Low-Heat Braised Beef with Mushrooms and Thyme

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Rich and tender beef slowly braised with earthy mushrooms and fresh thyme in a savory broth. This French-inspired low-carb recipe, ready in about 205 minutes, pairs beef chuck roast, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 6, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 lbs, cut into 2-inch cubes beef chuck roast
• 3 tbsp olive oil
• 1 large, diced yellow onion
• 4, minced garlic cloves
• 12 oz, sliced cremini mushrooms
• 1 cup dry red wine
• 2 cups beef broth
• 4 fresh thyme sprigs
• 2 tsp salt
• 1 tsp black pepper
• 2 tbsp all-purpose flour

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium heat. Toss 3 lbs beef chuck cubes in 2 tbsp all-purpose flour seasoned with 1 tsp salt and 1/2 tsp pepper. Brown the beef in batches for 3-4 minutes per side until a deep crust forms. Remove and set aside.
2. Step 2: Add 1 large diced onion and 4 minced garlic cloves to the pot and sauté for 5 minutes until softened and fragrant. Add 12 oz sliced cremini mushrooms and cook an additional 4 minutes until mushrooms release moisture and start to brown.
3. Step 3: Pour in 1 cup dry red wine to deglaze the pot, scraping up all browned bits, and simmer for 3 minutes until reduced by half. Return the browned beef to the pot and add 2 cups beef broth along with 4 sprigs fresh thyme.
4. Step 4: Reduce heat to low, cover the pot with a tight-fitting lid, and simmer gently for 3 hours, stirring occasionally, until the beef is fork-tender and the sauce thickens. Adjust seasoning with 1 tsp salt and 1/2 tsp black pepper if needed before serving.