This braised beef with carrots is a great way to use an inexpensive cut of beef and make somthing delicious.
The meat bin was a win and bought 1.25 pounds of beef stew meat for only $1.50. While beef stew was an obvious choice, I realized that my potatoes sat too close to the icky onions that Hannah and Jacob have and they had about 4 inches of eyes all over them. Ew.
However, I had the remainder of that .79 cent two pound bag of carrots that I got at the train station. So braided beef with carrots it was!
My new favorite seasoning, Dak’s Steakhouse seasoning. I am slightly addicted to these mustard seeds. I’ve mentioned mustard seeds at least once, if not twice a day, for the last couple weeks.
How do you braise beef?
Braising beef stew meat is a great way to get fork tender beef. Simply cook the beef in liquid. Season the beef, heat up about a couple teaspoons of grape seed oil, and browned the beef on all sides.
Add 1/2 cup of beef broth to the skillet, added the carrots that were also tossed in the steakhouse seasoning, put a lid on it, and braised the beef at 300 degrees for 45 minutes. The beef chunks were pretty small (it was already cut up when I bought it) but just stick a fork in the beef – you’ll know when the beef is done when the fork easily slides into the beef.
I mean, come on – check out those mustard seed! See, I’ve already said it twice in this post!
I then made a quick pan sauce – 1/2 cup beef broth mixed with 1 teaspoon spicy mustard, 2 teaspoons corn starch, 1 teaspoon honey and 1/2 teaspoon crushed red pepper flakes.
Serve with 1/2 cup of rice, and dinner is served!
Braised Beef with Carrots
Equipment
- Dutch Oven1
Ingredients
- 1.25 pound beef stew meat cut into bite sized pieces
- 2 tbsp steakhouse seasoning
- 2 tsp grapeseed oil
- 2 cups carrots
- 1 cup beef broth
- 1 tsp mustard
- 2 tsp cornstarch
- 1 tsp honey
- 1/2 tsp crushed red pepper
Instructions
- Heat the oil in a cast iron skillet over medium high heat. Toss the beef in 1 tablespoon of the Dak's steakhouse seasoning. In batches, brown the beef on all sides. In a separate bowl, toss the carrots in the remaining Dak's steakhouse seasoning. Once the beef has been browned on all sides, put all the beef back in the skillet, add the carrots, and add 1/2 cup beef broth. Put a lid on the skillet and bake at 300 for 45 minutes, or until fork tender.In a small bowl, mix remaining 1/2 cup beef broth, mustard, corn starch, honey and crushed red pepper. Remove the beef and carrots from the skillet, put the skillet on your stove over medium heat, add the pan sauce and using a whisk, cook the sauce for about a minute, scraping any bits of beef off the bottom of the pan.Serving size: 4 ounces beef, 1/2 cup carrots - serve with rice and garnish with parsley.
I hope you try this recipe! Let me know what you think.
This was delicious! I accidentally took stew meat out to defrost and it’s 90 degrees outside! Too hot for stew! This was perfect! The meat was tender and the sauce/gravy was delicious and I served it with mashed potatoes and Brussels Sprouts. Thank you Biz!
Yeah! That makes me happy! 🤩
You are so talented. Thanks for taking the time to share these delicious recipes.
Thank you Matt! I’ll be in touch soon about doing our live together!
I love sweet potato tots and don’t understand why they are so high in points and calories. love that we get all these amazing recipes because you have a day off.