A hearty and flavorful braised beef recipe, perfect for cozy dinners.
Preheat your oven to 150°C (300°F).
Preheating ensures even cooking from the start.
Season the beef generously with salt and pepper on all sides.
Let the beef rest for a few minutes after seasoning to absorb the flavors.
Heat the olive oil in a large Dutch oven over medium-high heat.
Ensure the oil is hot but not smoking to achieve a good sear.
Sear the beef on all sides until browned, about 10 minutes in total. Remove and set aside.
A good sear locks in the juices and adds depth to the flavor.
Add the carrots, onions, and celery to the Dutch oven and sauté until softened, about 5 minutes.
Stir frequently to prevent sticking and ensure even cooking.
Add the garlic and tomato paste, cooking until fragrant, about 1 minute.
Tomato paste adds a rich umami flavor to the dish.
Pour in the red wine, scraping the bottom of the pot to deglaze. Let it simmer for 2 minutes.
Deglazing lifts the flavorful bits stuck to the pot.
Add the beef broth and thyme, then return the beef to the pot.
Ensure the liquid covers about half of the beef for proper braising.
Cover the pot with foil and the lid, then transfer to the oven. Braise for 2.5 to 3 hours, turning the beef every 30 minutes.
Turning the beef ensures even cooking and flavor distribution.
Remove the beef from the pot and let it rest, covered with foil.
Resting allows the juices to redistribute within the meat.
Place the pot back on the stove and simmer the liquid until reduced to a thick sauce, about 15 minutes.
Reducing the sauce concentrates its flavors.
Serve the beef sliced with the sauce and vegetables. Enjoy!
Garnish with fresh thyme for an elegant touch.
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