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So this is for one of those long nights. Where you want to just be home. Its cold outside and have no place to be. This recipe is a labor of love and test to your patience as well. Braised beef is just a absolute treat. Whether you make it or its made for you its something special and you know someone really took some time out for you. Its a lot of things but its no quick 30 minute meal no matter what you do. For me I always braise my beef on the stove in a Dutch oven rather than a pressure cooker because I like the meat to be fork tender but not too tender that its dissolved into the sauce. I want to be able to see the beef and all the other wonderful things in the sauce. Now although this dish Is technically one pot I do roast carrot on the side and I only did that this time because I found some wonderful tri color white, orange and purple carrots and wanted to showcases them and cooking them in the sauce would on turn them all brown. Now if you’re using regular orange carrots go ahead and put them in from the start. Just a side note this sauce can be served over any pasta, mashed potatoes or even rice. Hope y’all enjoy this recipe! We sure did.

Ingredients

• 3.5 lb. sirloin tip roast, chopped into 1inch chunks. Can be any cut of beef
• 1.5 yellow onions
• 3 celery stalks
• 2c white wine
• 3 tomatoes diced
• 8oz frozen pearl onions
• 12oz rainbow tri color carrots or regular carrots
• 2Tb tomato paste
• 2Tb dried oyster mushroom+ 1c hot water
• 3c beef stock
• 3 sprig thyme
• 6 cloves garlic
• 2 bay leaves
• 2Tb browning seasoning
• 10 oz pack pappardelle pasta
• parmesan cheese, for garnish
• parsley, for garnish
• salt and pepper
• 1c flour
• vegetable oil
• 3Tb butter

Directions

• Cut sirloin roast into 1 inch cubes, season generously with salt and pepper. Toss beef cubes into flour till coated completely.
• Soak dried mushrooms in 1c hot water and set to the side to soften
• In a hot pot add enough oil to coat the entire bottom of pan. You don’t want to burn the beef as u brown it so monitor the temperature.
• In small batches brown beef on all sides set cooked beef on separate plate till its ready to be returned to pan.
• After all the beef is browned. Add in yellow onions not pearl onions and celery let cook for 2 minutes till it starts to brown and you start picking up the brown bits from the bottom of the pan.
• Season generously with salt and pepper
• Add in Tomato paste, thyme, bay leaves, garlic.
• Remove mushrooms from liquid add the mushroom water to pot with veggies, chop up mushrooms and add them to the pot as well.
• Add in white wine, chopped tomatoes, beef broth and browning.
• Add in a heavy hand of black pepper and salt
• Return beef to pot. Bring to a boil and reduce to a medium simmer. Simmer for 4 hours till beef is fork tender.
• In the mean time towards the end of the beef 30 minutes prior to being done.
• Toss rainbow carrots with olive oil, salt and pepper. Roast for 10 minutes at 400 degrees. Till tender but still firm.
• Cook pasta according to directions on the package.
• Once the beef is done and the heat is off add in frozen pearl onions and butter. Check to see if you need a little more salt and pepper this is the time to do it.
• Toss with pasta top with cheese, extra black pepper and parsley. Don’t forget the carrots on the side. Serve with bread and Enjoy!