RECIPES
Braised Beef with Vegetables
ADVERTISEMENT
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:
- Preheat the Oven:
- Preheat your oven to 325°F (163°C).
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!
ADVERTISEMENT