Braised Beef

Step 1

Cut the 2 lb beef chuck into 2-inch chunks and pat dry with paper towels. Season generously with the 1 tsp salt and 0.5 tsp black pepper.

Step 2

Heat the 2 tbsp olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the beef in a single layer, working in batches if needed, and sear until deeply browned on all sides, about 8 minutes total. Transfer to a plate.

Step 3

Reduce heat to medium. Add the 1 sliced onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add the 3 minced garlic cloves and cook until fragrant, about 1 minute.

Step 4

Stir in the 2 tbsp tomato paste and cook for 1 minute, until it darkens slightly. Pour in the 2 cups beef broth, scraping up any browned bits from the bottom of the pot.

Step 5

Return the beef to the pot. Bring to a simmer, then cover and reduce heat to low. Cook until the beef is fork-tender, about 1.5 to 2 hours, checking occasionally and adding a splash of water if needed.

Step 6

Once the beef is tender, uncover and simmer for 5-10 minutes to thicken the sauce slightly. Taste and adjust seasoning with salt and pepper if needed.

Step 7

Serve hot, spooning the rich broth over the beef. Great with rice, mashed potatoes, or crusty bread.