Braised Beef and Vegetables
Braised Beef and Vegetables
Rating: (1 rated)
  • 2.2 lb (1 kg) boneless beef blade roast, cubed
  • 2 tbsp (30 ml) olive oil
  • 2 onions, chopped
  • 1/2 cup (125 ml) red wine
  • 3 cups (750 ml) beef broth
  • 2 tbsp (30 ml) tomato paste
  • 2 tbsp bread crumbs
  • 8 medium potatoes, peeled and quartered
  • 4 carrots, peeled and diced
  • 4 stalks celery, thinly sliced
  • Preparation
  • With the rack in the middle position, preheat the oven to 350°F (180°C).
  • In an ovenproof pot or Dutch oven over high heat, brown half of the meat at a time in the oil. Season with salt and pepper. Set aside on a plate.
  • In the same pot over medium heat, soften the onions in the remaining cooking fat.
  • Deglaze with the wine and broth. Return the meat to the pot. Add the tomato paste and bread crumbs. Bring to a boil.
  • Cover and bake for 1 hour and 30 minutes. Add the vegetables and continue cooking for 45 minutes or until the vegetables and meat are tender. Adjust the seasoning.
  • Description
    In we have selected the most viewed recipes from category - Beef . Enjoy the best recipes specially selected for you! Braised Beef and Vegetables is the right choice that will satisfy all your claims.
    Rate for this recipe