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Braised beef with vegetables Recipe

American · Main course · 140 min total

A hearty, comforting one-pot meal where beef is slowly braised with root vegetables in a rich, savory broth until tender and flavorful.

Ingredients

• 2 lbs beef chuck, cut into 2-inch cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, peeled and cut into 1-inch pieces
• 2 celery stalks, cut into 1-inch pieces
• 3 tablespoons all-purpose flour
• 2 cups beef broth
• 1 cup red wine (optional, or more broth)
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 lb potatoes, peeled and cut into 1-inch chunks
• 1 cup frozen peas

Instructions

1. Season beef cubes with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Brown beef in batches, about 3-4 minutes per side. Remove and set aside.
2. Reduce heat to medium. Add onion, garlic, carrots, and celery; cook until softened, about 5 minutes. Stir in flour and cook for 1 minute.
3. Pour in beef broth and red wine, scraping up any browned bits. Add bay leaves, thyme, and return beef to pot. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
4. Add potatoes, cover, and continue simmering for 30-40 minutes until beef and potatoes are tender.
5. Stir in frozen peas and cook for 5 minutes. Remove bay leaves. Adjust seasoning with salt and pepper. Serve hot.

Tips

• For a thicker gravy, mash a few potato chunks against the pot and stir.
• Leftovers can be refrigerated for up to 3 days or frozen for 3 months.
• Serve with crusty bread or over egg noodles.

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