Braising is a form of moist-heat cooking that breaks down connective tissues in tough cuts of meat, leaving them tender and succulent. Choose the right cut of meat. The best cuts of meat for braising are heavily exercised cuts, such as those from the shoulder, leg or rump of the animal, as well as ones that contain a lot of connective tissue, like the chuck, shank, brisket, and oxtail. Preheat your oven to 300 F.

Pat the meat dry with paper towels. This will help you get a nice brown crust on the meat in the next step. Trim off any excess fat. The beef finishes tender and deliciously saucy. There are endless ways to serve braised beef. It can be used as a pasta filling for ravioli. You can serve braised beef and tortelloni, mashed potatoes, polenta, pasta, or gnocchi.

Ingredients;

  • 800g/28oz of lean stewing beef, raw
  • 1 onion, quartered and sliced
  • 3 carrots, cut in batons
  • 1 red bell pepper, chopped
  • 2 cloves of garlic, crushed
  • ¼ cup (60ml) of good quality balsamic vinegar
  • 2 tbs of brown sugar
  • 1 cup (240ml) of beef stock
  • 3 tbs of tomato paste
  • pinch of dried thyme
  • pinch of dried parsley
  • 1 tbs cornstarch
  • chopped fresh parsley to serve
  • salt and black pepper to season
  • cooking oil spray

Instructions;

Stove Top:

  1. Spray a large casserole dish over a medium heat with some cooking oil
  2. Add the beef and lightly brown. Remove and set aside.
  3. Add the onions, garlic, and carrots and continue to fry for a few minutes, add in a little way to deglaze pan if they stick.
  4. Add the remaining ingredients, bring to a boil and cover and simmer for approx 1.5 hours.
  5. Mix starch with a little water to make the slurry and stir until thickened.
  6. Sprinkle with fresh chopped parsley
  7. Serve with your choice of sides.

Slow Cooker:

  1. Follow the first couple of steps for browning the beef, and veg
  2. Then add all ingredients to a slow cooker and cook on low for 8 hours or high for 4-6 hours.
  3. Mix starch with a little water to make the slurry and stir into slow cooker.
  4. Slightly ajar lid for last 30 mins to thicken the sauce.
  5. Sprinkle with fresh chopped parsley
  6. Serve with your choice of sides.

Instant Pot;

  1. Set Instant Pot to saute mode, spray with some cooking oil spray, once it displays hot, adds the beef to brown.
  2. Remove and set aside
  3. Add the onion, carrot, and garlic and fry for a few mins, add in a little water to prevent sticking and to deglaze the pan.
  4. Add all ingredients into the instant pot, add lid and close valve, set to manual high pressure for 20 mins, let pressure release naturally for 10 minutes and then release any remaining pressure.
  5. Set instant pot back to saute mode, Mix starch with a little water to make the slurry and stir until thickened.
  6. Sprinkle with fresh chopped parsley.
    Serve with your choice of sides.