Braised Beef
Braised Beef provides 65g protein and 944 calories per serving across 4 portions—one of the highest single-serving protein counts available. This stovetop braise cooks passively once seared, freeing your time for other meal components. Use it as your anchor protein for the week when you're prioritizing muscle gain and need to consolidate prep sessions.
Ingredients
- •Beef Chuck Roast(1361g)
- •1 tablespoon kosher salt
- •1 teaspoon ground black pepper
- •Olive oil(15g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Yellow Onion(480g)
- •Carrots
- •Celery
- •Garlic
- •Wine, Red, Table(240g)
- •Thyme, Fresh(5g)
- •Low Sodium Beef Broth(240g)
- •Potato, White, Boiled, No Skin
Instructions
- 1Preheat the oven to 325°F with a rack in the lower third and no racks above to make room for a Dutch oven or similar large, sturdy pot.
- 2Pat the beef dry with a paper towel and season generously on all sides with salt and pepper.
- 3Heat the oil in an oven-safe Dutch oven or similar large, sturdy pot over medium heat. Once shimmering, add the beef, working in batches to avoid crowding the pan. Sear until you have a golden-brown crust on all sides, about 3 minutes per side. Transfer seared beef to a plate and repeat with the remaining beef. Leave any drippings in the pot.
- 4With the pot set over medium heat, add the onions, carrots, and celery and cook, stirring often, until softened, about 5 minutes. Add the garlic and cook for 1 minute, until fragrant. Don't burn it!
- 5Return the beef to the pot along with any juices that have accumulated. Add the wine, scraping up any browned bits on the bottom of the pot. Add the thyme sprigs, broth, and a pinch of salt, and bring to a simmer. Turn off the heat. Cover the dish and carefully transfer to the oven. Braise for 2½ to 3 hours, until the beef is easily pierced with a knife. Remove from the oven.
- 6Fish out and discard the thyme sprigs. Cover the dish and let rest for at least 10 minutes and up to 1 hour before serving. Garnish with fresh thyme leaves. (See notes if you'd like to thicken the braising liquid).
Nutrition — Per Serving
944
calories
65g
protein
64g
fat
- Carbohydrates
- 13g
- Saturated fat
- 22.1g
- Sodium
- 250 mg
- Dietary fiber
- 2.2g
4 servings per batch · ~585g each
Macro data sourced from USDA FoodData Central
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How much protein does Braised Beef have per serving?
Each serving delivers 65g of protein and 944 calories with 64g fat and 13g carbs. This is a high-protein, low-carb option that maximizes protein per calorie spent.
How long does Braised Beef take to prep?
Marked as quick prep and batch-cooks 4 servings on the stovetop, making it efficient for meal-prepping multiple dinners in a single cooking session. You can portion and store all four servings at once.
Is Braised Beef good for muscle gain?
At 65g protein and 944 calories per serving, this recipe is well-suited for muscle gain phases when paired with adequate carbs from sides. The protein-to-calorie ratio is strong for driving protein synthesis without excessive caloric surplus.
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