Beef chunks that are flavorful in every bite and with the side of potatoes and carrots mingling with the stew’s wonderful liquid. Another mind blowing combination.
Yields: Makes 12 Servings
Ingredients for the Braised Beef:
- 5 pounds Boneless beef chunk, cut into 2” pieces
- 3 tbsps. Olive oil
- 3 Carrots, quartered
- 3 Celery ribs, quartered
- 2 medium Carrots, quartered
- 1 head of Garlic, halved crosswise
- 3 tbsps. Tomato paste
- 1/3 cup Balsamic vinegar
- 1 bottle of Dry red wine *750ml (about 3 ¾ cups)
- 2 Bay leaves
- 2 Thyme sprigs
- 3 cups Beef broth
- 3 cups Water
- 2 ½ pounds Potatoes
- 1 ½ pounds Carrots
Method of Preparation:
1. Preheat the oven to 350°F.
2. Pat the beef dry and season it with 2 ½ tsps. Salt and 1 tsp. pepper.
3. In a pot over medium-high heat. Add the oil into the pan and allow the oil to heat up and shimmer. 4. Sear the beef chunks in batches, turning them until the turn brown in each side. Set them aside.
5. Using the same pot reduce the heat to medium, then add the carrots, celery, garlic and onions and sauté them for 8-12 minutes or until they turn brown.
6. Add the tomato paste, vinegar and cook them stirring for 2 minutes.
7. Pour in the wine, bay leaves, and thyme and bring it to a boil for 10-12 minutes or until the wine is reduced by 2/3.
8. Put the meat and juices in the pot and bring it to a simmer.
9. Cover the pot and put it in the oven and cook it for at least 2 ½ hours or until the meat is tender.
10. Using a colander with a cooking pot below it. Pour the stew into the colander and return the pieces of meat into the pot where the meat was and discard the rest of the sprigs and bay leaves.
11. Let the liquid cook for about 10 minutes.
12. With the potatoes and carrots, cut the potatoes into wedges and the carrots diagonally (at
least an inch thick)
13. Put them in the pot and cook them for at least 30-40 minutes until they are tender. (Add more water to cook the potatoes for longer.) Serve!
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