Braised Beef with Carrots
A great way to use an inexpensive, yet flavorful, cut of beef.
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.