Wednesday, November 9, 2011

Entree: Braised Beef

We got the recipe for this Braised Beef from Clean Eating Magazine.
16 oz lean beef stew meat
1/4 tsp sea salt, plus additional to taste
1/2 tsp fresh ground black pepper, plus additional to taste
1 tbsp olive oil
1 yellow onion, halved lengthwise and thinly sliced lengthwise
3 1/2 cups low-sodium beef broth, divided
4 medium carrots, peeled and halved (if small) or sliced 1/2 inch thick on the diagonal
1 large turnip, cubed
5 cloves garlic, chopped
1 large rosemary sprig
1 small bunch turnip greens
sprinkling chopped flat-leaf parsley for garnish


  1. Pat beef dry with paper towel and season with salt and pepper. In a large Dutch oven or heavy pot, heat oil on medium-high. Working in batches, sear beef in pot, browning well on all sides, for about 8 minutes. (Note: by working in batches you'll avoid overcrowding.) Transfer to a plate and cover to keep warm.
  2. Reduce heat to low, add onion to Dutch oven and cook for 15 to 20 minutes, until caramelized and golden, stirring occasionally. Stir in 1/2 cup broth and increase heat to bring to a boil, scraping browned bits from bottom of Dutch oven with a wooden spoon.
  3. Stir in carrots, turnip, garlic, rosemary, beef and remaining 3 cups broth. Return to a boil; reduce heat to low and simmer, partially covered for 2 hours, until beef is very tender.
  4. About 5 minutes before beef is done, prepare greens chiffonade: Wash greens well and remove and discard stems. Stack greens and thinly slice crosswise into strips, about 1/4 inch thick.
  5. Remove rosemary and discard. Stir in greens and season with additional salt and pepper.
  6. Garnish with parsley and serve immediately.

Other Details:

  • Tip: If you have a hard time finding turnip greens, substitute chard. 
  • Serves 4
  • Hands-on time 30 minutes
  • Total time: 2 hours, 30 minutes
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