Slow-Braised Beef with Carrots and Onions

Instructions

1. 1

   Pat the beef dry and season generously with salt and pepper. Heat oil in a heavy Dutch oven or ovenproof pot over medium-high heat.

2. 2

   Brown the beef in batches, without crowding, about 2–3 minutes per side until well seared. Transfer browned pieces to a plate.

3. 3

   Reduce heat to medium, add the sliced onion and cook 6–8 minutes until softened and starting to caramelize. Add garlic and cook 30 seconds.

4. 4

   Stir in tomato paste and cook 1 minute to deepen its flavor. Pour in the red wine to deglaze, scraping up browned bits from the bottom; let it reduce by half (about 2 minutes). If not using wine, add a splash of broth and scrape.

5. 5

   Return the beef to the pot along with the carrots. Add beef broth (enough to come halfway up the meat), Worcestershire sauce, thyme, and bay leaf. Bring to a gentle simmer.

6. 6

   Cover and transfer to a 300°F (150°C) oven, or reduce the stovetop to the lowest simmer. Braise gently for 2 to 2½ hours, until the beef is fork-tender and the sauce is rich. Check once midway; add more broth if it looks dry.

7. 7

   When done, remove bay leaf. If you prefer a thicker gravy, mix 1–2 tsp cornstarch with 1 tbsp cold water and whisk into the simmering sauce on the stovetop until it thickens, a minute or two.

8. 8

   Taste and adjust seasoning with salt and pepper. Sprinkle with chopped parsley before serving.

9. 9

   Serve over creamy mashed potatoes, buttered noodles, or crusty bread to soak up the gravy. Leftovers taste even better the next day.