BRAISED BEEF WITH ONIONS & CARROTS

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BRAISED BEEF with ONIONS & CARROTS

INGREDIENTS

2 tablespoons olive oil

2 pounds trimmed beef flatiron steak or chuck

5-6 celery stalks, cut in large pieces

Salt

Freshly ground black pepper

1 tbl tomato paste

½ cup Worcestershire

½ cup soy sauce

4 cups beef stock or broth

4 shallots

8 cloves garlic

One 750-milliliter bottle dry red wine

Fresh thyme sprigs

One bunch flat leaf parsley

4-5 onions, peeled and quartered

10 large carrots, peeled

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THE PREP

Season beef generously with salt and pepper on all sides.

In a large dutch oven (or large skillet) on high heat sear the beef in olive oil until all four sides are brown.

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Turn heat to medium and add all remaining ingredients, half a bottle of the red wine – (the other half you can enjoy as you cook) – Cover the dutch oven or skillet and turn heat to low.

Braise beef for about 1 ½ to 2 hours. 

Serve braised beef with a ladle or two of the broth, garnish with flat leaf parsley and serve with some warm, crusty french bread.

 

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kari young