Braised Beef with Root Vegetables and Red Wine
Fall is all about warmth and comfort. With that in mind, Chef Michael Boragina is sharing one of his favourite fall recipes – celebrating fresh, local ingredients. Embrace the changing season with this delicious meal, perfect for sharing with friends and loved ones (serves 4).
1.5 lbs chuck or blade roast cut into 1 inch cubes
1 large cooking onion
2 stalks celery
2 medium carrots
5 cloves garlic
1 medium turnip
1 sweet potato
3 Yukon gold potatoes
2 bay leafs
2 sprigs of thyme
1 sprig of rosemary
5 sage leafs
2 cups red wine
1.5L good beef broth
2/3 cup flour
1/2 cup canola oil
Salt and pepper
- Dutch oven or heavy bottom pot with a tight fitting lid
- stirring spoon or spatula.
Preheat your oven to 300F
Peel your celery, onions, carrots, parsnips and turnips then chop them into 1/2 inch pieces
Cut your sweet potato and yellow potatoes and place in a separate bowl.
In a separate bowl add 1/3 cup flour then season with salt and pepper stir well to combine.
Place your Dutch oven on the stove over medium high heat let it get hot.
While it’s warming up take your beef cubes and toss them in the seasoned flour so that they are well coated.
When your pan is hot, add your oil let it warm for 5 seconds then start adding your beef cubes. ( Now you don’t want to crowd your pot otherwise your beef won’t brown so only place in a few pieces at a time as to just have the bottom of the pan covered.
Brown all the sides of the beef, then place them into a bowl and brown the rest.
Once all the beef in browned and removed from the pot add your all of your chopped vegetables except the potatoes.
Add your herbs, garlic cloves and sweet until slightly softened, season with salt and pepper. Add the remaining flour and stir well until it is stuck together and forming a paste on the vegetables.
Add your wine while stirring making sure to scrape the bottom of the pot.
Add the rest of your liquid and stir to combine. Add your beef and potatoes and bring to a simmer.
Remove from heat cover the top of your pot with foil making sure there is a tight fit then put your lid on top of the foil. Place in oven and let braise for 4 hours
Remove from oven let sit with cover on for 15 min before serving along your favourite side dish.