Tender and Flavorful Beef Cubes
Learn to cook tender, flavorful beef cubes with this versatile recipe. Perfect for stews, stir-fries, or as a standalone dish, these beef cubes will elevate your meals.
Equipment
- Dutch oven or heavy-bottomed pot with lid
- Oven-safe pot or casserole dish
- Tongs or slotted spoon
Ingredients
- 2 lbs beef chuck cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion diced
- 3 cloves garlic minced
- 2 cups beef broth
- 1 cup red wine optional, can substitute with more broth
- 2 tbsp tomato paste
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Preheat your oven to 325°F (165°C). Season the beef cubes generously with salt and pepper.
- In a large Dutch oven, heat the olive oil over medium-high heat. Brown the beef cubes in batches to avoid overcrowding, ensuring a nice sear on all sides. Remove the beef and set aside.
- In the same pot, add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Stir in the tomato paste and cook for 2 minutes. Deglaze the pot with red wine (if using) or beef broth, scraping up any browned bits from the bottom.
- Return the beef cubes to the pot. Add the beef broth, thyme, and bay leaves. Bring to a simmer, then cover and transfer to the preheated oven.
- Braise in the oven for 1.5 to 2 hours, or until the beef is tender and easily shreds with a fork. Check occasionally and add more broth if needed to keep the beef submerged.
- Once done, remove from the oven, discard the bay leaves, and adjust seasoning with salt and pepper to taste. Serve hot.
Notes
Chef's Tips:
• For even more tender beef, marinate the cubes in wine and herbs overnight before cooking
• Avoid overcrowding the pan when browning to prevent steaming instead of searing
• Serve with crusty bread to soak up the delicious braising liquid
Food Safety:
• Ensure beef reaches an internal temperature of at least 145°F (63°C) for safety
• Store leftovers in the refrigerator within 2 hours of cooking