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Plate of slow-braised beef with mushrooms, leeks, and carrots served on a table.

Slow-Braised Beef with Mushrooms, Leeks, and Carrots

A comforting slow-braised beef dish with umami mushrooms, sweet leeks, and tender carrots, perfect for family gatherings.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 480
Ingredients Method Notes

Ingredients
  

For the Beef
  • 2 pounds beef chuck roast, cut into 2-inch chunks Look for marbled pieces for tenderness.
  • to taste salt and pepper
For the Vegetables
  • 1 cup mushrooms, sliced (cremini or button mushrooms work best)
  • 2 large leeks, trimmed and sliced Be sure to wash them well to remove any grit.
  • 3 medium carrots, peeled and diced
For the Braising Liquid
  • 2 cups beef broth (preferably low-sodium for better flavor control)
  • 1 cup red wine (a good quality dry wine will enhance the taste)
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 2 cloves garlic, minced

Method
 

Preparation
  1. Preheat your oven to 300°F (150°C).
  2. Season the beef chunks with salt and pepper. Heat a large Dutch oven or oven-safe pot over medium-high heat. Add a splash of oil and brown the beef on all sides (about 5-7 minutes). Transfer the beef to a plate.
  3. In the same pot, add the leeks, carrots, and mushrooms. Sauté for about 5 minutes, or until they begin to soften and release their flavors.
  4. Stir in the garlic, cooking for another minute until fragrant.
  5. Add the tomato paste, stirring to combine and cook for another minute.
  6. Pour in the red wine, scraping the bottom of the pot to deglaze it. Let it simmer for about 2 minutes.
  7. Add the beef broth and dried thyme, then return the beef to the pot. Ensure the beef is submerged in the liquid.
  8. Bring the mixture to a gentle boil, then cover the pot with a lid and transfer it to the preheated oven.
  9. Braise the beef in the oven for at least 3 hours, or until the meat is fork-tender. Check after 2 hours and give it a stir if needed.
  10. Remove from the oven, let it sit for 10 minutes, then serve warm.

Notes

Searing the beef: Take the time to brown the beef properly; it adds richness and depth to the dish. Vegetarian option: Swap the beef with hearty vegetables like eggplant or jackfruit and use vegetable broth instead. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For best flavor, reheat on the stove over low heat. This dish freezes wonderfully! Portion it out and freeze for up to 3 months. Thaw in the fridge before reheating.