BRAISED BEEF WITH ONIONS & CARROTS
BRAISED BEEF with ONIONS & CARROTS
2 tablespoons olive oil
2 pounds trimmed beef flatiron steak or chuck
5-6 celery stalks, cut in large pieces
Freshly ground black pepper
1 tbl tomato paste
½ cup Worcestershire
½ cup soy sauce
4 cups beef stock or broth
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
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.
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.