French-Style Braised Beef with Herbed Beans, Roasted Potatoes, and Quick Pan Sauce

There’s something deeply comforting about a French-style braise: browned meat, aromatic onions and garlic, and a simmering sauce that turns silky and spoonable. This version is built for home cooks—tender beef, herbed beans, roasted potatoes with crisp edges, and a quick pan sauce to pull it all together.

Braised beef chunks and carrots in a rich sauce with herbs

6 generous servings (estimated) per full batch · About 210 minutes

https://cyrusramsey.com/french-style-braised-beef-with-herbed-beans-roasted-potatoes-and-quick-pan-sauce/

Ingredients

For the braised beef

  • 2 1/2 lb (about 1.1 kg) chuck roast, cut into 2-inch chunks
  • 1 teaspoon fine salt and 1/2 teaspoon black pepper for the beef, plus more to taste after braising
  • 2 tbsp all-purpose flour (for lightly coating)
  • 3 tbsp olive oil, divided
  • 1 large onion, diced
  • 2 carrots, diced
  • 3 celery stalks, diced
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 1/2 cups dry red wine, or 1 1/2 cups additional low-sodium beef broth
  • 3 cups (720 ml) beef broth , low-sodium preferred
  • 2 bay leaves
  • 1 tsp dried thyme (or 1 tbsp fresh thyme)
  • 1 tbsp Worcestershire sauce (optional, for extra savory depth)
  • 1 tbsp chopped fresh parsley, plus more to serve

For herbed beans

  • 2 cans (15 oz / 425 g each) cannellini beans, drained and rinsed
  • 2 tbsp olive oil
  • 1 small shallot or 1/2 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp Dijon mustard
  • 1/2 tsp dried oregano (or herbes de Provence)
  • 1/2 tsp kosher salt, plus more to taste
  • 1/4 tsp black pepper
  • 2 tbsp chopped fresh parsley
  • 1 teaspoon chopped fresh rosemary or thyme
  • 2–4 tbsp bean liquid or broth to loosen (as needed)
  • 1 tbsp lemon juice (to brighten)

For roasted potatoes

  • 2 lb (900 g) baby Yukon Gold or red potatoes
  • 2 tbsp olive oil
  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder (optional)
  • 1 tbsp chopped fresh rosemary or thyme (optional)

Quick pan sauce finish

  • 1 tbsp unsalted butter (optional but delicious)
  • 1–2 tbsp balsamic vinegar or red wine vinegar (to taste)
  • 1 tbsp chopped parsley
  • Optional: 1/2 tsp honey or sugar (only if needed to balance acidity)

Method

Recipe by Heather Schiefelbein.

  1. Brown the beef first. Pat the 2-inch beef pieces dry and season with the measured salt and pepper. Dust with flour. Heat 2 tablespoons of the beef’s olive oil in a Dutch oven; brown in uncrowded batches, about 3 minutes per broad side. Transfer to a plate. Keep the browned fat and fond unless scorched.
  2. Add the remaining tablespoon of the beef’s oil if needed. Cook onion, carrots and celery over medium heat for 8–10 minutes. Add garlic for 30 seconds, then tomato paste for 1 minute.
  3. Pour in wine or its broth replacement and scrape up the browned bits. Simmer 3–4 minutes. Return beef with its juices; add the 3 cups broth, bay leaves, thyme and optional Worcestershire. Cover and maintain a very gentle stovetop simmer for 2–2 1/2 hours, checking periodically. Add water if needed to keep liquid about halfway up the meat. It is ready when a fork twists easily through the beef; allow longer if still firm.
  4. Start the potatoes near the end of the braise, when the beef is nearly tender. Heat the oven to 425°F. Cut potatoes into even bite-size pieces, dry, then toss with their oil and seasonings. Roast on an uncrowded metal sheet pan for 35–45 minutes, turning once, until browned and tender.
  5. Make the beans during the last 15 minutes. Warm their olive oil in a skillet, soften the shallot for 3–4 minutes, then add garlic for 30 seconds. Stir in Dijon, oregano, drained beans, measured salt and pepper and a little broth. Simmer 8–10 minutes; finish with parsley, rosemary or thyme and lemon juice.
  6. Remove the bay leaves. If the beef sauce is thin, lift out the beef and simmer the sauce uncovered for 5–10 minutes. Stir in the optional butter, then add vinegar a little at a time and taste before adding more salt. Return the beef. Serve six plates with beans and potatoes; parsley finishes the plate.

Serving, useful notes and storage

This batch makes six generous plates. For two people, reserve four portions of beef and beans for two later dinners. Roast only the potatoes wanted tonight if you prefer crisp fresh potatoes later; keep the remaining raw potatoes uncut. Store beef in its sauce and beans separately.

Divide reserved cooked food into shallow containers and refrigerate promptly, within 2 hours (1 hour above 90°F). Keep the refrigerator at 40°F or colder. Use within 3–4 days, or any shorter limit noted here. Reheat cooked leftovers to 165°F, stirring liquids and checking several places. Bring soups and sauces to a boil when reheating. Keep fresh salad, bread and garnishes separate; warm only what you will eat.