Delicious Tender Braised Beef | Cook with Curtis Stone | Coles

beef chuck

🥗Healthier: leaner cuts like sirloin

💰Cheaper: pork shoulder

Pork shoulder is often less expensive and provides similar texture.

red wine

🥗Healthier: beef broth

💰Cheaper: grape juice

Grape juice adds sweetness without alcohol.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often more affordable.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: frozen potatoes

Frozen potatoes can save time and money.

Cut chuck steak into four pieces by slicing down the center and then cutting each half in half again.

Season the beef pieces with salt and fresh-ground black pepper.

Heat a large deep pan over high heat and add a little bit of oil.

Sear the beef pieces in the hot pan until they have a nice golden color, about 5-7 minutes.

Remove the beef from the pan and set aside.

Add onions to the same hot pan with a little more oil.

Add carrots and garlic to the pan and sauté for a few minutes.

Add fresh thyme to the pan.

Deglaze the pan with a little bit of vinegar.

Pour in 1 cup of beef stock and stir.

Return the beef to the pan and add enough water to cover the beef, about 2 cups.

Cover the pan with a lid and place it in the oven at 180 degrees Celsius (or 160 degrees for fan-forced) for 2 hours.

Prepare vegetables (sweet potato, broccoli, and potatoes) by seasoning with olive oil, salt, and pepper, and set aside.

After 1.5 hours of braising the beef, place the prepared vegetables in the oven to roast for the remaining 30 minutes.

After 2 hours, check the beef to ensure it is tender and the vegetables are roasted and crispy.

Remove the beef and carrots from the pan and place them aside.

Reduce the sauce in the pan over high heat, uncovered, for a few minutes until it thickens.

Layer roasted vegetables on a plate, add a chunk of braised beef, and pour the reduced sauce over the top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary