Weekend braised beef

This braised beef will require a braisier, admittedly not the most common kitchen pan, but if you have a chef’s pan that can go up to a reasonably high heat, that’ll work too. It just won’t have the heat retention, which this recipe relies on. This is best done in a pan like a Staub braisier, which has a fairly heavy lid and effectively makes a wet cooking environment inside the oven.

Ingredients

• 2½ lbs top round, chuck roast, or other cheap cut of beef
• 2 Tbsp olive oil
• 1 large onion, roughly cubed
• 2-3 carrots, roughly cubed
• 3-4 ribs of celery, cubed
• 10 oz mushrooms, washed and quartered.
• i head garlic, top lopped off (Ideally rinsed on the bottom, too. Lots of dirt clods.)
• 2/3 cup red wine
• 1 cup beef stock (I use Better than Bouillon)
• Bouquet garni:
  • Rosemary
  • Thyme
  • Parsley
  • Optional oregano/marjoram
  • Alternate: 2 Tbsp dry italian herb blend.
• 2-3 bay leaves
• Ground black pepper, Salt to taste
• 1½ tsp potato starch or as needed, dissolved in cool water. (Optional)
• Flour (for dredging)

Preparation

1. Preheat the oven to 275°F, with a middle rack, and set the brazier over medium heat. Add oil partway through chopping.
2. Chop vegetables, cut beef into sections so that it can fit in your brazier. Pat the beef dry. Salt now, if you want to; the salt will have been drawn into the meat by the time you start browning. Once the salt’s had some time to absorb, dredge the beef in flour so it’s well-coated.
3. Once the oil’s shimmering, begin browning the chunked roast. Cook in batches, make sure to give each side time for coloration.
4. With the roast out of the pan, pour off the fat and grease, and return about a tablespoon. The beef has almost certainly released some tallow. Bring the pan back up to heat, then add the veggies in a batch, give them a fast brown.
5. Now that the veggies have had time to get some color, deglaze with the red wine, and settle the veggies into a single flat layer. (If using dry herbs, sprinkle them in now.) Set the cubed meat atop the veggies, then place the bouquet garni and the bay leaves in around and among the beef. Pour in broth until it’s about ¼"-½" up the sides of the chunked beef.
6. Cover the brazier, then place it in the oven to simmer; cook for at least 3 hours.
7. Build a quick gravy once the meat is cooked. Remove the meat to a bowl and cover, then dissolve 1 tsp or a bit more potato starch in water, before adding to the cooking liquid. Optionally strain the vegetables out & re-add them later. Heat the liquid to a boil, then reduce to a simmer and stir until a glossy sauce coats the veggies. Re-add them if you removed them, and stir to coat. (Other additions: Worcestershire sauce, maybe a red wine vinegar.)

Notes

We like to serve this with mashed potatoes and a salad; the garlic is excellent mashed into the potatoes, and instant potatoes can be prepared while the gravy’s forming.

The leftovers can be fantastic in many roles; I make this, and then I use leftovers to make a goulash (paprikash? I don’t really know the difference.) The veggies are also just fantastic and kind of a reason to make this on their own.