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🍽️ Tender Braised Beef with Root Vegetables

541 kcal · 30 min · 4 servings

Ingredients

• 2 onions
• 2 carrots
• 150 g celeriac
• 1.2 kg beef roast (shoulder)
• salt
• pepper
• 2 tbsp vegetable oil
• 1 tbsp tomato paste
• 200 ml meat broth
• 400 ml red wine (e.g. Chianti)
• 1 bay leaf
• 2 sprigs rosemary
• 3 stalks thyme
• 150 g cherry tomatoes

Instructions

1. 1. Preheat the oven to 160 degrees Celsius fan-forced.
2. 2. Peel the onions, carrots, and celery, then cut them into small cubes.
3. 3. Rinse the meat briefly and pat it dry with kitchen paper.
4. 4. Season the meat generously with salt and pepper.
5. 5. Heat oil in a casserole dish and sear the meat on all sides until browned.
6. 6. Remove the meat from the pot and set it aside.
7. 7. Fry the prepared vegetables in the casserole dish until golden brown.
8. 8. Stir tomato paste into the vegetables and fry briefly.
9. 9. Deglaze the vegetables with a splash of red wine.
10. 10. Return the meat to the casserole dish.
11. 11. Pour in enough red wine to cover the meat about one-third.
12. 12. Place the lid on the casserole dish and put it in the oven for 2.5 hours.
13. 13. Turn the meat approximately every 30 minutes during cooking.
14. 14. Add a little more red wine if necessary to prevent the meat from drying out.
15. 15. After 2 hours, add the bay leaf, rosemary, and thyme to the sauce.
16. 16. Wash the tomatoes and add them to the sauce during the last 15 minutes.
17. 17. Finish cooking the dish without the lid.
18. 18. Season the sauce to taste with salt and pepper at the end.
19. 19. Strain the sauce through a sieve if you prefer a smooth consistency.
20. 20. Slice the meat and serve it with the sauce.
21. 21. Serve mashed potatoes as a side dish.

Nutrition per serving

• kcal: 541
• Protein: 63 g · Fett/Fat: 21 g · Carbs: 9 g