Braised Beef and Carrots

This is the ideal Sunday dinner for me. It cooks mostly unattended allowing time to enjoy family time or a Sunday stroll. A little time just before you set the table finishes everything off. Serve with yorkshire puddings and mashed or roasted potatoes along with fresh seasonal vegetables to round things off. This recipe cooks up a double portion of beef so you have leftovers to enjoy throughout the week. A suggestion: Hot Beef Sandwiches with Sweet Potato Wedges and Cole Slaw. Find this recipe in the collection.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 275F

Step 2

Season beef evenly on all surfaces with salt & pepper

Step 3

In a large dutchoven heat oil over medium high heat

Step 4

Working in batches so you don’t overcrowd the pan, brown the pieces of meat on all sides. Remove from the pan to a plate and set aside.

Step 5

Add the vinegar or red wine to the pot and use it to deglaze any browned bits of flavour from the bottom of the pot. Simmer until reduced by half - about 3-4 minutes

Step 6

Add in tomato paste, garlic, stock and bay leaves

Step 7

Return the beef to the pot. The braising liquid should come halfway up the side of the meat. Add a little more stock if needed to achieve this.

Step 8

Cover and cook in the oven for 4 1/2 - 5 hours.

Step 9

Mix the butter and flour together into a paste (we’ll use this later for making the gravy) *Gravy - if you are eating gluten free, replace the butter and flour with a slurry of ¼ cup milk or beef stock with ¼ cup cornstarch

Step 10

Add carrots 1 hour into cooking time.

Step 11

Remove the beef and carrots from the braising pot. Discard the bay leaves and place the braising liquid that remains over medium high heat to reduce by 1/3.

Step 12

turn the braising liquid into a delicious gravy by whisking the prepared butter/flour paste (or cornstarch slurry) into the simmering braising liquid.