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Braised Beef with Carrots

Kari Young
Braised Beef with Carrots


  • 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

The Prep

  1. Season beef generously with salt and pepper on all sides.
  2. 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).
  3. In a large dutch oven (or large skillet) on high heat sear the beef in olive oil until all four sides are brown.
  4. 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.
  5. Braise beef for about 1 ½ to 2 hours. Add carrots, thyme and roasted garlic and shallots about an hour before finishing.
  6. 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.
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