- 2 tablespoons olive oil
- 2 pounds trimmed beef flatiron steak or chuck
- Salt
- Freshly ground black pepper
- ½ cup Worcestershire
- ½ cup soy sauce
- 4 cups beef stock or broth
- 4 shallots
- 3 cloves garlic
- One 750-milliliter bottle dry red wine
- Fresh thyme sprigs
- One bunch flat leaf parsley
- 15 pearl or small cipollini onions, peeled
- 10 large carrots, peeled
Recipes
Mains:
Braised Beef with Carrots
Kari Young
Ingredients
The Prep
- Season beef generously with salt and pepper on all sides.
- Halve garlic cloves and shallots, place on cookie sheet and drizzle generously with olive oil and salt. Roast in oven at 375 degrees for 40 minutes (or until tender).
- In a large dutch oven (or large skillet) on high heat sear the beef in olive oil until all four sides are brown.
- Turn heat to medium and add whole cipollini onions, soy sauce, Worcestershire, beef broth and half a bottle of the red wine – (the other half you can enjoy as you cook) – Cover the dutch oven or skillet and turn heat to low.
- Braise beef for about 1 ½ to 2 hours. Add carrots, thyme and roasted garlic and shallots about an hour before finishing.
- Serve braised beef, cipollinis and carrots with a ladle or two of the broth, garnish with flat leaf parsley and serve with some warm, crusty french bread.
