Prep Time: 1 hr | Cook Time: 3 hrs | Total Time: 4 hrs | Servings: 8
Perfect for the cold winter evening, Braised Beef with Gravy-Like Sauce and Vegetables is such a comforting, filling dish. Pair this with creamy mashed potatoes for a match made in heaven combo!
Ingredients
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2 1/2 pounds beef (e.g. chuck, shanks, or brisket, cut into 2-inch pieces)
2 tablespoons olive oil
4 tablespoons butter
3 c button mushrooms (rinsed, whole)
4 carrots (medium, peeled and cut into large pieces)
2 leeks (white and light green parts only, sliced 1/4-inch thick)
1 Vidalia onion (large, peeled, and chopped)
4 shallots (peeled and cut in halves)
2 garlic cloves (minced)
2 garlic heads (optional)
1/3 c all-purpose flour
4 c beef broth (or beef stock, heated)
2 tablespoons red wine vinegar
Kosher salt (to taste)
1/2 teaspoon black pepper (plus more to taste)
1/4 teaspoon nutmeg
Chopped fresh herbs (for garnish)
How to make Braised Beef with Gravy-Like Sauce and Vegetables
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Feel free to add extra garlic. Remove as much loose skin, slice the garlic in around a quarter to one third from one end. In the braising pan, use the garlic heads and the small pieces in place of the needed garlic cloves.
Step 3: In a braising pan, heat olive oil with 2 tbsp butter over medium-high heat. Add the beef and cook both sides until brown. When done, take the browned meat out of the pan and set aside.
Step 4: In the same pan, saute the onions, mushrooms, shallots, carrots, and leeks for about 4 to 5 minutes until a bit soft. Add in the minced garlic and continue to cook for a minute more.
Step 5: Melt the rest of the 2 tbsp butter in the pan. Stir constantly, then adjust the heat to low. Add and briskly whisk the flour until completely combined. Pour in the broth, adjust the heat to medium-high, and allow the mixture to come to a boil. Decrease heat to medium, simmer while stirring constantly for a minute or so until the mixture begins to thicken. Once done, remove the pan from the heat.
Step 6: Stir in the pepper and nutmeg. Season with salt, then whisk in the red wine vinegar.
Step 7: Add the beef pieces back to the pan, and if using, the garlic heads. Evenly spread, and add cut side up the garlic bulbs if using.
Step 8: Cover the pan. Place in the oven and braise for 3 to 4 hours at 350 degrees F.
Step 9: Garnish with minced fresh herbs and serve with freshly made mashed potatoes.
Nutrition Facts:
Calories: 511kcal | Carbohydrates: 13g | Protein: 28g | Fat: 38g | Saturated Fat: 15g | Cholesterol: 115mg | Sodium: 625mg | Potassium: 801mg | Fiber: 2g | Sugar: 6g | Vitamin A: 5645IU | Vitamin C: 8.7mg | Calcium: 73mg | Iron: 4mg
Ingredients
- 2 1/2 pounds beef (e.g. chuck, shanks, or brisket, cut into 2-inch pieces)
- 2 tablespoons olive oil
- 4 tablespoons butter
- 3 c button mushrooms (rinsed, whole)
- 4 carrots (medium, peeled and cut into large pieces)
- 2 leeks (white and light green parts only, sliced 1/4-inch thick)
- 1 Vidalia onion (large, peeled, and chopped)
- 4 shallots (peeled and cut in halves)
- 2 garlic cloves (minced)
- 2 garlic heads (optional)
- 1/3 c all-purpose flour
- 4 c beef broth (or beef stock, heated)
- 2 tablespoons red wine vinegar
- Kosher salt (to taste)
- 1/2 teaspoon black pepper (plus more to taste)
- 1/4 teaspoon nutmeg
- Chopped fresh herbs (for garnish)
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Feel free to add extra garlic. Remove as much loose skin, slice the garlic in around a quarter to one third from one end. In the braising pan, use the garlic heads and the small pieces in place of the needed garlic cloves.
Step 3: In a braising pan, heat olive oil with 2 tbsp butter over medium-high heat. Add the beef and cook both sides until brown. When done, take the browned meat out of the pan and set aside.
Step 4: In the same pan, saute the onions, mushrooms, shallots, carrots, and leeks for about 4 to 5 minutes until a bit soft. Add in the minced garlic and continue to cook for a minute more.
Step 5: Melt the rest of the 2 tbsp butter in the pan. Stir constantly, then adjust the heat to low. Add and briskly whisk the flour until completely combined. Pour in the broth, adjust the heat to medium-high, and allow the mixture to come to a boil. Decrease heat to medium, simmer while stirring constantly for a minute or so until the mixture begins to thicken. Once done, remove the pan from the heat.
Step 6: Stir in the pepper and nutmeg. Season with salt, then whisk in the red wine vinegar.
Step 7: Add the beef pieces back to the pan, and if using, the garlic heads. Evenly spread, and add cut side up the garlic bulbs if using.
Step 8: Cover the pan. Place in the oven and braise for 3 to 4 hours at 350 degrees F.
Step 9: Garnish with minced fresh herbs and serve with freshly made mashed potatoes.
