Braised beef

Introduction

Braised beef is the kind of dinner that improves when you stop trying to hurry it. First you build the flavor in the pot with proper browning, then the oven takes over until the meat gives way to a fork.

The serving is classic comfort food: mashed potatoes underneath, dark gravy around the beef, peas and parsley on top. A spoonful of lingonberries on the side also makes sense if you like a little sweetness against the rich sauce.

Step-by-step

Ingredients

• 1.2 kg stewing beef (2.65 lb), cut into large chunks
• 3 carrots, cut into rough pieces
• 2 large yellow onions, cut into thick wedges
• 2 garlic cloves, finely grated or crushed
• 2 tbsp all-purpose flour
• 2 dl red wine (3/4 cup + 1 tbsp)
• 1-1.2 l hot beef stock (4 1/4 to 5 cups), enough to cover the meat
• 1.2 kg floury potatoes (2.65 lb), peeled
• 50 g butter (3 1/2 tbsp)
• 150-200 ml milk (2/3 to 3/4 cup + 1 tbsp)
• 1/2 tsp onion powder
• 1/2 tsp finely grated garlic or 1 small garlic clove
• 250 g peas (9 oz)
• 2 tbsp finely chopped curly parsley
• Salt and black pepper
• 2 tbsp neutral oil
• Lingonberries, for serving (optional)

Method

1. Heat the oven to 120 °C / 250 °F. Pat the beef dry, season with salt and pepper, and heat an enamelled pot or Dutch oven with the oil over medium-high heat.
2. Brown the beef in batches. Lay the pieces in a single layer and leave them alone until they release from the bottom on their own, then turn and brown the other sides. Lift the meat out once all of it is browned.
3. Lower the heat slightly and cook the carrots and onions in the same pot for 6-8 minutes until they take on a little color. Add the garlic near the end, pour in a splash of the wine, and scrape up everything stuck to the bottom.
4. Return the beef to the pot and dust over the flour. Toss quickly so the flour coats everything lightly, then pour in the rest of the wine.
5. Add enough hot beef stock to just cover the meat and vegetables. Bring to a simmer, cover with a lid, and braise in the oven until the beef can be divided with a fork, 2-4 hours depending on temperature and chunk size. The best result comes from staying close to 4 hours at 120 °C / 250 °F.
6. When the beef is tender, boil the potatoes in lightly salted water until soft. Drain well, let them steam dry, and press through a potato ricer or mash until smooth.
7. Stir the butter, 150 ml milk, onion powder, and garlic into the mash. Add more milk as needed until it is soft and smooth, then season with salt and pepper.
8. Boil the peas for 1-2 minutes in lightly salted water, or warm them in a little of the braising liquid. Taste the sauce and adjust salt and pepper if needed.
9. Spoon mashed potatoes into deep plates, top with the braised beef and plenty of gravy, and finish with peas and parsley. Serve with lingonberries on the side if you like.

Serving note

• Wine pairing: La Chasse des Princes Côtes du Rhône Villages works well because it has enough body for the beef, enough acidity to lift the dark gravy, and soft tannins that suit long-braised meat rather than fighting it.
• If you are short on time, raise the oven to 150-160 °C / 300-320 °F and aim for about 2.5 hours, but the sauce and texture are better with lower heat and a longer braise.
• Keep the pot at a gentle simmer rather than a hard boil. Quiet heat gives juicier meat and a cleaner sauce.