Slow-Braised Beef with Spice Blend

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-09 · Updated 2026-07-09

Tender beef slowly braised in a fragrant regional spice blend that highlights localized flavors with warming warmth and gentle heat. This middle eastern-inspired beef ready in about 195 minutes pairs beef chuck roast, olive oil, large, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, 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
• 3 tbsp olive oil
• 1 large, diced onion
• 4, minced garlic cloves
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp ground coriander
• 1 cinnamon stick
• 1/4 tsp crushed red pepper flakes
• 2 cups beef broth
• 1 cup diced tomatoes
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Season 2 lbs beef chuck roast with 1 tsp salt and 1/2 tsp black pepper, then sear each side until deeply browned, about 4 minutes per side. Remove and set aside.
2. Step 2: In the same pot, add 1 large diced onion and sauté for 5 minutes until soft and translucent. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Stir in 2 tsp ground cumin, 1 tsp smoked paprika, 1 tsp ground coriander, 1 cinnamon stick, and 1/4 tsp crushed red pepper flakes. Cook spices with the onion mixture for 2 minutes to bloom their aromas.
4. Step 4: Return the beef to the pot and add 2 cups beef broth and 1 cup diced tomatoes. Bring to a simmer, then reduce heat to low, cover, and braise gently for 2.5 to 3 hours, until the beef is fork-tender and the sauce has thickened.