Slow-braised Beef with Mushrooms, Leeks, and Carrots

• całkowity czas: 12 hours 40 minutes

Składniki

For the Beef:

800 g – 1 kg beef chuck or stewing beef, cut into large chunks

Salt & pepper

2 tbsp olive oil

1 tbsp butter

Vegetables:

2–3 carrots, sliced

2 leeks, sliced (white & light green parts)

250 g mushrooms (button, cremini, or mixed), sliced

3 cloves garlic, minced

2–3 sprigs thyme

1 bay leaf

Braising Liquid:

1 cup red wine (optional but amazing)

1 ½–2 cups beef broth

1 tbsp tomato paste

Salt & pepper to taste

To Finish:

Fresh parsley, chopped

Wskazówki

Sear the Beef

Heat 🫒 olive oil + 🧈 butter in a heavy pot.

Season 🥩 beef generously with 🧂 salt & pepper.

Sear on all sides until deep brown — this creates the flavor base 😍.

Remove and set aside.

Sauté the Vegetables

In the same pot:

Add 🥕 carrots, 🧅 leeks, and 🍄 mushrooms.

Cook 5–7 minutes until caramelized.

Add 🧄 garlic, stir 30 seconds.

Add 🍅 tomato paste and cook 1 minute to deepen flavor.

Deglaze & Build the Sauce

Pour in 🍷 red wine to deglaze the pot, scraping up brown bits.

Let reduce by half (2–3 minutes).

Add back the 🥩 beef.

Pour in 🥣 beef broth until meat is almost covered.

Add 🌿 thyme + 🍃 bay leaf.

Slow Braise

Cover and cook:

On stovetop: low heat, 2.5–3 hours

OR in oven: 160°C (325°F) for 2.5–3 hours

OR slow cooker: 6–8 hours low

Beef should be fork-tender and the sauce thick and rich.

Finish & Serve

Remove thyme & bay leaf.

Adjust 🧂 seasoning.

Sprinkle with 🌿 fresh parsley.

Serve with:

mashed potatoes

buttered noodles

crusty bread

creamy polenta