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Braised Beef with Harvest Vegetables

  • 2 h 15 m
  • ·
  • 4 Servings
  • ·
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Recipe courtesy of Atlantic Beef Products


- 4 Servings +


Pat beef dry with paper towels; season all over with salt and pepper. Heat half of oil over medium-high heat in large Dutch oven or enamelled cast-iron roaster. Brown beef in batches, adding more oil as needed, for about 10 minutes, until browned all over. Transfer beef to plate.

Add remaining oil to pot, if necessary. Cook garlic and onion, stirring, for about 3 to 4 minutes until onions are golden. Add flour and cook, stirring, for 1 minute. Gradually stir broth and bring to boil, scraping up any browned bits from bottom of pot. Add beef and any accumulated juices, tomatoes (with juice) Worcestershire, vinegar, thyme and bay leaf; return to a simmer.

Cover and bake in preheated 325°F oven for 1½ hours. Stir in carrots and potatoes; cover and cook for 30 to 40 minutes or until meat is fork-tender and vegetables are tender. Discard bay leaf and skim fat from sauce. Season with salt and pepper to taste. Serve garnished with parsley.

Chef Tip:

Simmer beef in the oven rather than on the stove-top for a constant simmer with less chance of scorching.

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