47 beef braise recipes

Mom's beef stew braised in red wine and tomato sauce with white wine vinegar, oregano, potatoes, and carrots. Low and slow comfort food for six.

Dutch oven pot roast braised with red wine, rosemary, thyme, sage, and bay leaves, with potatoes added in the last 30 minutes. A classic Sunday beef dinner with built-in gravy.

Slow cooker beef shanks braised in beer and tomato paste with mushrooms, carrots, red potatoes, and garlic, finished with fresh lemon zest and juice. Set it and forget it for up to 9 hours.

Beer-braised round steak slow-baked for 3 hours with onions, garlic, beef bouillon, brown sugar, and thyme. Fork-tender beef with a rich gravy, served over noodles or rice.

Pork chops simmered in a sweet-savory sauce of brown sugar, ketchup, garlic, and beef bouillon, finished with a sour cream gravy. A comforting, old-school braised pork chop dinner.

Filipino mechado: braised beef with potatoes, carrots, lime, soy, and tomato sauce. Classic Spanish-influenced Filipino comfort food, sliced and served with sauce.

Sauerbraten meatballs: cooked beef meatballs simmered in a tangy-sweet German-style gravy thickened with crushed gingersnaps. A 30-minute weeknight riff on the slow-braised classic.

Green chile pot roast with potatoes: beef brisket braised low in a roasted Cuban pepper and Hatch-style green chile gravy. Tender, Southwestern Sunday supper with russet potatoes added at the end.

Elva's carne guisada with beef chuck braised in a cumin-spiced gravy with Rotel tomatoes, onion, and bell pepper. Tex-Mex comfort food ready in 40 minutes.

Chinese pot roast with beef chuck braised in stir-fry sauce and burgundy wine with mushrooms. A tender, Asian-style pot roast with glossy mushroom gravy.

Swiss steak braised low and slow with onions, garlic, and ketchup until fork-tender. A simple, old-fashioned beef dinner with just a handful of ingredients.

Pennsylvania Dutch-style beef brisket braised with tangy sauerkraut and topped with square-cut dumplings. A hearty, old-world comfort dish that feeds a crowd of twelve.

Slow-roasted beef brisket braised in barbecue sauce until fork-tender, thinly sliced, and piled high on buns. Feeds 50 hungry guests with just 4 simple ingredients.

Three-ingredient foil-wrapped rump roast braised low and slow with onion soup mix and red wine. Fork-tender beef with a savory, wine-enriched pan sauce.

Moose stew braises cubed game meat with red wine, beef broth, pearl onions, carrots, and new potatoes. A Northwoods chop-house classic thickened with buttery beurre manie.

Glazed pearl onions caramelized with sugar, braised in beef stock, and finished with a splash of red wine vinegar. A sweet-and-tangy side dish using frozen pearl onions.