This beef recipe is an adaptation of Julia Child’s Braised Beef and Beef Stew .The marinade for the braised beef is out of this world. I love it. Period. I like the sauce to be thicker, so I combine the recipes a bit. I use most of the braised beef ingredients and cooking methods with a combination of the beef stew ingredients and methods. It’s super decadent and it does take time. However, it’s worth every single minute spent making it!
A few notes before you start.
*This has to marinate overnight at a minimum.
*Drying the beef before browning is essential! If you do not dry the meat according to the instructions, your beef will not brown. You will end up with gray meat. Make sure it browns!
*The tops of the beef should always be above the cooking liquid.
*Use a wooden spoon for the braiser at all times.
You will need the following:
5lb chuck roast, cut into 8 large pieces
1 small sweet onion, thinly sliced
1 cup carrots, thinly sliced
3 garlic gloved, peeled and smashed
1 tablespoon dried rosemary
4 whole cloves
2 Bay leaves
1 tablespoon of salt
½ teaspoon of pepper
Handful of fresh, chopped parsley
1 bottle of Bordeaux
⅓ cup of brandy
½ cup of olive oil
In a large glass bowl, add the vegetables, meat and spices. Pour the bottle of wine, brandy and olive oil over everything. Mix. Cover. Let marinate for 12 to 24 hours in the refrigerator.
Additional fresh parsley, chopped
Remove meat and drain on a rack for 30 minutes prior to browning. Reserve all the marinade and vegetables.
Preheat Oven to 450 degrees.
In a cast iron, enameled 5 quart braiser, over medium heat add 2-3 tablespoons of olive oil.
Pat the meat dry with paper towels and add to the braiser. Brown the meat on all sides.
Remove the beef and wipe the braiser clean.
Return the beef back to the braiser and sprinkle flour over the beef. Toss and sprinkle more flour over the beef. The beef should be coated lightly with flour.
Put the braiser on the middle oven rack without the lid for 4 minutes. Toss the meat and cook for 4 more minutes. The beef should have a brown crust. Set braiser on stove top. Turn the oven down to 325 degrees.
Remove the vegetables from the marinade and set aside. Keep the bay leaves and cloves in the marinade.
Slowly add all of the marinade to the braiser. Bring to simmer on the stove top. Be sure to scrape the flour bits from the bottom of the braiser.
Put a lid on the braiser and return to the oven for approximately 2 hours.
Remove the braiser from the oven. The marinade should be reduced to a very thick sauce. Stir in 3-4 cups of beef stock. Scrape the bottom and mix well. Add all the vegetables to the braiser. There should be enough liquid to cover them. Cover and return to the oven for another hour. Vegetables will be tender and meat will fall apart with a fork when done.
Serve over mashed potatoes, sprinkle with fresh parsley and add a side of steamed peas.
We have paired this with Pinot Noir and Beaujolais. Both work very well.