Braised Beef with Mushrooms and Roasted Root Vegetables

Total Time:
2 hr 35 min
Prep:
35 min
Cook:
2 hr

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 1 1/2 pounds beef (chuck or round), cut into 1 1/2 inch cubes
  • 6 tablespoons oil, plus 2 tablespoons, plus 2 tablespoons
  • 4 ounces chopped onion
  • 2 ounces chopped celery
  • 2 ounces chopped carrot
  • 2 cloves garlic, minced, plus 1 clove
  • 2 tablespoons tomato paste
  • 2 quarts veal stock
  • 2 bay leaves
  • 8 ounces shiitake mushrooms, sliced
  • 8 ounces portobello mushrooms, sliced
  • 1 teaspoon chopped thyme leaves
  • 8 ounces tourneed carrots
  • 8 ounces tourneed celeriac
  • 8 ounces tourneed turnips
Directions
  • In a large skillet, sear the beef in 6 tablespoons oil. Add the onion, celery, 2 ounces of the carrot, 2 cloves of the garlic and caramelize.

  • Add tomato paste, stock, and bay leaves. Simmer and let cook until meat is tender, about 1 hour. If meat is not tender, continue cooking, checking every 30 minutes.

  • Meanwhile, preheat the oven to 350 degrees F.

  • Toss the tourneed carrots, celeriac, and turnip with oil. Roast until tender, about 40 minutes.

  • In a separate saucepan, saute the mushrooms and thyme in oil, until the mushrooms have given up most of their liquid and are tender. Add the mushroom mixture to the stew.

  • Serve beef with roasted vegetables.


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