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Braised Beef

Prep Time10 mins
Cook Time2 hrs
Total Time2 hrs 10 mins
Servings: 4
Author: Vanjo Merano


  • 2 lbs beef chuck or brisket cubed
  • 4 tablespoons extra virgin olive oil
  • 1 medium Spanish onion diced
  • 1 stalk celery chopped
  • 1 medium carrot peeled and chopped
  • 3 cups beef stock
  • 1 cup red wine
  • 1/2 teaspoon dried thyme
  • Salt and ground black pepper to taste


  • Heat a cooking pot and pour-in olive oil.
  • Sauté onion until soft and add dried thyme then put-in beef and cook for 5 minutes.
  • Pour-in red wine and bring to a boil.
  • Pour-in the beef stock and simmer until the beef becomes tender. This can be done using the following methods:
  • Slow cook for 4 to 5 hours using a Crockpot; Cooking in low heat using stovetop or burner; note that 2 to 2 1/2 hours is the average time to tenderize the meat and try to add water as needed; If you don’t have the time, you may pressure cook the meat for 40 minutes.
  • Add the carrots and celery then cook until the vegetables are tender.
  • Transfer to a serving plate then serve.


Serving: 4g