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Dutch oven braised beef in rich tomato sauce served in two bowls

Dutch Oven Braised Beef in Tomato Sauce

Tender pieces of beef slowly braised with onions and tomato juice in a Dutch oven until they easily pull apart with a fork.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: European, International
Calories: 430
Ingredients Method Notes

Ingredients
  

For the braised beef
  • 2.2 lb 1 kg beef chuck, cut into 2-inch pieces
  • 2–3 large onions sliced into thick half-moons
  • 2 tablespoons olive oil
  • 2 cups 475 ml plain tomato juice, divided
  • 1½ teaspoons kosher salt or to taste
  • ½ teaspoon ground black pepper
  • ½–1 cup hot beef broth or water only if needed
Optional cabbage salad
  • 2 cups 200 g thinly sliced red cabbage
  • 1 medium carrot grated
  • 2 cups 50 g mixed salad greens
  • ¼ cup chopped parsley or cilantro
  • 1–2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • Salt to taste
Optional serving ideas
  • Warm pita bread
  • Hummus
  • Mashed potatoes rice, pasta, or polenta

Method
 

  1. Preheat the oven to 300°F (150°C).
  2. Pat the beef dry with paper towels and season it with salt and black pepper.
  3. Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat.
  4. Working in batches, brown the beef on several sides. Add the remaining oil as needed. Transfer the browned beef to a plate.
  5. Add the sliced onions to the Dutch oven. Cook for 4–5 minutes, scraping the browned bits from the bottom of the pot.
    Chunks of beef and sliced onions browning in a Dutch oven
  6. Return the beef and any accumulated juices to the Dutch oven.
  7. Pour in approximately 1½ cups of tomato juice. The liquid should come about halfway up the meat.
  8. Bring the tomato juice to a gentle simmer. Cover the Dutch oven and transfer it to the preheated oven.
  9. 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.
    Fork-tender braised beef in tomato sauce after slow cooking in a Dutch oven
  10. 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.
  11. Remove the Dutch oven from the oven and let the beef rest, covered, for 10–15 minutes.
  12. To prepare the optional salad, combine the red cabbage, carrot, mixed greens, and herbs. Dress with olive oil, lemon juice, and salt.
  13. 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.