Slow-Braised Beef with Fuding White Tea Reduction

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Tender beef slow-braised in a fragrant reduction of authentic Fuding white tea and aromatics, creating a delicate and uniquely savory dish. This chinese-inspired beef ready in about 210 minutes pairs beef chuck roast, Fuding white tea leaves, beef broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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

• 2 lbs beef chuck roast
• 2 tbsp Fuding white tea leaves
• 3 cups beef broth
• 1 large, diced carrot
• 1, diced celery stalk
• 1 medium, diced yellow onion
• 4, minced garlic cloves
• 2 tbsp olive oil
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 2 sprigs fresh thyme
• 1 tsp black pepper
• 1 tsp salt

Instructions

1. Step 1: Preheat your oven to 300°F. Heat 2 tbsp olive oil in a large oven-safe pot over medium-high heat. Season 2 lbs beef chuck roast with 1 tsp salt and 1 tsp black pepper, then sear in the pot for 3-4 minutes per side until deeply browned and crusty.
2. Step 2: Remove the beef and set aside. In the same pot, add 1 diced yellow onion, 1 diced carrot, 1 diced celery stalk, and 4 minced garlic cloves. Sauté over medium heat for 5 minutes until softened and fragrant.
3. Step 3: Meanwhile, steep 2 tbsp Fuding white tea leaves in 3 cups boiling water for 5 minutes; strain and reserve the tea liquid.
4. Step 4: Return the beef to the pot, pour in the 3 cups brewed Fuding white tea and 3 cups beef broth, then add 2 tbsp soy sauce, 1 tbsp brown sugar, and 2 sprigs fresh thyme. Bring to a simmer.
5. Step 5: Cover the pot with a lid and transfer to the preheated oven. Braise for 3 hours or until the beef is fork-tender and the sauce has thickened slightly, stirring halfway.
6. Step 6: Remove the thyme sprigs, adjust seasoning with salt and pepper if needed, and serve the beef sliced with the rich tea-infused sauce spooned over.