Step 1: Prepare the Beef
Cut the Beef: Begin by cutting the boneless beef into small, bite-sized pieces. This helps the beef cook evenly and makes it easier to serve later.
Step 2: Brown the Beef
Heat the Oil: Heat 2 tablespoons of vegetable oil in a large pan over high heat.
Sear the Beef: Add the beef pieces to the hot oil and sear them for about 5 minutes, turning occasionally until browned on all sides. Searing the beef helps to lock in the flavor and create a deeper, richer taste for the dish.
Step 3: Add Vegetables
Add the Onion: After the beef is browned, add 150g of finely chopped onions to the pan and fry over medium heat for 2 minutes, stirring frequently.
Add Carrot and Garlic: Add 150g of finely diced carrots and 4 minced garlic cloves to the pan. Continue frying for another 3 minutes, allowing the vegetables to soften and absorb the flavors of the beef.
Step 4: Season the Beef
Add Spices: Season the beef and vegetables with 1 teaspoon of salt, ½ teaspoon of ground black pepper, 1 teaspoon of sweet paprika, 1 teaspoon of ground coriander, and 2 bay leaves. Stir everything well to evenly coat the meat and vegetables with the spices.
Step 5: Create the Sauce
Add Tomato Paste: Stir in 2 tablespoons of tomato paste, ensuring it mixes well with the beef and vegetables.
Add Water: Pour in 600 ml of hot water and bring the mixture to a boil. The water will create the base for the sauce that will braise the beef.
Step 6: Braise the Beef
Simmer: Once the mixture comes to a boil, reduce the heat to low, cover the pan with a lid, and let it simmer for 1 hour. Stir occasionally to prevent sticking and to ensure the beef cooks evenly.
Step 7: Prepare the Gravy
Toast the Flour: In a separate small pan, heat 2 tablespoons of all-purpose flour over medium-low heat. Stir constantly for 2-3 minutes until the flour turns a light yellow color. Toasting the flour gives it a slightly nutty flavor and prevents the gravy from tasting raw.
Add Butter: Add 40g of butter to the toasted flour and stir until the butter melts and is fully combined with the flour.
Gradually Add Water: Slowly add 200 ml of hot water to the butter-flour mixture while stirring constantly. Continue to cook for 2-3 minutes over low heat until the sauce thickens. This is your roux-based gravy that will be added to the beef.
Step 8: Finish the Braising
Check the Beef: After the beef has braised for 1 hour, check if it’s tender. The meat should be soft and easy to break apart.
Add the Gravy: Stir the prepared gravy into the beef mixture, ensuring everything is well combined. Let it cook for an additional 2-3 minutes over low heat until the gravy thickens further and coats the beef pieces.
Step 9: Garnish and Serve
Chop Fresh Herbs: Before serving, sprinkle the dish with freshly chopped parsley and scallions for added flavor and color.
Serve Hot: Serve the braised beef with mashed potatoes, pasta, or rice for a complete and hearty meal. Enjoy!
Cooking Tips:
Searing the Meat: Make sure your pan is hot before adding the beef. Searing the meat at high heat locks in the juices and adds a depth of flavor to the dish.
Slow Cooking for Tenderness: Low and slow is key to making the beef tender. If you have time, you can even let the beef braise for up to 1.5-2 hours for an even softer texture.
Making the Gravy: When making the roux (butter and flour mixture), it’s essential to stir constantly to avoid lumps. Add the water slowly, whisking as you go to ensure a smooth consistency.
Adding Vegetables: You can add more vegetables like mushrooms, bell peppers, or peas towards the end of the cooking process for additional flavor and nutrition.
Adjusting Spice Level: If you prefer more heat, you can increase the amount of black pepper or add a pinch of cayenne to the seasoning.
Storage:
Refrigeration: Store any leftover braised beef in an airtight container in the refrigerator for up to 3 days. Reheat it on the stovetop or in the microwave before serving.
Freezing: You can freeze the braised beef for up to 2 months. Once cooled, transfer it to a freezer-safe container and thaw in the refrigerator before reheating.
Nutritional Facts (Per Serving, Based on 6 Servings):
Calories: 400-450 kcal
Protein: 35g
Fat: 25g
Carbohydrates: 10g
Fiber: 2g
Sugar: 3g
Sodium: 800-900mg
This dish is rich in protein thanks to the beef and contains a good balance of healthy fats and carbohydrates. The vegetables provide some fiber and vitamins, while the spices and herbs add flavor without too many extra calories.
Frequently Asked Questions (FAQs):
1. Can I use a slow cooker for this recipe? Yes, you can adapt this recipe for a slow cooker. After searing the beef and sautéing the vegetables, transfer everything to a slow cooker and braise on low for 6-8 hours.
2. Can I use different cuts of beef? You can use various cuts of beef, such as chuck, brisket, or even short ribs. Just be aware that tougher cuts may require longer braising times to become tender.
3. Can I make this recipe ahead of time? Absolutely! In fact, the flavors develop even more if you make it a day ahead. Store the cooked dish in the fridge and reheat gently before serving.
4. Can I make the gravy without flour? Yes, you can omit the flour and butter step if you prefer a lighter sauce. The sauce will still thicken as it reduces, though it won’t be as rich.
5. What can I serve this dish with? This dish pairs wonderfully with mashed potatoes, pasta, rice, or even crusty bread to soak up the rich gravy.
Conclusion:
This Braised Beef with Vegetables in a Rich Gravy is the ultimate comfort food, offering tender beef in a rich, flavorful sauce that’s perfect for family dinners. With its simple preparation and slow braising method, the beef becomes meltingly tender, while the tomato paste and spices add layers of depth to the dish. Whether you serve it with mashed potatoes, pasta, or rice, this hearty and satisfying meal is sure to become a favorite. Make this recipe part of your regular meal rotation, and enjoy the warmth and richness of braised beef at its best!
ADVERTISEMENT
