Helping our clients celebrate holidays is important to us at Project Angel. This braised beef is the main dish in our Hanukkah meal. While not kosher, this meal incorporates flavors and ingredients that are typical on Jewish holiday tables. Our kitchen uses aromatics like mirepoix, garlic, thyme, bay leaves, and parsley for added flavor, heartiness, and warmth!

Braised Beef

Makes 4-6 servings

  • 1 1/2-2 pounds beef stew meat
  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, diced
  • 1 carrot, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 cup red wine
  • 1 cup low-sodium beef broth
  • 1 cup roasted red peppers, pureed
  • 2 fresh thyme sprigs
  • 2 bay leaves
  • 1/2 bunch fresh parsley, chopped
  • Kosher salt and cracked pepper

Preheat oven to 350°F.

Pat meat dry and lightly salt and pepper.

In a large Dutch oven or stock pot, heat oil until shimmering. In small batches, brown all sides of the meat. About 2 minutes per side. Set meat aside.

Reduce heat to medium-low and add onions, carrots, celery, and bay leaves. Sauté until veggies are just tender, about 5 minutes. Add garlic and cook for 2 more minutes.

Deglaze with the red wine making sure to scrape any brown bits on the bottom of the pan. Reduce wine by half, then add roasted red pepper puree, beef broth, thyme sprigs. Add the browned beef back in the pot.

The meat should sit just above liquid line. For a good braise, you don’t want it fully immersed in the liquid. Cover and place in preheated oven. Cook for 2 1/2 to 3 hours. Meat should gently fall apart with a fork when done. Season with salt and pepper to taste.