Slow-Braised Spiced Beef with Tomatoes & Aromatics
A rich, melt-in-your-mouth beef dish simmered in tomatoes and warm spices — perfect over polenta, pasta, or roasted veggies. This deeply flavorful braise feels both comforting and exotic, making it a standout for dinner gatherings or cozy weekends.
- Prep Time: 30 mins
- Cook Time: 3 hrs
- Total Time: 3 hrs 30 mins
Ingredients
2 tbsp extra-virgin olive oil
2 large yellow onions, chopped
4 celery ribs, finely chopped
4 large carrots, peeled and finely chopped
2 (28-oz) cans whole stewed or crushed tomatoes
7 lbs chuck roast, fat trimmed, cut into 2-inch pieces
2–4 cups beef stock
10 garlic cloves, minced
4 tsp ground allspice
2 tsp ground cinnamon
2 tsp sea salt
1 tsp freshly cracked black pepper
4 sprigs fresh thyme
4 bay leaves
For Serving
Cooked polenta, pasta, zucchini noodles, or spaghetti squash
Instructions
Sear the beef: Heat olive oil in a large Dutch oven over medium-high heat. Sear beef pieces in batches until browned. Remove and set aside.
Sauté aromatics: In the same pot, add onions, celery, and carrots. Cook 8–10 minutes until softened. Add garlic, allspice, and cinnamon. Stir for 1 minute.
Add tomatoes and beef: Stir in tomatoes, then return beef to the pot. Add enough beef stock to just cover the meat.
Season and simmer: Add thyme, bay leaves, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 2.5 to 3 hours, until beef is fork-tender. Stir occasionally.
Serve hot over your choice of polenta, pasta, or veggies.
Nutrition
- Calories: 520
- Sugar: 8g
- Fat: 32g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 42g