This Dutch oven braised beef is slowly cooked with onions and tomato juice until the meat becomes incredibly tender and easily pulls apart with a fork.
The recipe requires only a few basic ingredients and about 15 minutes of active preparation. After browning the beef and onions, the covered Dutch oven goes into the oven, where low, steady heat does most of the work.
The result is succulent pieces of beef in a rich tomato and onion sauce. Serve the meat over mashed potatoes, rice, pasta, or creamy polenta. You can also tuck it into warm pita bread with hummus and a crunchy cabbage salad.
Table of Contents
Why You’ll Love This Recipe
- Only a few simple ingredients
- About 15 minutes of active preparation
- Uses an affordable cut of beef
- Slowly cooks in one Dutch oven
- Tender enough to pull apart with a fork
- Tastes even better the following day
- Freezer-friendly
- Can be served in several different ways
What Is Braised Beef?
Braising is a cooking method in which meat is first browned and then slowly cooked in a covered pot with a relatively small amount of liquid.
The long cooking time helps break down the connective tissue in tougher cuts of beef. After several hours, the meat becomes tender and the cooking liquid develops into a flavorful sauce.
Unlike a traditional beef stew, this recipe has a very short ingredient list. Onions add sweetness, while tomato juice provides both acidity and enough liquid to keep the beef moist.
The Best Cut of Beef for Braising
Beef chuck is my first choice for this recipe. It contains enough connective tissue and fat to become tender and flavorful during slow cooking.
Other suitable cuts include:
- beef shoulder;
- boneless short ribs;
- brisket;
- beef neck;
- packaged beef stew meat.
Avoid very lean cuts such as tenderloin or sirloin steak. They are more expensive and may become dry during a four-hour braise.
Tomato Juice or Tomato Sauce?
The original version of this recipe is made with tomato juice. Its thinner consistency allows the beef to cook slowly without the sauce becoming excessively thick.
In the United States, you can use:
- plain tomato juice;
- low-sodium tomato juice;
- tomato passata diluted with broth;
- crushed tomatoes blended with a little water;
- tomato purée diluted until pourable.
Do not use concentrated tomato sauce without adding liquid, as it may become too thick and scorch around the sides of the pot.
How to Make Dutch Oven Braised Beef
Preheat the oven to 300°F.
Cut the beef into large, approximately 2-inch pieces. Pat the pieces dry with paper towels so they brown properly.
Heat olive oil in a large Dutch oven over medium-high heat. Working in batches, sear the beef until browned on several sides. Avoid crowding the pot because the meat will steam rather than brown.
Transfer the browned beef to a plate.
Add the sliced onions to the same pot. Cook for several minutes, scraping the browned bits from the bottom. The onions do not need to be fully softened because they will continue cooking in the oven.
Return the beef and any accumulated juices to the Dutch oven. Season with salt and black pepper.
Pour in enough tomato juice to come approximately halfway up the meat. Start with about 1½ cups, reserving the remainder in case the sauce needs more liquid later.
Bring the liquid to a gentle simmer, cover the Dutch oven, and transfer it to the preheated oven.
Braise for 3–4 hours. Check the meat after approximately 2½ hours. If the sauce looks too thick or the bottom of the pot appears dry, add more tomato juice or hot beef broth.
The beef is ready when it can be easily separated with a fork.
How to Know When Braised Beef Is Done
Cooking time alone does not determine whether the beef is ready. Different cuts and differently sized pieces may require slightly different times.
Insert a fork into one piece and twist gently. Properly braised beef should feel very soft and begin separating into fibers without much pressure.
If the beef remains firm or chewy, it probably needs more time. Cover the pot and continue cooking for another 30–60 minutes.
Important Recipe Tips
Dry the beef before searing
Excess moisture prevents browning. Pat the pieces thoroughly with paper towels before adding them to the pot.
Brown the beef in batches
Leave some space between the pieces. Crowding causes the temperature to drop and the beef to release liquid.
Use an oven-safe pot with a lid
A heavy Dutch oven distributes heat evenly and keeps the cooking environment moist.
Keep the oven temperature low
A temperature of 300°F allows the connective tissue to soften gradually without drying out the meat.
Check the liquid occasionally
The meat should not be completely submerged, but there should always be some liquid in the bottom of the pot.
Let the beef rest
After removing the pot from the oven, leave it covered for 10–15 minutes before serving.
