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Recipes
Braised Beef with Harvest Vegetables

Braising/Simmering/Pot Roasting

Braised Beef with Harvest Vegetables

15 min prep

120 min cooking

Serves 4

Difficulty 2/5

Veggies and meat cooked all together in one pot is the simplicity that makes beef stew a favourite time and time again. Using bone-in short ribs instead of beef stewing cubes gives the dish a more dramatic presentation.

Ingredients

2 tbsp (30 mL) olive or vegetable oil, divided (approx) 2½ lb (1.3 kg) thick-cut Beef Bone-in Chuck Short Ribs (about 4) ½ tsp (2 mL) EACH salt and fresh ground pepper (approx) ¼ cup (60 mL) all-purpose flour 2 cloves garlic, minced 1 large onion, cut lengthwise into eighths 1 cup (250 mL) beef broth 1 can (28 oz/796 mL) diced tomatoes 2 tbsp (30 mL) EACH Worcestershire sauce and balsamic vinegar 1 tsp (5 mL) dried thyme (or 4 to 5 sprigs fresh thyme) 1 bay leaf 2 carrots, cut into 1-inch (2.5 cm) chunks 8 oz (250 g) mini potatoes, scrubbed and quartered Chopped fresh parsley

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Directions

1. Pat beef dry with paper towels; season all over with salt and pepper. Heat half of oil over medium-high heat in large Dutch oven or enamelled cast-iron roaster. Brown beef in batches, adding more oil as needed, for about 10 minutes, until browned all over. Transfer beef to plate. 2. Add remaining oil to pot, if necessary. Cook garlic and onion, stirring, for about 3 to 4 minutes until onions are golden. Add flour and cook, stirring, for 1 minute. Gradually stir broth and bring to boil, scraping up any browned bits from bottom of pot. Add beef and any accumulated juices, tomatoes (with juice) Worcestershire, vinegar, thyme and bay leaf; return to a simmer. 3. Cover and bake in preheated 325°F oven for 1½ hours. Stir in carrots and potatoes; cover and cook for 30 to 40 minutes or until meat is fork-tender and vegetables are tender. Discard bay leaf and skim fat from sauce. Season with salt and pepper to taste. Serve garnished with parsley.

Tip

Simmer beef in the oven rather than on the stove-top for a constant simmer with less chance of scorching.

How to Cook It

Braising/Simmering/Pot Roasting

Cuts Used in This Recipe

Chuck Short Rib

Bone-In Simmering Chuck Short Ribs

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The comments, recommendations and other information on this site are general information and are not intended be relied upon with respect to any particular circumstances. The advice of a doctor or other qualified medical professional should be obtained before reliance upon any of the information on this site that relates to diet, allergies and other health matters. Nutrition information regarding recipes and other food items (including the presence of allergens and quantities of nutrients) is only an estimate, may contain inaccuracies, and is derived from various sources which may include nutrient analysis software and information from suppliers. Actual amounts may also vary based on factors such as the origins of ingredients, accuracy of measurements, and method of preparation and cooking. The Gateway is brought to you by Canadian Beef producers. It is our intent to provide information in support of local beef production, but we cannot guarantee that all beef cuts are sourced and sold by retailers are Canadian.