Braised Beef with Harvest Vegetables

Braised Beef with Harvest Vegetables

canadasfoodisland.ca

Savor slow-cooked Braised Beef with Harvest Vegetables using PEI ingredients. Perfect for fall dinners, featuring rich flavors and seasonal veggies.

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Cooking tools:

  • Dutch oven
  • Enamelled cast-iron roaster
  • Paper towel
  • Plate
  • Stove
  • Oven
  • Tongs
  • Wooden spoon
  • Measuring cup
  • Measuring spoon
  • Chef's knife
  • Cutting board
  • Spider strainer
  • Spoon
  • Peeler
  • Colander
  • Saucepan
  • Whisk
  • Ladle
  • Mixing bowl
  • Kitchen scale
  • Pot

Ingredients

  • 2 tbsp (30 mL) olive or vegetable oil, divided (approx)
  • 2 1/2 lb (1.3 kg) thick-cut Beef Bone-in Chuck Short Ribs (about 4)
  • 1/2 tsp (2 mL) EACH salt and fresh ground pepper (approx)
  • 1/4 cup (60 mL) all-purpose flour
  • 2 cloves garlic, minced
  • 1 large onion, cut lengthwise into eighths
  • 1 cup (250 mL) beef broth
  • 1 can (28 oz/796 mL) diced tomatoes
  • 2 tbsp (30 mL) EACH Worcestershire sauce and balsamic vinegar
  • 1 tsp (5 mL) dried thyme (or 4 to 5 sprigs fresh thyme)
  • 1 bay leaf
  • 2 carrots, cut into 1-inch (2.5 cm) chunks
  • 8 oz (250 g) mini potatoes, scrubbed and quartered
  • Chopped fresh parsley

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