Slow-Braised Beef with Mushrooms, Leeks, and Carrots

A cozy and comforting dish featuring tender beef slow-braised with mushrooms, leeks, and carrots, perfect for family gatherings.

Scale

Cook Mode Prevent your screen from going dark

Prep Your Ingredients (5 minutes): Slice your mushrooms, leeks, and carrots. Soak leeks in cold water to remove any dirt.
Brown the Beef (10 minutes): Season the beef generously with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Brown the beef on all sides for about 3-4 minutes each side.
Sauté the Vegetables (5 minutes): Add sliced mushrooms, leeks, and carrots to the pot. Sauté until softened, about 5-7 minutes, then add minced garlic and cook for an additional minute.
Combine Ingredients (5 minutes): Return the browned beef to the pot. Pour in the beef broth, red wine, and thyme. Bring to a simmer.
Slow Braise (180 minutes): Cover with a lid and transfer to the preheated oven. Braise for about 3 hours or until the beef is fork-tender.
Serve Warm: Once tender, remove from the oven and allow to rest for 10 minutes. Serve warm with vegetables and sauce drizzled on top.

Feel free to customize the vegetables and herbs based on your preferences. This dish can also be stored in the refrigerator for up to three days.