Beef with autumn vegetables: a comforting recipe

Introduction

Beef with fall vegetables is a comforting dish that highlights the rich flavors of the season. Slow-cooked, it becomes tender and flavorful, perfect for colder days.

Ingredients

• 800 g of braising beef (shoulder or chuck)
• 3 carrots, cut into rounds
• 2 potatoes, diced
• 1 onion, chopped
• 2 cloves garlic, chopped
• 2 stalks celery, cut into pieces
• 1 bouquet garni (thyme, bay leaf)
• 500 ml beef broth
• 200 ml of red wine
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. In a large Dutch oven, heat olive oil over medium heat. Add onion and garlic, then sauté until translucent.
2. Add the cubed beef and brown on all sides.
3. Add the carrots, potatoes, celery and bouquet garni.
4. Pour in the red wine, then add the beef broth. Salt and pepper to taste.
5. Bring to a boil, then reduce heat and simmer, covered, for about 2 hours, or until beef is tender.
6. Adjust seasoning if necessary before serving.

Presentation suggestions

Serve this dish warm with fresh bread or on a bed of mashed potatoes for extra comfort. You can garnish with chopped fresh parsley for a pop of color.