06/03/2022
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Ingredients
2 1/2 Ibs beef (e.g. chuck, shanks or
brisket, cut into 2-inch pieces)
2 Tbsp olive oil
4 Tbsp butter
3 cups button mushrooms (rinsed, whole)
4 carrots (medium, peeled and cut into
large pieces)
2 leeks (white and light green parts only,
sliced 1/4" thick)
1 vidalia onion (large, peeled and
chopped)
4 shallots (peeled and cut in halves)
2 garlic cloves (minced)
2 garlic heads (optional)
1/3 cup all purpose flour
4 cups beef broth (or beef stock, heated)
2 Tbsp red wine vinegar
Kosher salt (to taste)
1/2 tsp black pepper (plus more to taste)
1/4 tsp nutmeg
Chopped fresh herbs (for garnish)
Instructions
Start preheating the oven to 350F.
If you like garlic and want to add a couple
of full heads, it's a creamy deliciousness
once cooked, do as follows. Remove
as much loose skin as you can. Cut off
about a quarter to one third from one end.
Garlic heads will go in the braising pan
later, while some of the cut off pieces can
be used in this recipe in place of the two
required garlic cloves and the rest can be
saved for other uses.
Braised Beef - preparing garlic.
Heat the olive oil with two tablespoons of
butter in a braising pan over medium-high
heat. Add the beef and brown on all sides.
Remove the meat from the braising pan
and set aside
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