This post may contain affiliate links. Please see our disclosure policy.
Balsamic Braised Beef with Pears a delicious winter recipe featuring Aspen Ridge Beef! This recipe is super tender and bursting with flavor. Check out the recipe below to recreate this dish!
Do you love braised beef? Try this Beef Osso Buco and Oven Baked Chuck Roast! It’s SO good!
Balsamic Braised Beef with Pears is the recipe that you NEED this winter. Balsamic vinegar, fresh herbs, onions, and a beautifully cut chuck roast from Aspen Ridge Natural Angus Beef all make this recipe beyond delicious.
This recipe is like getting a warm hug. It’s warm and cozy and pairs perfectly with rice or potatoes. Not to mention, the pears really kick the flavor up a notch. There’s something about the combination of beef and pears that makes this dish unforgettable. The beef is tender and juicy and the pears are soft and slightly sweet. I cannot say enough about how delicious this recipe is, you simply HAVE to try it!
I recognize that my recipes appeal to those with an adventurous palate. You may think “Hmm beef and pears? What” – I’m here to tell you that it’s amazing. The pears are poached in the gravy from the beef during the braising process.
So, when you bite into the pears, they’re already infused with tons of flavor from the fresh herbs and gravy whilst maintaining a hint of sweetness. It’s truly a flavor bomb. A happy dance for your taste buds if you will.
In addition to being beyond delicious, this recipe is PERFECT for the holidays. It takes about 4 hours to make, but is pretty easy to do so. The beauty of this recipe is that you can prepare it ahead of your holiday party because it re-heats very well.
There are also two ways that you can prepare the meat to make this recipe fairly seamless. You can choose to begin the night before by dry brining the beef. What does that mean? Simply add salt, pepper, and garlic powder to the beef and add it to the refrigerator overnight on a baking sheet with a cooling rack
This method yields the best results. It allows the seasonings to penetrate the beef and keeps the beef tender. If you don’t have time to do this, you can simply marinate the beef for 60 minutes prior to cooking and go from there.
Also, you can dry brine this roast in my pot roast seasoning. It’s delicious and adds so much flavor to your dish!
Dry brining your beef yields the best results. It keeps the beef tender and is the best way to marinate prior to cooking! Season the chuck roasts with salt, pepper, and garlic powder. Heat oil in a large pot or dutch oven and preheat the oven to 350 degrees F. Sear roasts on all sides and then add beef broth, balsamic vinegar, and dijon mustard. Then add fresh herbs and a little butter. Then braise in the oven for 3 hours. Chop up 2-3 pears and braise for another 1/2 hour. Then you’re done!
More Beef Recipes!
- Bavette Steak
- Salisbury Steak
- Mississippi Pot Roast with Carrots and Potatoes
- Cajun Steak Sandwich with Peppers and Onions
- Sesame Soy Beef Bowls
- Crockpot Swedish Meatballs
- Jamaican Jerk Burger with Caramelized Pineapples
- Beef Stir Fry with Winter Vegetables
Want more delicious and beautiful recipes? Subscribe to my newsletter to receive the latest seasonal creations as soon as they’re released!
If you make this recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!
Balsamic Braised Beef with Pears
Ingredients
- 2 lbs chuck roast
- Salt and Pepper, to taste
- 1 tbsp garlic powder
- 1/4 cup olive oil
- 4 cups beef stock
- 1/2 cup balsamic vinegar
- 1 tbsp dijon mustard
- 2 tbsp fresh thyme
- 6 cloves garlic, chopped
- 2 onions, roughly diced
- 2 tbsp butter
- 2 Bay leaves
- 2-3 bosc pears
- Fresh Parsley, for garnish
Instructions
- Add salt, pepper, and garlic powder to chuck roast. Coat liberally and marinate uncovered in the refrigerator for at least an hour, up to 24 hours.
- Preheat oven to 350 degrees F.
- Heat olive oil in a large pot or dutch oven. Sear chuck roasts on all sides, about 4-5 minutes per side. Reduce heat and add beef stock, balsamic vinegar, dijon mustard. Stir together to ensure everything is combined. Add fresh thyme, bay leaves, garlic, butter, and onions.
- Cover with a lid and cook in the oven for 3 hours, until fork tender. Add pears and braise for another 30 minutes. Garnish with fresh parsley.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this for dinner and it was amazing! I used venison roast with a heaping tablespoon of lard while searing. I don’t eat beef so I also substituted the beef broth with vegetable broth and Worcestershire. This should be shared with all those who look for recipes with venison. Thank you! Can’t wait to try more of your recipes!
Thank you so much, I love that you were able to use venison and loved it!
This was sooo good! If you were to cook it ahead and reheat it, how would you reheat it?
So glad to hear that! I’d pop it in the microwave to heat it up, separate from the pears so that they don’t become mushy. Then I’d heat the pears separately for like 10-15 seconds. Thanks so much for your feedback!
How would leaving it uncovered in oven impact it? I ask because I’d like to make this in my smoker instead of oven and get some smoke flavor in it.
Hi! I wouldn’t recommend cooking it uncovered because the liquid will evaporate and it’ll dry out.
Does this need to be covered while braising? Thx
Yes, prior to adding to the oven, cover with a lid.
Preparing for this recipe Christmas Day.
One of the best meals I’ve ever eaten. Thanks for the recipe!
Thank you!
This was so delicious!!! The meat was so flavorful and fall apart tender. I marinated the beef for around 20 hours and wouldn’t change a thing. Saving this recipe & can’t wait to make it again!
This makes me SO happy! Thank you so much for circling back and letting me know that you enjoyed this recipe, it means so much!
Kicking myself for not taking a photo!! Guess that means I need to make it again SOOOON!! Had a casual dinner party for 6 and this got RAVE REVIEWS yet it took very little effort! Thank you so much for sharing such wonderful recipes!!!
Can this be made in a slow cooker?!
It absolutely can! Simply cook on low for 7-8 hours, add in the pears 1 hour before it’s done.
This was amazing, easy and unbelievably tasty!! Beef and pear work well together and reminded me of how Koreans use pear in bulgogi marinade. A recipe I’ll keep for many many years. Thank you!
Thank you so much for your feedback, I’m so happy that you enjoyed this recipe! 🙂