Braised Beef with Tender Vegetables | Jake Widmann
Braised Beef with Tender Vegetables
20 mins prepServes 6
A delicious braised beef dish that combines tender chuck roast with a medley of vegetables including onions, carrots, and baby Bella mushrooms, cooked slowly for maximum flavor.
1: Slice roast into 4 inch chunks.
2: Pat meat dry and sprinkle with salt. Cover all sides.
3: Heat oil over medium heat until it glistens, add meat and brown on all sides. Work in batches if pan isn’t big enough.
4: Set beef aside and add in onions, carrots, and bay leaves.
5: Once softened, add in garlic and cook until fragrant, about one minute.
6: Stir in tomato paste until evenly combined.
7: Stir in flour until uniform in texture.
8: Add in chicken stock, stir until evenly combined.
9: Add in mushrooms and green beans. Cook until slightly softened, about 5-7 minutes.
10: Add meat back in. Sprinkle with thyme and additional salt if sauce needs it. Cover and bring to a boil.
11: After boiling, place into oven at 350° for 2.5–3 hours.
12: Serve with your favorite noodles or mashed potatoes.
