Try this Braised Beef recipe, or contribute your own.
Suggest a better descriptionPat the meat dry
Liberally season with S&P, Paprika, Onion powder & Garlic powder. Let rest for 5 mins.
Coat each piece with flour.
Using a heavy pot or deep pan (cast iron ideally) brown the meat in med-high heat, on all sides. Don't crowd the pan. As some finish browning, set aside and start more, until all are browned.
Off the heat, put the meat back into the pan, in a single layer.
Add chopped onion, carrots, garlic and celery. Distribute everything evenly.
Add 2-3 bay leaves
Add 3-4 Tbsn Worcestershire sauce
Add tomatoes. Crush whole tomatoes by hand a bit. Big chunks. Add tomato paste.
Add a bottle of beer OR a half bottle of wine.
Add same amount of beef stock.
Add 1 tspn of pepper and 3/4 tspn Salt
Cover with lid.
Cook in 350° oven for around 3-4 hours. Occasionally check liquid level. If it's dropped by half, add some water. Not full, Just don't let it dry out.
Fork check for tenderness. Somewhere around 3 hours it should be done, but may take a little longer.
Serve
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (2650g) | ||
Recipe Makes: 1 | ||
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Calories: 388 | ||
Calories from Fat: 5 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 1357mg | 47 % | |
Potassium 1259.1mg | 33 % | |
Total Carbohydrate 91g | 27 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 88.5g | ||
Protein 9.7g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 388
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