braised beef

Ingredients

• 2 lbs Beef Chuck Roast, cut into 2-inch cubes
• 2 tbsp Olive Oil
• 1 large Onion, chopped
• 2 Carrots, chopped
• 2 Celery Stalks, chopped
• 4 cloves Garlic, minced
• 1 cup Dry Red Wine (Cabernet Sauvignon recommended)
• 2 cups Beef Broth
• 2 Bay Leaves
• 1 tbsp Tomato Paste
• 1 tsp Dried Thyme
• Salt and Black Pepper to taste
• 2 tbsp Cornstarch
• 2 tbsp Cold Water

Instructions

1. Season beef cubes generously with salt and pepper.
2. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
3. Sear beef in batches until browned on all sides. Remove beef and set aside.
4. Add onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes.
5. Add garlic and tomato paste and cook for 1 minute more.
6. Pour in red wine and bring to a simmer, scraping up any browned bits from the bottom of the pot.
7. Return beef to the pot. Add beef broth, bay leaves, and dried thyme.
8. Bring to a boil, then reduce heat to low, cover, and simmer for 2.5 - 3 hours, or until beef is very tender.
9. Remove bay leaves before serving.
10. In a small bowl, whisk together cornstarch and cold water to create a slurry.
11. Stir slurry into the braised beef and simmer for 5 minutes, or until sauce has thickened.

Notes

• For best results, use a chuck roast, which is well-marbled with fat.
• Don’t overcrowd the pot when searing the beef; this will steam the meat instead of browning it.
• If the sauce becomes too thick, add a little more beef broth.
• To shred the beef, use two forks or a shredding tool.
• Serve with mashed potatoes, polenta, or crusty bread to soak up the delicious sauce.