Braised Beef with Vegetables

Name: Braised Beef with Vegetables
Prep time: 1 h
Cook time: 3 h
Total time: 4 h
Yield: 8
Cuisine: American
Ingredients: 2 1/2 lbs 'Chuck Wagon' Whole Tri-Tip Roast; or; 'Chuck Wagon' Whole Tri-Tip Roast - LIMITED RESERVE; 2 Tbsp olive oil; 4 Tbsp butter; 3 cups button mushrooms; 4 carrots (medium, peeled and cut into large pieces); 2 leeks (sliced 1/4" thick); 1 large vidalia onion (peeled and chopped); 4 shallots (peeled and cut in halves); 2 garlic mince cloves; 1/3 cup all purpose flour; 4 cups beef broth; 2 Tbsp red wine vinegar; Salt to taste; 1/2 tsp black pepper or to taste; 1/4 tsp nutmeg; Chopped fresh herbs (for garnish)

Braised beef with carrots is a one pot wonder meal that slowly tenderizes the beef and veggies in a thick red wine and chicken broth sauce.

Braised Beef with Vegetables

Rated 4.0 stars by 2 users

Servings

Prep Time

1 hour

Cook Time

3 hours

Calories

511

Author:

Montana Ranch and Cattle Company

Braised beef with carrots is a one pot wonder meal that slowly tenderizes the beef and veggies in a thick red wine and chicken broth sauce.

Ingredients

2 1/2 lbs 'Chuck Wagon' Whole Tri-Tip Roast
or
'Chuck Wagon' Whole Tri-Tip Roast - LIMITED RESERVE
2 Tbsp olive oil
4 Tbsp butter
3 cups button mushrooms
4 carrots (medium, peeled and cut into large pieces)
2 leeks (sliced 1/4" thick)
1 large vidalia onion (peeled and chopped)
4 shallots (peeled and cut in halves)
2 garlic mince cloves
1/3 cup all purpose flour
4 cups beef broth
2 Tbsp red wine vinegar
Salt to taste
1/2 tsp black pepper or to taste
1/4 tsp nutmeg
Chopped fresh herbs (for garnish)

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Directions

Preheat the oven to 350F.
Heat the olive oil with two tablespoons of butter in a braising pan over medium-high heat. Add the beef and brown on all sides. Remove the meat from the braising pan and set aside.
Add the onions, mushrooms, shallots, carrots and leeks. Saute until the vegetables are slightly softened (about 4-5 minutes). Add the minced garlic and continue sauteing for another minute.
Add the remaining two tablespoons of butter and let it melt, while constantly stirring. Turn the heat down to low. Have the broth ready. Add the flour and stir briskly until it is fully incorporated. Pour in the broth, turn the heat up to medium high and let the liquid mixture come up to a boil. Reduce heat to medium and simmer, constantly stirring, until the mixture starts to thicken. It shouldn't take long, less than a minute. Remove from heat.
Add the pepper and nutmeg, stir, then salt to taste. Stir in the red wine vinegar. The sauce may taste a little too tart right after you add the vinegar, but it will be perfect by the time it's done cooking.
Place the chopped beef in the sauce. Spread out evenly.
Cover and braise in the oven at 350F for 3-4 hours. I think the beef only gets better if cooked a little longer.
Garnish with chopped herbs and enjoy!

Nutrition

Calories 511, Carbs 13 grams, Protein 28 grams, Fat 38 grams, Fiber 2 grams, Sugar 6 grams

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Braised Beef with Vegetables