Braised Beef

Braised Beef

 

 

INGREDIENTS:

 

3 lbs beef chuck roast, cut into 3-inch cubes

2 tsp kosher salt

1 tsp black pepper

1 tsp garlic powder

2 tsp all-purpose flour

2 tbsp olive oil

1 onion, chopped

4 garlic cloves, smashed

2 scallion stalks, chopped

1 tsp onion powder

1 tsp Italian seasoning

1 tsp dry jerk seasoning

1 tbsp tomato paste

¼ dry red wine

1 tbsp brown sugar

4 cups low-sodium beef broth

2 carrots, cut into 1.5-inch pieces

2 thyme sprigs

2 rosemary sprigs

2 bay leaves

2 tbsp butter

2 tbsp all-purpose flour

 

 

INSTRUCTIONS:

 

1) Pat dry the beef, then season beef pieces with kosher salt, black pepper, and garlic powder. Then, lightly coat with all-purpose flour.

2) Add olive oil to a dutch oven over medium-high heat. Sear the beef until deep brown with a slight crust on all sides.

3) Remove the beef from the pot, then add the onion, garlic, and scallion stalks. Sauté for two minutes, then season with onion powder, Italian seasoning, and dry jerk seasoning.

4) Form a space in the middle to squeeze in the tomato paste, and stir it in.

5) Deglaze the pot with ¼ cup of dry red wine. Add the beef back in, and stir.

6) Add the brown sugar and beef broth to the pot and stir. Reduce the heat to medium-low, cover, and allow to cook for 1 hour, stirring occasionally.

7) Add cut carrots, thyme, rosemary, and bay leaves to the pot and stir. Cover, and place in a 350-degree oven to finish cooking for 2 hours.

8) Remove pot from the oven, and remove the herbs from the pot. Strain the gravy if desired.

9) In a saucepan over medium-low heat, melt 2 tbsp of butter, then stir in 2 tbsp all-purpose flour.

10) Once smooth, ladle in 2 cups of the gravy from the braised beef pot. Stir until smooth and thick. Add it back to the beef pot, and incorporate everything well.

 

 

Serve with mashed potatoes and steamed broccolini, and enjoy!