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!
Step-by-Step Guide
Follow this detailed guide for perfect braised beef every time. First, pat your beef dry with paper towels before seasoning; this ensures a superior sear. Heat your oil until shimmering before adding the beef in a single layer, working in batches to avoid steaming. After removing the beef, sauté the onions until translucent, then add the garlic and tomato paste, stirring constantly for a full minute to cook out any raw taste. When deglazing with wine, let it reduce by half to concentrate flavor. When adding the broth and returning the beef, the liquid should come about two-thirds up the sides of the meat. Finally, add the hardy vegetables only after the first hour of braising to prevent them from becoming mushy.
Serving Suggestions
This rich, comforting dish pairs beautifully with several sides. Serve it over a bed of creamy mashed potatoes, soft polenta, or buttery egg noodles to soak up the delicious braising liquid. For a lighter option, pair it with a simple arugula salad dressed with lemon vinaigrette. Crusty bread or fluffy dinner rolls are essential for mopping up the sauce. A glass of the same red wine used in the recipe makes an excellent beverage pairing.
How-to Summary
To make Braised Beef with Vegetables: Season and sear beef until browned. Sauté onion, garlic, and tomato paste. Deglaze the pot with red wine, then add broth, herbs, and the seared beef. Braise on low heat for 2-3 hours, adding carrots and potatoes partway through, until the beef is fork-tender. Season to taste and serve.
Frequently Asked Questions
Can I make this in a slow cooker? Yes. After searing the beef and sautéing the aromatics, transfer everything to a slow cooker. Cook on low for 7-8 hours or on high for 4-5 hours, adding the vegetables in the last 2 hours on low or 1 hour on high.
What are the best cuts of beef for braising? Tough, collagen-rich cuts like chuck roast, short ribs, brisket, or oxtail are ideal. The long, slow cooking breaks down the connective tissue, resulting in incredibly tender meat.
How can I thicken the braising liquid? After cooking, remove the meat and vegetables. Simmer the liquid on the stove to reduce, or make a slurry with 1 tbsp cornstarch and 2 tbsp cold water, whisking it into the simmering liquid until thickened.
How long do leftovers last? Stored in an airtight container, leftovers will keep in the refrigerator for 3-4 days. The flavors improve overnight. You can also freeze it for up to 3 months.
What can I use instead of red wine? Substitute with an equal amount of additional beef broth. For depth, add a tablespoon of balsamic vinegar or Worcestershire sauce to mimic the wine’s acidity and complexity.
Common Mistakes to Avoid
- Not Searing Properly: Avoid crowding the pot when searing, as this steams the meat instead of creating a flavorful brown crust.
- Using Lean Cuts: Lean cuts like sirloin will become dry and tough. Always use a well-marbled, tough cut meant for slow cooking.
- Adding Vegetables Too Early: Adding carrots and potatoes at the beginning will cause them to disintegrate. Add them in the final 60-90 minutes of cooking.
- Boiling Instead of Simmering: A rapid boil will make the beef tough. Maintain the barest simmer, with just a few small bubbles breaking the surface.
- Underseasoning: Season each layer—the meat before searing, the aromatics, and the final dish. The liquid should taste well-seasoned from the start.
Conclusion
Mastering braised beef with vegetables is a cornerstone of home cooking, yielding a deeply flavorful and satisfying meal. By following the detailed steps, avoiding common pitfalls, and utilizing the provided tips and FAQs, you can confidently create this classic dish. It’s a forgiving recipe that rewards patience, fills your home with an incredible aroma, and delivers restaurant-quality comfort food perfect for any occasion. Enjoy the process and the delicious results.