Perfect for cool evenings when you need something comforting and cozy, this unfussy braised beef with rosemary and root vegetables will keep you warm throughout the fall and winter. The secret is (1) use your oven and not a slow cooker so that the Maillard reaction can happen, and (2) don’t be tempted to add a lot of liquid. Use only 1/2 cup of broth. The meat and vegetables will give up some moisture, creating the perfect sauce.
The Maillard reaction is when the sugars in proteins reach a certain temperature and begin to caramelize. Think seared steaks. The same thing can happen with braising, but when there’s too much moisture in the cooking environment, like in a slow cooker, it can interfere with that reaction.
The meat is browned in the pan first, and the additional Maillard browning effect in the oven adds additional flavor and texture to what could otherwise be a bland braise. The small amount of liquid also lends itself to a more saucier sauce that doesn’t need reducing, unlike the thin, flavorless, soup-like sauce that often results in the slow cooker.Print
Perfect for cool evenings when you need something comforting and cozy, this unfussy, braised beef with rosemary and root vegetables will keep you warm through the fall and winter.
For the beef:
- 2 lbs beef chuck cubes
- 1/4 cup tapioca, potato, or sweet potato flour
- 1 tsp. gray sea salt
- 3 tbsp. extra virgin olive oil
For the braise:
- 2 carrots, diced (1/2-inch)
- 1 celery stalk, diced (1/2-inch)
- 1 small onion, diced (1/2-inch)
- 3 sprigs fresh rosemary
- 3 tbsp. Merlot or red wine
- 1/2 cup chicken or beef stock
- Addl sea salt to taste
- Lemon wedges and parsley for garnish
- Preheat oven to 275 F.
- In a bowl or resealable bag, toss together beef, flour, and salt; set aside.
- In a Dutch oven or straight-sided skillet, heat oil over medium heat until shimmering. Shake excess flour off of beef cubes; add cubes to hot oil. Sear all side until lightly browned.
- Reduce heat to medium-low. Add carrots, celery, onion, and rosemary to pan. Cook, stirring occasionally, 2 minutes.
- Stir in wine, scraping up any browned bits from the bottom of the pan. Add stock; stir to incorporate. Bring to boiling, reduce to a simmer. Add salt to taste.
- Cover pan, transfer to oven. Allow to braise 3 hours, undisturbed.
- Remove pan from oven. Serve beef over sprouted rice, potatoes, rutabaga, or parsnips. Garnish with fresh lemon wedges and chopped fresh parsley.