Braised Steak Recipe

Cheetahshop

September 09, 2023

Introduction

Braised steak is a classic dish that is perfect for a hearty and satisfying meal. This recipe takes a tough cut of beef and transforms it into a tender, flavorful dinner that is perfect for a cozy night in. The slow cooking process allows the meat to absorb all the flavors of the ingredients, resulting in a melt-in-your-mouth texture.

Ingredients

- 2 lbs. chuck steak - 2 tbsp. olive oil - 1 onion, chopped - 2 garlic cloves, minced - 2 carrots, peeled and diced - 2 celery stalks, diced - 1 cup beef broth - 1 cup red wine - 2 tbsp. tomato paste - 2 bay leaves - Salt and pepper to taste

Instructions

1. Preheat the oven to 325°F. 2. Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat. 3. Season the steak with salt and pepper and add it to the pot. Brown the steak on both sides, about 4-5 minutes per side. Remove the steak from the pot and set it aside. 4. Add the onion to the pot and sauté until it is translucent, about 5 minutes. Add the garlic and cook for an additional minute. 5. Add the carrots and celery to the pot and cook for 5-7 minutes, until they begin to soften. 6. Pour in the beef broth and red wine, scraping the bottom of the pot to release any browned bits. 7. Stir in the tomato paste and bay leaves. Return the steak to the pot and bring the mixture to a simmer. 8. Cover the pot and transfer it to the oven. Bake for 2-3 hours, until the steak is tender and falls apart easily. 9. Remove the pot from the oven and let it sit for 10-15 minutes before serving. Serve with mashed potatoes or crusty bread.

Nutrition

This braised steak recipe serves 6 and each serving contains approximately: - Calories: 335 - Fat: 17g - Saturated Fat: 5g - Cholesterol: 104mg - Sodium: 320mg - Carbohydrates: 8g - Fiber: 1g - Sugar: 3g - Protein: 33g

Additional Tips

- Use a tough cut of meat for the best results. Chuck steak, brisket, and short ribs are all good options. - Make sure to brown the meat well before braising. This will help develop flavor and create a nice crust on the outside of the meat. - Don't skip the wine. It adds depth and richness to the sauce. - If you don't have a Dutch oven, you can use a heavy-bottomed pot with a tight-fitting lid. - Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat in the oven or on the stovetop before serving.