THE SPICE MAGIC KITCHEN
Braised beef
Let gentle heat do the work for tender, saucy beef.
Beef chuck slowly softens in a covered pot with bay and carrots.
Images are AI-generated serving illustrations; actual portions and results may vary.
GET EVERYTHING READY
Everything you’ll need.
For 6 servings. Tap each ingredient as you get it ready.
Use the written amounts, not the portions shown in the illustrations. US volume and weight equivalents are approximate.
What equipment do I need?
Dutch oven with lid; tongs; instant-read thermometer.
The recipe at a glance.
See the sequence, then follow the full instructions below.
FOLLOW ALONG
4 simple steps.
One delicious result.
Illustrative preparation stage 1 Brown the beef
Medium-high; preheat oven to 325°F (165°C)
Have readyBeef, oil, salt, pepper
- Sear salt-and-pepper-seasoned beef in oil in batches.
Illustrative preparation stage 2 Build the base
Medium
Have readyOnion, carrots, garlic, tomato paste
- Cook onion, carrots, garlic and tomato paste in the pot after transferring beef to a plate.
SPICE MAGICBay Leaves WholeView this spice →Next: Braise gently ↓Illustrative preparation stage 3 Braise gently
325°F (165°C) oven
Have readyBeef, broth, bay
- Return beef with broth and bay and braise covered in the oven.
Illustrative preparation stage 4 Rest the beef
Off heat
Have readyNone
- Discard bay and rest the covered beef off heat before serving.
AT THE TABLE
A few good things alongside.
Steamed rice
Grilled zucchini
Crusty bread
AI-generated serving suggestions. Side dishes are separate from the recipe quantities.
A few things worth knowing.
Recipe development status
Untested original draft; kitchen review is required before publication.
Measuring your ingredients
US measures are approximate; use metric weights for repeatability.
Ingredients and allergens
Broth salt levels vary; check its label for allergens and adjust seasoning after tasting.
FROM YOUR SPICE SHELF