Grandma's Slow-Braised Beef

Name: Grandma's Slow-Braised Beef
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 25 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 pound beef chuck roast (cut into 1 1/2-inch cubes); 2 tablespoon olive oil; 1.5 teaspoon kosher salt; 1 teaspoon black pepper (freshly ground); 1 yellow onion (large, chopped); 3 clove garlic (minced); 2 carrots (large, peeled and sliced); 2 celeries (sliced); 1 tablespoon tomato paste; 1 cup dry red wine; 4 cup beef broth; 2 fresh rosemaries; 2 pound russet potatoes (peeled and quartered); 0.5 cup milk (warm); 4 tablespoon butter (unsalted, melted)

Fork-tender beef stewed with carrots, potatoes, and celery in a rich, savory broth, reminiscent of classic homemade comfort food. Served with a fluffy dollop of mashed potatoes.

Prep: 25 min
Cook: 3 hr
Total: 3 hr 25 min
Servings: 6
Cuisine: American
Difficulty: Medium
Cost: $5.66/serving

Dietary

Gluten-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein

Ingredients

2 pound beef chuck roast (cut into 1 1/2-inch cubes)
2 tablespoon olive oil
1.5 teaspoon kosher salt
1 teaspoon black pepper (freshly ground)
1 yellow onion (large, chopped)
3 clove garlic (minced)
2 carrots (large, peeled and sliced)
2 celeries (sliced)
1 tablespoon tomato paste
1 cup dry red wine
4 cup beef broth
2 fresh rosemaries
2 pound russet potatoes (peeled and quartered)
0.5 cup milk (warm)
4 tablespoon butter (unsalted, melted)

Instructions

Pat the beef chuck roast dry with paper towels and season evenly with 1 teaspoon of kosher salt and 3/4 teaspoon of black pepper.
Heat 1 tablespoon of olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the beef in batches until browned on all sides, about 3-4 minutes per side. Remove beef and set aside.
Reduce heat to medium. Add the remaining 1 tablespoon of olive oil to the pot. Add the chopped yellow onion, sliced carrots, and sliced celery. Cook, stirring occasionally, until softened, about 8-10 minutes.
Stir in the minced garlic and tomato paste and cook for 1 minute more until fragrant.
Pour in the dry red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes until slightly reduced. Stir in the beef broth and fresh rosemary.
Return the seared beef to the pot. Bring the liquid to a simmer, then cover and transfer to the preheated oven. Braise for 2 1/2 to 3 hours, or until the beef is fork-tender.
About 30 minutes before the beef is done, place the peeled and quartered russet potatoes in a large pot and cover with cold water by 1 inch. Add 1/2 teaspoon of kosher salt to the water. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain well.
Mash the cooked potatoes with the warm milk and melted butter until smooth. Season with the remaining 1/4 teaspoon of kosher salt and 1/4 teaspoon of black pepper, or to taste.
Remove the rosemary sprigs from the braised beef. Serve the beef and vegetables over a generous portion of mashed potatoes.

Notes

If you don't have dry red wine, you can use additional beef broth instead. The stew thickens nicely upon cooling.

Nutrition (per serving)

Calories: 630
Protein: 48 g
Carbohydrates: 50.5 g
Fat: 28 g
Fiber: 7 g
Sodium: 950 mg
Saturated Fat: 10.5 g
Sugar: 7.5 g
Cholesterol: 120 mg