meat and deeply flavorful sauce. Mushrooms, leeks, carrots, and garlic add layers of earthiness and sweetness, making this dish both satisfying and elegant.

Ingredients

Scale

Beef and Seasoning

3 lb beef chuck, cut into 2-inch pieces
2 tsp salt
1 tsp freshly ground black pepper
2 tbsp olive oil

Vegetables

8 oz mushrooms, sliced
2 large leeks, cleaned and sliced
4 medium carrots, peeled and cut into chunks
4 cloves garlic, minced

Liquid and Herbs

4 cups low-sodium beef broth
1 cup red wine (or substitute with beef broth)
2 tsp thyme, fresh or dried
2 bay leaves

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Instructions

Prepare the beef: Pat the beef chuck pieces dry with paper towels, then season them evenly with salt and freshly ground pepper to enhance their flavor.
Brown the beef: Heat olive oil in a large oven-safe Dutch oven or heavy pot over medium-high heat. Add the beef in batches, avoiding overcrowding, and sear until browned on all sides, about 3-4 minutes per batch. Remove and set aside.
Sauté vegetables: In the same pot, add the sliced mushrooms, leeks, and carrots. Cook over medium heat, stirring occasionally, until the mushrooms release their moisture and begin to brown and the leeks soften, about 5-7 minutes. Add the minced garlic and sauté for an additional minute until fragrant.
Deglaze the pot: Pour in the red wine (or beef broth if substituting), scraping the bottom of the pot with a wooden spoon to loosen any browned bits. Let it simmer for 2-3 minutes to reduce slightly.
Add broth and herbs: Return the browned beef to the pot along with any juices. Pour in the beef broth, add the thyme and bay leaves, and stir to combine. Bring the mixture to a gentle simmer.
Braise in the oven: Cover the pot with a lid and transfer it to a preheated oven at 325°F (160°C). Let it cook slowly for about 3 hours until the beef is tender and easily shredded with a fork.
Finish and serve: Remove the pot from the oven, discard the bay leaves, and adjust seasoning if needed with salt and pepper. Serve the tender braised beef and vegetables hot, spooning some of the rich sauce over the top.

Notes

For best results, use a heavy-duty oven-safe pot such as a Dutch oven to braise the beef evenly.
Red wine adds depth of flavor but can be replaced with additional beef broth for a milder taste or alcohol-free option.
Leftovers keep well in the refrigerator for up to 3 days and also freeze nicely.
Serve with creamy mashed potatoes, buttery noodles, or crusty bread to soak up the sauce.
Fresh thyme is preferred, but dried thyme works well if fresh is unavailable.