Description
Braised Beef with Vegetables
Ingredients:
For the Beef:
2 lbs (900g) beef chuck or short ribs
2 tbsp olive oil
Salt and black pepper (to taste)
1 large onion, diced
3 garlic cloves, minced
2 cups beef broth
1 cup red wine (optional, substitute with extra broth if preferred)
2 tbsp tomato paste
1 tsp dried thyme
1 bay leaf
For the Vegetables:
4 medium carrots, peeled and cut into large pieces
4-5 small potatoes, halved
Fresh thyme for garnish (optional)
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Instructions:
1. Prepare the Beef:
Season the beef generously with salt and pepper.
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef on all sides until browned, about 4-5 minutes per side. Remove and set aside.
2. Sauté the Aromatics:
In the same pot, add the onions and cook until softened, about 3 minutes.
Add garlic and tomato paste, cooking for another 1-2 minutes until fragrant.
3. Deglaze and Braise:
Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes to reduce slightly.
Add the beef broth, thyme, and bay leaf. Return the beef to the pot, ensuring it is mostly submerged in the liquid. Bring to a gentle simmer.
4. Add Vegetables and Braise:
Add the carrots and potatoes around the beef. Cover the pot with a lid and reduce the heat to low. Simmer for 2-3 hours, or until the beef is tender and easily pulls apart with a fork. Alternatively, bake in a preheated oven at 325°F (165°C) for the same amount of time.
5. Serve:
Remove the bay leaf and adjust the seasoning with salt and pepper if necessary. Garnish with fresh thyme before serving.
Tips:
Serve with crusty bread or over mashed potatoes for a hearty meal.
Leftovers taste even better the next day as the flavors meld!
