Ingredients

  • 5 lbs Chuck roast, cut into 3-4″ pieces
  • 2 tbsp Olive oil
  • Generous amounts of kosher salt and pepper
  • 1 Medium sized onion, finely diced
  • 2 Large carrots, peeled and finely diced
  • 2 Bay leaves
  • 4 Garlic cloves, smashed
  • 2 tbsp Tomato paste
  • 3 tbsp Flour
  • 1 lb Crimini mushrooms
  • 3 cups Light red wine, like a pinot noir
  • 3 Sprigs of fresh thyme

Directions

  1. Preheat oven to 350°F.
  2. Pat dry meat and generously salt and pepper all sides.
  3. In a large braiser or Dutch oven, heat oil until shimmering. In small batches, brown all sides of the meat. About 2 minutes per side. Set meat aside.
  4. Reduce heat to medium low and add onions, carrots and bay leaves. Saute until carrots and onions are just tender, about 5 minutes. Add garlic and cook for 2 more minutes.
  5. Stir in tomato paste. Sprinkle the mixture with flour and stir until absorbed. Slowly stir in the wine and add the mushrooms.
  6. Place the meat back to the braiser in a single layer. The meat should sit just above liquid line. For a good braise, you don’t want it fully immersed in the liquid. Tuck the thyme between pieces of meat and bring the dish to boil. Cover and place in preheated oven. Cook for 2 ½ -3 hours. Meat should gently fall apart with a fork when done.
  7. Serve in a shallow bowl over a bed of creamy mashed potatoes and along side some hearty vegetables.

How to Braise Meat

For our braised beef recipe we’ve created a super-simple recipe that needs only about 15 minutes of attention from you. The rest of the time the braised beef roasts in the oven while you get to do whatever else may be on your task list for the day. As for dinner, you can check that off, baby! Here’s how to braise beef:

  • Cube your chuck. Freezing it for about 30 minutes prior to cutting can help it keep its shape, making it easier to cut through.
  • Pat your meat dry. This helps with the browning process, which in turn helps flavor the finished roast.
  • After browning, remove meat and add in chopped veggies first, then follow with tomato paste. The acidity from the tomatoes helps to tenderize the meat while it cooks.
  • Sprinkle with flour. Not all recipes do this, but we love how it creates a thickened gravy in the finished beef braise.
  • Slowly stir in wine, return meat to pan, and roast at 350 degrees for 2-3 hours. It really is that easy.

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