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Braised beef with roasted potatoes and broccoli
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Prep Time:
15 minutes
Cook Time:
135 minutes
Total Time:
150 minutes
Indulge in Curtis Stone's savory braised beef with crispy roasted potatoes and tender broccoli for a comforting dinner.
Ingredients:
  • 18.20 gm olive oil
  • 500g Beef Chuck Steak, cut into 4 equal pieces
  • 1 medium brown onion, cut into medium dice
  • 2 small carrots, peeled, cut into 2.5cm pieces
  • 2 cloves garlic, crushed
  • 40.00 ml Brand Red Wine Vinegar
  • 255.00 gm Brand Real Beef Stock
  • 2 large sprigs fresh thyme
  • 200g gold sweet potatoes, peeled and quartered
  • 450g potato
  • 150g broccoli florets
Instructions:
  • Preheat your oven to 180°C (160°C fan forced) with the rack in the center position for braising the beef.
  • 1. Preheat a large, heavy-based saucepan over medium-high heat. Add oil and heat for 1 minute. Season beef with salt and pepper, then brown on all sides for about 2 minutes each. Place the beef in a bowl and set aside.
  • Sauté the onion and carrots in the pan for 2 minutes until they begin to caramelize. Mix in the garlic and sauté for another 30 seconds until aromatic. Pour in the vinegar, stirring to deglaze the pan, and simmer until reduced by half, about 1 minute. Add the beef and its juices back to the pan.
  • Pour in the stock and thyme, then add water until the meat is nearly covered (approximately 2 1/2 cups). Simmer the liquid, cover the pan, and move it to the oven. Braise the beef for 2 hours, or until tender.
  • Transfer the braised beef and vegetables to a large bowl and cover with foil to keep warm. Simmer the braising liquid over medium-high heat for about 5 mins until reduced to 1 cup. Return the beef and vegetables to the liquid, season with salt and pepper to taste.
  • To roast the vegetables, preheat the oven to 180°C (160°C fan). Toss sweet potato, potato, and broccoli in olive oil in a large bowl until coated. Season with salt and pepper. Spread vegetables evenly on a large baking tray. Roast for 30 mins until tender and starting to brown. Let stand for 2 mins before serving.
  • Plate the roasted vegetables evenly among 4 plates. Place a piece of beef next to the vegetables on each plate. Distribute the carrots and onions among the plates. Drizzle the braising liquid over the beef before serving.

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