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Recipes
Classic Braised Beef and Root Vegetables

Braising/Simmering/Pot Roasting

Classic Braised Beef and Root Vegetables

20 min prep

160 min cooking

Serves 6

Difficulty 2/5

Classic beef stew takes on a new look using bone-in short ribs instead of stewing beef cubes.

Ingredients

4 lb (2 kg) thick-cut Beef Bone-in Chuck Short Ribs (about 6) ½ tsp (2 mL) EACH salt and fresh ground pepper (approx) 2 tbsp (30 mL) vegetable oil, divided 2 onions, cut into wedges lengthwise 2 carrots, sliced 2 celery stalks, sliced ¼ cup (60 mL) all-purpose flour 1 tbsp (15 mL) tomato paste 3 cups (750 mL) dry red wine 8 sprigs fresh thyme 2 sprigs fresh rosemary 2 bay leaves 3 cups (750 ml) reduced-sodium beef broth 1 tbsp (15 mL) cornstarch mixed with 1 tbsp (15 mL) cold water

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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 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 onion, carrots and celery to pot. Cook, stirring, for about 5 minutes until onions are golden. Add flour and tomato paste, cook, stirring, for about 2 minutes or until deep red. Stir in wine; reduce heat to medium and bring to boil, scraping up any browned bits from bottom of pot. Add thyme, rosemary, bay leaves and broth; return to a boil. Add beef and any accumulated juices to the pot. 3. Cover and cook in preheated 325°F oven for about 2 hours or until beef is fork-tender. 4. Discard bay leaves and herb stems. Transfer ribs to a bowl using a slotted spoon. Skim fat from sauce. Whisk cornstarch mixture into sauce; simmer over medium heat, stirring, for about 2 minutes or until sauce thickens. Season with salt and pepper to taste. Spoon sauce over ribs to serve.

Tip

A tight-fitting lid and a heavy pot are essential for best braising.

How to Cook It

Braising/Simmering/Pot Roasting

Cuts Used in This Recipe

Classic Braised Beef and Root Vegetables

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.