How to Cook Tender Beef at Home -

How to Cook Tender Beef at Home

Learn how to cook melt-in-your-mouth tender beef at home with this foolproof recipe. Using simple ingredients and a low-and-slow cooking method, you'll transform affordable beef cuts like chuck roast or brisket into fall-apart perfection. Sear the beef for maximum flavor, braise it with vegetables, herbs, and broth for 2-2.5 hours, and enjoy restaurant-quality results. Perfect for serving over mashed potatoes or noodles. Includes storage tips, common mistakes to avoid, and easy variations. Total time: 2.5 hours. Serves 3-4 people.

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Prep Time 15

Cook Time 2 5

Total Time 2 20

Servings: 4

Course: Main Course

Cuisine: Chinese, Italian

Calories: 385

Ingredients Method Video

Ingredients

For the Beef

1.5 kg beef chuck roast or brisket cut into large chunks
2 tablespoons vegetable oil
1 large onion roughly chopped
4 cloves garlic smashed
2 carrots cut into chunks
2 celery stalks cut into chunks
3 cups beef broth or enough to cover the meat halfway
1 cup red wine optional, but adds depth
2 bay leaves
4-5 sprigs fresh thyme or 1 teaspoon dried
1 teaspoon black peppercorns
Salt to taste

Ingredient Tips

Chuck roast is my go-to because it has enough fat to stay juicy. Brisket works beautifully too.
Don't skip the wine if you have it—it really does make a difference in flavor.
Fresh thyme is better than dried, but I've used dried plenty of times when that's all I had.

Method

Preparation

Before you touch the stove, pull the beef out of the fridge and let it sit for about 30 minutes. Meat straight from the cold just doesn’t brown the same way, and that browning is where a lot of the flavor starts.
Take a minute to really dry the beef with paper towels. It seems fussy, but it makes a difference. Any moisture on the surface will cause the meat to steam instead of sear, and you’ll miss that deep, caramelized crust.
Season the beef well with salt on all sides. More than feels reasonable at first. Some of it cooks off, and bland beef is hard to fix later.
Cut your vegetables into big, chunky pieces. They’ll be in the pot for a long time, so small cuts tend to break down and disappear. Bigger pieces hold their shape and give you something to actually bite into.

Serving Suggestions

I usually serve this tender beef over creamy mashed potatoes—they soak up all that incredible cooking liquid. But it's also fantastic with buttered egg noodles, crusty bread, or even polenta.
Spoon some of the vegetables and cooking liquid over the beef. If you want to make it look fancy, garnish with a bit of fresh parsley or thyme.
A simple green salad on the side balances out the richness perfectly.

Tips:

If you want the cooking liquid thicker, remove the beef at the end and simmer the liquid uncovered for 10-15 minutes to reduce it.
A pressure cooker or Instant Pot cuts the cooking time to about 45 minutes, but I prefer the slow method for texture.
Room temperature beef sears better, so take it out of the fridge early.