Braised Beef with Vegetables

Directions

1. Preheat the oven to 350F.

2. 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.

3. 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.

4. 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.

5. 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.

6. Place the chopped beef in the sauce. Spread out evenly.

7. Cover and braise in the oven at 350F for 3-4 hours. I think the beef only gets better if cooked a little longer.

8. Garnish with chopped herbs and enjoy!