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Claude

Braised Beef with vegs

By

Dinner in a pot

up to the cook what goes into this pot

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Rate this recipe 4.6/5 (18 Votes)

Ingredients

  • 2 to 2-1/2 lb. flank steak, rolled and tied
  • 3 tablespoon olive oil
  • 8 oz. mushrooms, trimmed and halved
  • 1 medium onion cut into 1/8
  • 4 or 5 small potatoes cut into quarter size
  • 1/4 lb. olives, pitted (calvestrano or like item)
  • 1/4 lb. carrots peeled, small cut into 1 to 1-1/2 inches long
  • 2 garlic cloves, minced
  • 1 tablespoon beef demi-glace (or like item)
  • 1-1/2 cup beef stock
  • 1/2 teaspoon rosemary
  • 1 teaspoon thyme
  • salt and pepper to taste
  • OTHER VEGS at cooks option (consider cook time when to add)

Details

Preparation time 40mins
Cooking time 120mins

Preparation

Step 1

Preheat oven to 350F.

Season steak with salt and pepper. In a wide Dutch oven over medium-high heat, warm 1 tablespoon olive oil. Sear steak on all sides, 8-10 minutes. Transfer to a plate.

Reduce heat to medium and warm 2 tablespoon olive oil. Cook mushrooms for 8 minutes transfer to a bowl. Next add onions to pot cook turning once about 3 minutes per side.

Add mushrooms back to pot, add demi-glace and garlic to pot and cook 1 minute. Increase heat to high, add stock, and the rest of the veg's above - olives, potatoes, carrots, rosemary and thyme, and bring to a boil.

Place steak on top on veg's cover pot with foil or lid. Put in oven and cook 2 hours.

Transfer beef to carving board.

Simmer sauce over medium-high heat until thickened. Slice beef and serve.

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