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RECIPES

Braised Beef with Vegetables

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Braised Beef with Vegetables

 

 

Ingredients:

  • 3 pounds beef chuck roast
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 large carrots, chopped
  • 2 celery stalks, chopped
  • 1 cup red wine
  • 2 cups beef broth
  • 1 can (14.5 oz) diced tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Preheat the Oven:
    • Preheat your oven to 325°F (163°C).
  2. Season and Sear the Beef:
    • Season the beef chuck roast with salt and black pepper.
    • In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat.
    • Add the beef and sear on all sides until browned, about 4-5 minutes per side.
    • Remove the beef from the pot and set it aside.
  3. Cook the Vegetables:
    • In the same pot, add the chopped onion, garlic, carrots, and celery.
    • Cook until the vegetables are softened, about 5-7 minutes.
  4. Deglaze the Pot:
    • Pour in the red wine and scrape up any browned bits from the bottom of the pot.
    • Let the wine simmer for 2-3 minutes.
  5. Add the Liquid and Herbs:
    • Stir in the beef broth, diced tomatoes, tomato paste, thyme, rosemary, and bay leaves.
    • Return the seared beef to the pot, nestling it into the liquid and vegetables.
  6. Braise the Beef:
    • Cover the pot with a lid and transfer it to the preheated oven.
    • Braise for 2.5 to 3 hours, or until the beef is tender and easily shreds with a fork.
  7. Serve:
    • Remove the beef from the pot and let it rest for a few minutes before slicing.
    • Serve the beef with the braising liquid and vegetables, garnished with fresh parsley.

Enjoy your delicious braised beef with vegetables!

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