Braised Beef - Use It Up!

Summer is pretty much here in the Northern Hemisphere. Well in Michigan, not really, but I'm not listening to the Summer Solstice anymore. If I'm sweating, using air-conditioning, wearing a tank top and promising to cook my egg on the patio, it's summer. But before we get too much into summer, let's be sure to clean out the winter meals in the freezer. Got beef? Got a Chuck Roast? You know you won't use them before it turns fall again...so use it up on a nice, fresh, rainy spring evening.

I have several braised beef recipes, but this combination of like 15 recipes turned out well. The juices were so meaty and rich that I POOLED it over the mashed potatoes. Why not, it was good and there was lots of it.

This is braised with red wine, 2 cups actually. So, if you're a teetotaler use a beef broth. If you're not a teetotaler, join me in a very warming, cozy, meal that will make your recipients say, "Yeaaaah, second bowl please!"


3 pounds boneless beef chuck roast
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 ounces shallots, thinly sliced - about 1 cup
2 tablespoons brandy or Cognac
2 tablespoons tomato paste
3 cloves garlic, minced
2 tablespoons each thyme, marjoram, parsley
2 cups hearty red wine, I used Cabernet Sauvignon - but a Cotes de Provence was recommended in one recipe
14 ounces canned, whole, peeled tomatoes
1 pound carrots, peeled and chunked into 1-inch pieces
1/4 cup chopped, fresh flat-leaf parsley

Pull the roast apart on its natural seams and trim any fat. Cut the roast into big 2-inch cubes and let them dry on a tray lined with paper towels.

Preheat your oven to 325F.

Heat the oil over medium-heat. Season the beef with salt and pepper and arrange just enough cubes to fill the bottom of a large dutch oven pan. Brown the beef, watching carefully so that it does not burn. Cook all sides until a nice brown color has appeared. Transfer to a plate and repeat with the remaining beef.

When all the beef is done, reserve only about 1T of oil/drippings in the pan and add the shallots. Add a touch of salt/pepper and soften for about 1 minute. Add the brandy and let it simmer. Add the tomato paste, garlic and wine. Add the herbs. While adding, scrape the bottom of the pan to dislodge any yummy remains. Add the tomatoes, crushing by hand as you add. Add the juice as well. Return the beef to the pan and finally add the carrots. Bring to a simmer, cover and put it into the preheated oven.

Braise for about 2 to 3 hours. Be sure to stir about every 45 minutes. When the meat is fork tender, taste it. It should be wonderfully tender. Skim any surface fat and add the parsley before serving.

I served this over mashed potatoes that I made with buttermilk and chives. Oh why stop the goodness here? Warm those deep bowls, add a mound of potatoes and that beef and those carrots. Don't forget to cover with that rich sauce. More for me please!