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Braised Beef & Red Potatoes

Caramelize onions with whiskey, chuck roast, baby carrots and red potatoes braised in beef bone broth and dry white wine. Served with savory mushroom rice.

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WHAT’S GOING ON HERE:

Chuck roast: Chuck roast comes from the shoulder of the cow. It;s a pretty easy cut to find so its always a great option to braise. It stands up well to a long cook time and the marbling has tremendous flavor.

Baby Carrots: Baby carrots are just easier. They are the perfect 3 inch size to toss into stew.

Spanish Onions: This braise starts with caramelizing onions. The onions cook to develop a deep rich flavor prior to the beef and liquid being added to the pot.

Wine: Wine is always a great option for braising liquid its packed with flavor and helps break down the meat. This dish used a dry white wine to help add depth but a crisp citrus so that it doesn’t weigh the beef down.

Whiskey; Whiskey is used to deglaze the onions towards the end of their cook. The smoky whiskey adds a nice glaze to the onions and picks up the bits stuck at the bottom.

Broth: Broth over water always deepens the flavor of the dish. Water tends to dilute. Beef broth is a dark rich broth made from simmered marrow and vegetables. If beef broth isn’t an option vegetable stock is the next  best thing.

TIPS & TRICKS FOR THE BEST BRAISED BEEF AND RED POTATOES

fatty beef: a lot of fat can really overwhelm a dish. a few steps can help combat that. first trim the fat off the beef. the sauce has allot of flavor here and chuck has allot of marble. trimming the outside can help keep the oiliness down. also, adding a little extra corn starch. if all other methods fail just remove the pot from the heat once it finishes  cooking and let the pot cool down uncovered. the fat will rise to the top and start to solidify so that its easier to discard from the dish.

stove cooking: you can braise either on the stove or in the oven. for this dish keeping it on the stove works a little better. cooking on the stove gives you an opportunity to layer the vegetables instead of throwing everything in at once. you can really take your time with the dish.

deglazing and braising: deglaze with the whiskey so that it slightly coats the onions resulting in rich flavor. braise and submerge this dish in wine to build more flavor off of. this recipe is a whole bottle kind of dish.

onions:meat: when i braise i like to keep it at one large onion per pound of meat. i find that gives the most flavor since half the onions melt in the liquid helping it slightly thicken and the other half float with the meat. onions are a great cheap way to add immense flavor.

SIMILAR INGREDIENTS TO:

  1. HOT MUSTARD RUBBED BEEF
  2. CHOPPED BEEFSTEAK + MUSHROOM GRAVY
  3. FETA AND SUNDRIED TOMATO ROLLED BEEF SHOULDER

ENJOY THIS RECIPE WITH

  1. LEMON SUNFLOWER DRESSING
  2. SOUTHWESTERN SHRIMP SALAD
  3. CREAMY ALMOND BUTTER SWEET POTATOES

Braised Beef & Red Potatoes

Braised Beef & Red Potatoes
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INGREDIENTS

  • 3lb Chuck Roast, 2-3" cubes
  • Beef Seasoning.
  • 3TB Black Pepper
  • 2Tb Mustard Powder
  • 1Tb Garlic Powder
  • Salt
  • 3 Lg Onions, sliced
  • 4Tb Butter
  • 2tsp Thyme
  • 1/4c Whiskey
  • 1c Baby Carrots
  • 4 Red Potatoes, quartered
  • 3c White Wine
  • 6c Beef Broth
  • 6 Garlic Cloves, minced
  • 1Tb Browning
  • 1Tb Soy Sauce
  • 1Tb Mustard Powder
  • 2tsp Rosemary, dried
  • 6 Black Peppercorns, whole
  • 2tsp Thyme, dried
  • 2 Bay Leaves
  • 2tsp Crushed Red Pepper Flakes
  • Salt
  • 3Tb Cornstarch + 2tsp Cold Water
  • Mushroom Rice
  • 8oz Mushrooms, finely chopped
  • 2 Tb Butter
  • 2tsp Salt
  • 2 Anchovies
  • 1.5c Rice
  • 3c Water
  • 2Tb Parsley, minced
  • 4 Garlic Cloves, minced
  • 1tsp Garlic Powder

INSTRUCTIONS

  • In a Dutch oven over medium heat add in butter. Once butter has melted add in onions.
  • Cook the onions over medium heat for 20 minutes stirring occasionally.
  • After 20 minutes gradually raise the temperature a notch ever 10 minutes to evaporate the water from the onions for 20 more minutes.. Stirring regularly. Sprinkle lightly with salt.
  • Add whiskey to the pan. Scrape the bits from the bottom then remove from the pan and place to the side.
  • Once the onions are removed. Season the beef with black pepper, mustard powder, garlic and enough salt to coat the beef.
  • Place into hot dutch oven and sear on all sides. Working in batches so that all the meat makes contact with the pan.
  • Once the last batch is done dont remove it from the pan instead add the carrots and the meat back into the pan. Season the pot again with salt then add in onions, peppercorns, thyme, bay leaves, soy sauce, browning, mustard powder, rosemary and crushed red.
  • Add in wine and beef broth.
  • Bring to a boil, cover and reduce to a simmer and cook for two hours.
  • Once the meat is starting to get tender add in the potatoes and cornstarch then cook for another hour.
  • Start the mushroom by adding butter to a hot pan along with the anchovies.
  • Break the anchovies down with wooden spoon.
  • Add in mushrooms and garlic then sauté for 10 minutes till the mushrooms have released and cooked out all their moisture. Season with a teaspoon of salt.
  • Add in rice.
  • Add in water and garlic powder. Bring to a boil. Boil for 8 minutes.
  • Cover reduce to a simmer and simmer for 15 - 20 minutes. Depending on package instructions.
  • Once cooked. Fluff rice, add more salt and parsley.
  • Adjust the seasoning and add in more salt to taste.
  • Serve over mushroom rice and enjoy.
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