Crunchy Cabbage Salad
I like serving the rich braised beef with a fresh salad made from red cabbage, carrot, mixed greens, and herbs.
Thinly slice the cabbage and grate the carrot. Add mixed salad greens and chopped parsley or cilantro. Season with salt, olive oil, and fresh lemon juice.
The crisp vegetables and acidity provide a refreshing contrast to the tender beef and tomato sauce.
Serving Suggestions
Serve Dutch oven braised beef with:
- mashed potatoes;
- rice;
- egg noodles or pasta;
- creamy polenta;
- bulgur;
- roasted potatoes;
- crusty bread;
- pita bread;
- cabbage salad;
- roasted or pickled vegetables.
For an easy pita sandwich, spread the inside of warm pita with hummus. Add cabbage salad and pieces of Dutch oven braised beef with a spoonful of tomato sauce.
Can I Make It Ahead?
Yes. This Dutch oven braised beef is oneof those recipes that often tastes even better the next day.
Cook the beef completely, allow it to cool, and refrigerate it together with the sauce. As it rests, the meat absorbs more of the tomato and onion flavor.
Before reheating, remove any hardened excess fat from the surface if necessary.
Storage and Reheating
Store the cooled beef and sauce in an airtight container in the refrigerator for up to 4 days.
Reheat gently in a covered saucepan over low heat. Add a splash of tomato juice, beef broth, or water if the sauce has become too thick.
You can also reheat it in a covered baking dish at 325°F until hot.
Can You Freeze Braised Beef?
Yes. Allow the meat to cool completely and place it in a freezer-safe container with plenty of sauce.
Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove or in the oven.
Dutch Oven Braised Beef in Tomato Sauce
Ingredients
Method
- Preheat the oven to 300°F (150°C).
- Pat the beef dry with paper towels and season it with salt and black pepper.
- Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat.
- Working in batches, brown the beef on several sides. Add the remaining oil as needed. Transfer the browned beef to a plate.
- Add the sliced onions to the Dutch oven. Cook for 4–5 minutes, scraping the browned bits from the bottom of the pot.
- Return the beef and any accumulated juices to the Dutch oven.
- Pour in approximately 1½ cups of tomato juice. The liquid should come about halfway up the meat.
- Bring the tomato juice to a gentle simmer. Cover the Dutch oven and transfer it to the preheated oven.
- Braise for 3–4 hours, checking the liquid after approximately 2½ hours. Add the remaining tomato juice or a little hot beef broth if the sauce becomes too thick.
- The beef is ready when it is very tender and easily pulls apart with a fork. If necessary, continue cooking for another 30–60 minutes.
- Remove the Dutch oven from the oven and let the beef rest, covered, for 10–15 minutes.
- To prepare the optional salad, combine the red cabbage, carrot, mixed greens, and herbs. Dress with olive oil, lemon juice, and salt.
- Serve the braised beef with its tomato sauce over mashed potatoes, rice, pasta, or polenta. Alternatively, serve it in warm pita with hummus and cabbage salad.
Notes
- Beef chuck, shoulder, neck, brisket, or stew meat can be used.
- Brown the beef in batches for the best flavor.
- Keep the Dutch oven covered while the beef braises.
- If the sauce becomes too thick, add hot tomato juice, broth, or water.
- Beef that still feels tough needs additional cooking time.
- Refrigerate leftovers with the sauce for up to 4 days.
- Freeze for up to 3 months.
Frequently Asked Questions
Can I make this in a slow cooker?
Yes. Brown the beef and onions on the stove first, then transfer everything to a slow cooker. Cook on LOW for 7–8 hours, until the meat is fork-tender.
Can I skip browning the beef?
Technically yes, but browning creates a deeper and more complex flavor. I recommend not skipping this step.
Why is my beef still tough?
Tough braised beef usually needs more time. Cover the pot and continue cooking for another 30–60 minutes.
Can I add garlic?
Yes. Add 2–3 minced garlic cloves to the onions during the final minute of sautéing.
Can I add vegetables to the Dutch oven?
Yes. Carrots, celery, mushrooms, or red bell pepper can be added. Keep in mind that this will change the simplicity and flavor of the original recipe.
What can replace tomato juice?
Use passata diluted with broth or water until it has the consistency of tomato juice. Crushed tomatoes can also be blended and diluted.