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Rosemary Braised Beef | This Honest Food

Rosemary Braised Beef

  • Author: This Honest Food
  • Prep Time: 10 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 10 minutes
  • Yield: Serves 4 1x
  • Diet: Gluten Free


Perfect for cool evenings when you need something comforting and cozy, this unfussy, braised beef with rosemary and root vegetables will keep you warm through the fall and winter.



For the beef:

  • 2 lbs beef chuck cubes
  • 1/4 cup tapioca, potato, or sweet potato flour
  • 1 tsp. gray sea salt
  • 3 tbsp. extra virgin olive oil

For the braise:

  • 2 carrots, diced (1/2-inch)
  • 1 celery stalk, diced (1/2-inch)
  • 1 small onion, diced (1/2-inch)
  • 3 sprigs fresh rosemary
  • 3 tbsp. Merlot or red wine
  • 1/2 cup chicken or beef stock
  • Addl sea salt to taste
  • Lemon wedges and parsley for garnish


  1. Preheat oven to 275 F.
  2. In a bowl or resealable bag, toss together beef, flour, and salt; set aside.
  3. In a Dutch oven or straight-sided skillet, heat oil over medium heat until shimmering. Shake excess flour off of beef cubes; add cubes to hot oil. Sear all side until lightly browned.
  4. Reduce heat to medium-low. Add carrots, celery, onion, and rosemary to pan. Cook, stirring occasionally, 2 minutes.
  5. Stir in wine, scraping up any browned bits from the bottom of the pan. Add stock; stir to incorporate. Bring to boiling, reduce to a simmer. Add salt to taste.
  6. Cover pan, transfer to oven. Allow to braise 3 hours, undisturbed.
  7. Remove pan from oven. Serve beef over sprouted rice, potatoes, rutabaga, or parsnips. Garnish with fresh lemon wedges and chopped fresh parsley.