A hearty and flavorful braised beef dish with tender vegetables, perfect for a comforting family dinner.
Heat the olive oil in a Dutch oven over medium-high heat.
Ensure the oil is hot before adding the beef to achieve a good sear.
Sear the beef roast on all sides until browned.
Searing locks in the juices and adds depth to the flavor.
Remove the beef and set aside. Add the onions to the pot and sauté until softened.
Stir frequently to prevent the onions from burning.
Pour in the beef broth and bring to a simmer, scraping up any browned bits from the bottom.
Deglazing the pot adds flavor to the broth.
Return the beef to the pot, cover, and simmer on low heat for 2 hours.
Check occasionally to ensure the liquid level is sufficient.
Add the carrots, potatoes, celery, diced tomatoes, and seasonings to the pot.
Cut the vegetables into uniform sizes for even cooking.
Increase the heat to bring the mixture to a boil, then reduce to low and cook for an additional 1.5 hours.
Stir occasionally to ensure even cooking and prevent sticking.
Remove the bay leaves before serving. Serve the beef and vegetables with the sauce.
Garnish with fresh parsley for a pop of color and flavor.
Continue in our app for the best experience
