Would you like me to make a full length video showing you how to make a Perfect Braised Beef dinner over mashed potatoes? Let me know by commenting below.
2 cups beef stock (or use chicken or veggie stock if that's all you have on hand – will taste the same!)
1 tablespoon dried parsley or 2 tablespoons chopped fresh parsley
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cut your roast into manageable pieces and season them liberally on all sides with salt, pepper, and garlic powder.
Heat oil in a large pot over high heat. Add beef, reduce heat to medium high and cook, and brown the beef on all sides. Remove meat from the pan and set aside.
Add 2 tablespoons butter to the drippings in the pan. When butter has melted add onion, mushrooms and carrots and cook 5 minutes, stirring often, scraping to release any browned bits from the bottom. Add garlic and cook for 1 minute. (You will be able to easily pick out the garlic paper when the meat is done.)
Stir in wine and scrape to release any more bits from the pan. Return the meat to the pan, along with any accumulated juices and add thyme, bay leaves and Worcestershire sauce.
Pour in beef stock (or any stock you have on hand) and bring the mixture to a simmer.
Cover and place in preheated oven until meat is very tender, about 2.5 hours.
Hey guys! I'm so glad you found my channel and have been really loving this short! Here's the printable recipe: https://tarathefoodie.com/recipe/perfectly-braised-beef/
Would you like me to make a full length video showing you how to make a Perfect Braised Beef dinner over mashed potatoes? Let me know by commenting below.
Thanks, love the video. Short and sweet.
Tone down the music choice
Perfect example for world-class braised beef.
Phenomenal
I ❤❤it
promo sm 🤔
Fuck me, are you deaf now? Stupid ass short anyway.
looks yummy!
You go Tabitha, Excellent!!!! And they say white people can't cook… Tune in. I'll check in again.😊
Great job.
Yes mam thats looks real good. I want a sum. Someone taught u right😊
Perfectly Braised Beef:
Ingredients
3.5 lbs boneless beef chuck roast
Kosher salt to taste
Black pepper to taste
Garlic powder to taste
2 tablespoons olive oil
2 tablespoons butter
1 medium onion, chopped
1 pound cremini mushrooms, sliced
3 medium carrots, cut into bite sized chunks
1 head garlic, cut in half lengthwise
1 cup red wine
1 tablespoon dried thyme or 3 sprigs fresh thyme
2 bay leaves
2 teaspoons Worcestershire sauce
2 cups beef stock (or use chicken or veggie stock if that's all you have on hand – will taste the same!)
1 tablespoon dried parsley or 2 tablespoons chopped fresh parsley
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cut your roast into manageable pieces and season them liberally on all sides with salt, pepper, and garlic powder.
Heat oil in a large pot over high heat. Add beef, reduce heat to medium high and cook, and brown the beef on all sides. Remove meat from the pan and set aside.
Add 2 tablespoons butter to the drippings in the pan. When butter has melted add onion, mushrooms and carrots and cook 5 minutes, stirring often, scraping to release any browned bits from the bottom. Add garlic and cook for 1 minute. (You will be able to easily pick out the garlic paper when the meat is done.)
Stir in wine and scrape to release any more bits from the pan. Return the meat to the pan, along with any accumulated juices and add thyme, bay leaves and Worcestershire sauce.
Pour in beef stock (or any stock you have on hand) and bring the mixture to a simmer.
Cover and place in preheated oven until meat is very tender, about 2.5 hours.
Serve over mashed potatoes or mashed cauliflower!