336 braised beef recipes

Rinderrouladen are classic German beef rolls stuffed with Dijon mustard, dill pickles, bacon, and onion then braised in beef broth. Served with a rich pan gravy for a traditional Sunday dinner.

Moroccan beef stew with chuck roast, cumin, ginger, coriander, pineapple chunks, and fresh tomatoes. A North African-inspired braise with warm spices and fruity sweetness.

Southwestern simmered beef stew with round steak, green chilies, stewed tomatoes, cumin, and oregano. A thick, chile-spiced braise that turns tough beef fork-tender.

Beef Brisket in Beer: a 4-pound brisket oven-braised in beer, chili sauce, brown sugar, and onions. Three hours to fork-tender, finished with a thick pan gravy. Serves 11.

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.

Beer-braised pot roast marinated overnight in dark stout with caraway, rosemary, and cloves, then slow-cooked until fork-tender. A German-Belgian style beef braise with a deep, malty gravy.

Pressure cooker pot roast braises beef in red wine and stock until fork-tender, finished with a pan gravy from the drippings. Sunday dinner shortened from hours to under an hour.

German spareribs and sauerkraut braised low and slow for 3 to 4 hours with paprika, caraway seeds, and beef bouillon. Finished with crispy fried bacon and served with dark bread.

Irish beef braised in Guinness stout with carrots, onions, and garlic, then finished with a rich reduced pan sauce. A hearty pub-style stew with deep, malty flavor.

Sweet and sour pot roast braised low and slow with ketchup, vinegar, brown sugar, and plump raisins. A tangy, fork-tender beef dinner that practically cooks itself.

German-style Rindergulasch with tender braised beef cubes in a paprika-spiced cream sauce, thickened with a flour slurry and served over noodles. A cozy one-pot dinner.

Beef stroganoff braised with Coca-Cola for a sweet, caramelized depth, finished with sour cream and mushrooms. A unique twist on the classic that tenderizes tough cuts beautifully.

Semur banka: Indonesian braised beef in dark soy sauce with tamarind, molasses, ginger, garlic, and nutmeg. Low and slow for 2 hours until fork-tender and saucy.

Braised kosher-cut short ribs with mirepoix, brandy, and beef stock, finished with arrowroot pan sauce and a topping of julienned onion and turnip. Restaurant-style holiday beef.

Flemish carbonades is a Belgian beef stew braised in beer with onions and garlic in the slow cooker. Fork-tender beef chuck in a thick, malty gravy.

Beef rump roast stuffed with olives, garlic, and salt pork, then braised low and slow in crushed tomatoes with raisins and onions. A Sicilian Sunday dinner classic.