Go Back

Slow-Braised Beef with Mushrooms, Leeks, and Carrots

A hearty and comforting dish featuring tender beef braised with mushrooms, leeks, and carrots, perfect for family gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 480
Ingredients Method Notes

Ingredients
  

For the Beef
  • 4 pounds beef chuck roast, cut into large 3–4 inch chunks Provides a rich flavor and tender texture when cooked slowly.
  • 2 tablespoons neutral oil Avocado or vegetable oil works best for searing.
  • 1 teaspoon kosher salt Plus more to taste.
  • ½ teaspoon freshly ground black pepper Adds warmth and depth to the seasoning.
For the Aromatic Base
  • 1 large yellow onion, chopped Enhances the overall flavor.
  • 2 large leeks, sliced Contribute a mild onion-like flavor.
  • 4 cloves garlic, thinly sliced For a pungent and aromatic kick.
  • 3 large carrots, peeled and chopped Lend sweetness and color to the dish.
  • 10 ounces mushrooms, cleaned and sliced Cremini, button, or baby bella work best.
For the Braising Liquid
  • 3 cups beef broth Homemade or low-sodium preferred.
  • 1 cup crushed tomatoes or tomato puree Adds brightness and a touch of acidity.
  • 4-5 sprigs fresh thyme Infuses flavor.
  • 2 leaves fresh bay leaves Deepens the overall taste.
  • Salt and black pepper to taste
For Serving
  • Fresh minced chives For garnish.
  • Creamy mashed potatoes or cooked rice Recommended to serve under the dish.

Method
 

Preheat the Oven
  1. Preheat the oven to 350°F (175°C).
Prepare and Season the Beef
  1. Pat beef chunks dry with paper towels and season with salt and black pepper.
Sear the Beef
  1. Heat oil in a large Dutch oven over medium-high heat. Add beef in batches and sear for 3-4 minutes per side until golden brown.
Sauté the Aromatics
  1. Reduce heat to medium and add onion, leeks, and garlic. Sauté for about 5 minutes until softened.
Add the Mushrooms and Carrots
  1. Stir in mushrooms and carrots, cooking for 6-8 minutes.
Build the Braising Liquid
  1. Pour in beef broth and crushed tomatoes to deglaze the pot. Add thyme and bay leaves, then season with salt and pepper.
Combine and Braise
  1. Return the seared beef to the pot, cover, and place it in the oven.
Slow Cook to Tenderness
  1. Braise for 2½ hours, then remove the lid and cook for another 30-45 minutes until the beef is tender.
Rest and Finish
  1. Remove from the oven, skim excess fat, and let beef rest for 30-45 minutes.
Serve
  1. Serve beef, mushrooms, and vegetables over mashed potatoes or rice, garnished with chives.

Notes

Consider adding a splash of apple cider vinegar or Worcestershire sauce for added depth. This dish can be made a day ahead for improved flavor.