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Braised Beef Chuck with Herb Jus

herb jus recipe
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Ingredients

Scale
  • 2 lbs beef chuck, cut into 2-inch cubes
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 medium carrots, sliced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste (optional)
  • 1 cup dry red wine (alcohol cooks off)
  • 2 cups beef broth
  • 2 tbsp fresh herb mix (4–5 sprigs thyme, 1 sprig rosemary, 2 bay leaves)
  • 1 tbsp Worcestershire sauce (optional)
  • 8 oz mushrooms, sliced (optional)
  • 2 tbsp fresh parsley, chopped (for garnish)

Instructions

  1. Preheat oven to 300°F. Pat beef cubes dry with paper towels and season generously with salt and pepper on all sides.
  2. Heat olive oil in a large Dutch oven over medium-high heat until shimmering. Working in batches, sear beef on all sides until deeply browned, about 2-3 minutes per side. Transfer to a plate.
  3. Reduce heat to medium and add onion, carrots, and celery to the pot. Cook for 5-7 minutes, stirring occasionally, until vegetables begin to soften.
  4. Add garlic and cook for another 30 seconds until fragrant. If using, stir in tomato paste and cook for 1 minute.
  5. Pour in red wine and scrape up all browned bits from the bottom of the pot with a wooden spoon. Simmer for 5 minutes until reduced by half.
  6. Add beef broth, herb mix, and Worcestershire sauce if using. Stir to combine.
  7. Return beef to the pot along with any accumulated juices. Liquid should come about halfway up the sides of the meat.
  8. Bring to a gentle simmer, cover with a tight-fitting lid, and transfer to the preheated oven.
  9. Braise for 3 hours, or until beef is fork-tender and almost falling apart.
  10. If using mushrooms, add them during the last 30 minutes of cooking.
  11. Remove from oven and let rest, covered, for 15 minutes.
  12. Remove bay leaves and any herb stems. Taste and adjust seasoning if needed.
  13. Serve hot with plenty of the herb jus, garnished with fresh parsley.

Notes

  • For the most flavorful results, make this dish a day ahead and refrigerate overnight. The flavors will deepen and the beef will become even more tender.
  • If you prefer a thicker sauce, remove the meat once it’s tender and reduce the liquid by simmering uncovered on the stovetop.
  • Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: Braised Beef Chuck with Herb Jus, herb jus recipe, beef chuck braise, comfort food beef, slow cooked beef stew, dutch oven beef, tender beef

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