Hairy Bikers Braised Beef

You don’t just make braised beef — you commit to it. It’s the kind of dish that fills the whole house with warmth, makes the windows fog up a bit, and turns a regular day into something worth remembering. There’s a certain romance to the ritual: the searing, the wine, the long slow roast… and then that first tender bite that falls apart on the fork like it’s been waiting for you all along.

I made this Hairy Bikers braised beef on a lazy Sunday, the kind where the kitchen becomes your main destination. It’s not flashy food — there’s no swirl of sauce or sprinkle of microgreens. It’s just big, bold, and proper comforting. And honestly, it tastes even better reheated the next day, which is my favourite kind of meal magic.

This is beef that’s had a good think in the oven — and it shows.

Why You’ll Love It

• Tender as anything — falls apart with a spoon, no exaggeration.
• Deep, savoury flavour from the red wine, beef stock, and herbs.
• Big batch cooking — feeds a crowd or stocks your fridge with leftovers.
• Proper pub-style comfort, without leaving your kitchen.
• Hands-off oven time means you can go read a book or just put your feet up.
• One-pot wonder if you’re using a Dutch oven. Fewer dishes = more joy.

Ingredients

• 4 lbs beef chuck roast, cut into large 3–4″ chunks
• 2 tbsp neutral oil (veg, sunflower, etc.)
• 1 yellow onion, chopped
• 2 large leeks (white/light green part), rinsed & sliced
• 4 garlic cloves, thinly sliced
• 3 large carrots, peeled and chopped
• 2 cups red wine (like Merlot or Cab Sauv)
• 2 cups beef stock (homemade if you’re feeling fancy)
• A few fresh thyme sprigs
• 2–3 dried bay leaves
• Kosher salt
• Freshly ground black pepper
• Fresh chives, for garnish
• Mashed potatoes, to serve

How to Make It

Pat it dry and season well:

Dry the beef chunks with kitchen roll until they’re squeaky clean. This is key to getting a gorgeous crust. Season generously with salt and pepper.

Sear for colour and flavour:

In a large Dutch oven, heat the oil until shimmering. Brown the beef in batches — don’t overcrowd the pot. You want that deep golden sear. About 3–4 mins per side. Set aside.

Soften the aromatics:

Lower the heat and toss in the onions, leeks, and garlic. Cook until they’re soft and fragrant — around 5 mins. Stir often, don’t rush this part.

Pour in the good stuff:

Add the wine and beef stock, give it a good stir, and bring it to a gentle simmer. Season lightly. Nestle the beef back into the pot and scatter in the carrots, thyme, and bay leaves.

Into the oven, low and slow:

Cover with a tight-fitting lid and pop it into a preheated 350°F (175°C) oven for 2½ hours. Don’t peek too much — just trust the process.

Uncover and finish:

Remove the lid and let it go another 30–45 mins. This lets the sauce reduce a bit and concentrates the flavours. Your kitchen should smell incredible by now.

Rest and serve:

Let it sit, lid back on, for about 45 minutes. This helps the meat relax and soak up all those juices. Reheat gently on the stove before serving with creamy mash and something green.

Common Mistakes and How to Dodge Them

Why is my beef tough?
It either didn’t cook long enough, or the heat was too high. Braising is a slow game — don’t rush it.

It’s too salty!
That likely happened from over-seasoning the liquid early on. Go easy at the start — you can always add more later.

My sauce is greasy.
Skim the fat before serving. A spoon works, or even kitchen roll gently laid on top.

It’s bland. What happened?
Did you brown the meat properly? That sear at the beginning is non-negotiable for flavour.

Storage and Reheating

• Fridge: Keeps well for 3–4 days in an airtight container.
• Freezer: Freeze in portions with a bit of sauce. Use within 2–3 months.
• Reheat gently: On the stove with a splash of stock or water. Or in the oven at 275°F, covered with foil.

Frequently Asked Questions

Can I use brisket instead of chuck?
Absolutely! Brisket works beautifully here. Just don’t trim all the fat — it keeps it moist.

Do I have to use wine?
You don’t have to, but it adds gorgeous depth. Replace it with more stock if needed, or try pomegranate juice for a twist.

Can I make this in advance?
Yes — and you should. It tastes even better the next day.

How do I thicken the sauce?
Let it reduce in the oven uncovered or simmer on the stove. You can stir in a cornstarch slurry at the end if you’re in a hurry.

Nutrition Facts (Per Serving)

• Calories: 590
• Fat: 24g
• Saturated Fat: 8g
• Cholesterol: 120mg
• Sodium: 890mg
• Carbohydrates: 39g
• Fibre: 8g
• Sugar: 10g
• Protein: 45g

More Hairy Bikers Recipe:

• Hairy Bikers Sweet And Sour Pork
• Hairy Bikers Beef Bourguignon Slow Cooker
• Hairy Bikers Chicken Chasseur