Braised Beef with Gravy-Like Sauce and Vegetables

Prep Time: 1 hr | Cook Time: 3 hrs | Total Time: 4 hrs | Servings: 8

This Braised Beef with Gravy-Like Sauce and Vegetables is best served with mashed potatoes. Or over any grain (rice, quinoa, buckwheat, pasta, etc.) and it will be delicious, but it really shines when paired with mashed potatoes!

Ingredients

2 tablespoons olive oil

4 tablespoons butter

2 ½ pounds beef (e.g. chuck, shanks, or brisket, cut into 2-inch pieces)

2 garlic cloves (minced)

2 garlic heads (optional)

3 c. button mushrooms (rinsed, whole)

4 carrots (medium, peeled, and cut into large pieces)

1 Vidalia onion (large, peeled, and chopped)

4 shallots (peeled and cut in halves)

⅓ c. all-purpose flour

4 c. beef broth (or beef stock, heated)

2 leeks (white and light green parts only, sliced ¼-inch thick)

2 tablespoons red wine vinegar

¼ teaspoon nutmeg

Chopped fresh herbs (for garnish)

Kosher salt (to taste)

½ teaspoon black pepper (plus more to taste)

How to make Braised Beef with Gravy-Like Sauce and Vegetables

Step 1: Prepare the oven. Preheat it to 350 degrees F.

Step 2: Follow these steps if you like garlic and want to add a couple of full heads. Once it’s cooked, the dish will be creamy and delicious. Take off as much skin as you can. About a quarter to a third should be cut off one end. Later, the garlic heads will go into the braising pan. Some of the cut-off pieces can be used in place of the two garlic cloves called for in this recipe, and the rest can be saved for other uses.

Step 3: In a braising pan, heat the olive oil with 2 tbsp butter over medium-high heat. Once hot, add the beef and sear until all sides are brown. Set the beef aside when done.

Step 4: In the same pan, the onions along with the mushrooms, shallots, carrots, and leeks. Cook for about 4 to 5 minutes until the veggies are a little tender, stirring often. Next, add the minced garlic and cook for a minute more.

Step 5: Add the last two tablespoons of butter and stir constantly while it melts. Adjust the heat to low. Get the soup going. Add the flour and quickly stir it in until it is all mixed in. Pour in the broth, turn up the heat to medium-high, and wait for the liquid to boil. Turn the heat down to medium and let the mixture simmer while stirring until it starts to thicken. Less than a minute should be enough time. Take the pan off the heat.

Step 6: Stir in the pepper, nutmeg, and salt to taste. Add the red wine vinegar and stir. After you add the vinegar, the sauce might taste a little too sour, but it will be perfect when it’s done cooking.

Step 7: In the sauce, nestle the beef pieces and garlic heads (optional), evenly spreading them out.

Step 8: If you want to use the garlic, put the bulbs cut side up. Garlic can have a strong smell, so only add those bulbs if you like garlic and your kitchen has good ventilation. If you put it cut side down, too much garlic will get into the sauce.

Step 9: Cover and cook in a 350 degrees F oven for 3–4 hours. I think that cooking the beef a little longer will only make it taste better.

Step 10: Enjoy the Braised Beef and veggies right away garnished with some chopped fresh herbs. Serve the dish with freshly made mashed potatoes.

Nutrition Facts: