Slimmin Braised Beef

Yield: 6 Servings
Prep Time: 30 minutes
Cook Time: 2 hours 30 minutes
Total Time: 3 hours

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Recipe Details

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Ingredients

For the Beef and Marinade:

• 2 lbs (900g) beef round roast or chuck roast, trimmed of all visible fat and cut into 2-inch cubes

• 2 tablespoons low-sodium tamari or soy sauce

• 1 tablespoon balsamic vinegar

• 2 cloves garlic, minced

• 1 teaspoon freshly ground black pepper

For the Braise:

• 1 tablespoon olive oil or avocado oil

• 1 large yellow onion, roughly chopped

• 3 medium carrots, cut into 1-inch chunks

• 3 celery stalks, cut into 1-inch chunks

• 8 oz (225g) baby bella or white mushrooms, halved

• 3 cloves garlic, minced

• 2 tablespoons tomato paste

• 1 cup dry red wine (like Cabernet Sauvignon or Merlot) or additional 1 cup of beef broth

• 3 cups low-sodium beef broth

• 2 sprigs fresh rosemary

• 3 sprigs fresh thyme

• 2 dried bay leaves

• 1 tablespoon whole grain mustard

• Salt and pepper to taste

For the Final Touch (Optional):

• 2 tablespoons chopped fresh parsley

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Equipment

• Large Dutch oven or heavy-bottomed oven-safe pot with lid

• Tongs

• Wooden spoon

• Measuring cups and spoons

• Sharp chef’s knife

• Cutting board

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Instructions

Step 1: Prep and Marinate (15 minutes + 15 minutes resting)

Pat the cubed beef completely dry with paper towels—this is the secret to a good sear. In a medium bowl, combine the beef cubes, tamari, balsamic vinegar, minced garlic, and black pepper. Toss until every piece is evenly coated. Let it marinate at room temperature for 15-20 minutes while you chop your vegetables. This brief marination infuses the meat with a savoury base flavour.

Step 2: The Perfect Sear (10 minutes)

Preheat your Dutch oven over medium-high heat. Add the oil. Once the oil is shimmering, working in batches to avoid overcrowding, add the beef cubes. Sear until a deep brown crust forms on all sides, about 2-3 minutes per side. Do not rush this step! This fond (the browned bits on the bottom of the pot) is the foundation of your sauce’s flavour. Remove the beef with tongs and set it aside on a plate.

Step 3: Sauté the Aromatics (10 minutes)

Reduce the heat to medium. Add the chopped onion, carrots, and celery to the same pot. Sauté for 5-6 minutes, until the onions have softened and become translucent. Add the halved mushrooms and cook for another 4-5 minutes, until they have released their liquid and started to brown. Stir in the minced garlic and tomato paste and cook for one more minute until fragrant.

Step 4: Deglaze and Build the Sauce (5 minutes)

Pour in the red wine (or additional broth), using your wooden spoon to scrape all the delicious browned bits from the bottom of the pot. Allow it to come to a simmer and reduce by about half, which will take 2-3 minutes. This step cooks off the alcohol’s harshness and leaves behind a wonderful depth of flavour.

Step 5: The Long, Slow Braise (2+ hours)

Return the seared beef and any accumulated juices back to the pot. Pour in the beef broth until the meat is almost submerged. Add the rosemary, thyme, and bay leaves. Bring the liquid to a gentle boil, then immediately reduce the heat to the lowest possible setting. Cover the pot with a tight-fitting lid.

Let it simmer gently for 2 to 2 ½ hours. The key here is “low and slow.” You’re looking for the beef to be fork-tender, easily pulling apart with gentle pressure. Pro-Tip: Avoid the temptation to boil it rapidly, as this will make the meat tough.

Step 6: Finish and Serve (5 minutes)

Once the beef is tender, carefully remove the herb sprigs and bay leaves. Stir in the whole grain mustard, which will add a subtle tang and help thicken the sauce slightly. Taste the sauce and season with salt and pepper as needed. For a slightly thicker sauce, you can mash a few of the carrot pieces against the side of the pot and stir them in.

Garnish with fresh parsley and serve immediately.

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Serving Suggestions

This Slimmin’ Braised Beef is incredibly versatile.

• For a Low-Carb Option: Serve over a bed of creamy cauliflower mash, zucchini noodles, or simply in a bowl with a side of steamed green beans.

• For a Heartier Meal: Spoon it over a small portion of whole-wheat egg noodles, mashed potatoes, or brown rice to soak up every drop of the incredible sauce.

• For Meal Prep: This recipe tastes even better the next day, making it perfect for weekly lunches. Divide into airtight containers and store in the refrigerator.

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Nutrition Information

(Approximate values per serving, calculated without optional sides)

Why It’s “Slimmin'”: By using a lean cut, trimming all fat, and loading up on non-starchy vegetables, we’ve created a dish that is high in satiating protein and fibre while being significantly lower in calories and saturated fat than a traditional beef stew. The use of acid (vinegar, wine) and umami-packed ingredients (tomato paste, tamari, mushrooms) builds a complex flavour profile that doesn’t rely on butter or excess salt.

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Storage and Reheating

• Refrigeration: Allow the braised beef to cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days.

• Freezing: This dish freezes exceptionally well. Store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

• Reheating: Gently reheat on the stovetop over low heat, stirring occasionally, until warmed through. Add a splash of beef broth or water if the sauce has thickened too much.

Enjoy the profound comfort of a classic braise, now brilliantly reinvented for a healthier, vibrant you.