Braised Beef with Tomato and New Potatoes

đź›’Ingredients (Grocery List)

  • 2 tbsp Olive Oil

  • 2 pounds Beef Eye Round Roast, cut into thick slices

  • 2 tbsp Butter

  • 4 Carrots, peeled and sliced crosswise

  • 2 Onions, thinly sliced

  • 3/4 cup Dry White Wine

  • 2 tbsp Tomato Paste

  • 1 Bouquet Garni made with Parsley, Thyme, and Bay Leaf

  • Salt and Pepper

  • 1 1/2 pounds New Potatoes, peeled


🍴Serves: 4

⏰Prep Time: 15 min

⏱️Cook Time: 2 hours


🥣Instructions

1. In a large skillet, heat the Oil over medium-high heat. Add the Beef and brown well on 2 sides. Using a slotted spoon, transfer the pieces of Meat to a bowl as they are done.

2. In a flameproof casserole, melt the Butter over medium heat. Add the Carrots and Onions and lightly brown. Stir in the Wine, Tomato Paste, and Bouquet Garni and season with Salt and Pepper. Return the Meat to the pot and set the Potatoes on top. Cover, raise the heat, and bring to a boil, then reduce the heat to low and cook for 1 hour and 30 minutes. Transfer to a warmed serving dish and serve.


đź’ˇTips

  • You can transfer the pot to a moderate 325-degree oven for the long, slow cooking. It’s nice because the heat is more even than on the top of the stove, and there’s less chance of the ingredients sticking to the pot.

  • L’estouffat, also called Estouffade is excellent reheated.