A production of Pennsylvania College of Technology & WVIA Public Broadcasting

"You're the Chef"

Home

Recipe Contest

Tricks of the Trade

Cooking Keys

About "You're the Chef"

Host Bios

Episodes

Schedule

Bookshelf

Food Links

Ask Chef Paul

Penn College Home Page

Print this recipe. Bookmark and Share
Entrée – Beef
Braised Chuck Steak with Herbs & Root Vegetables
Braised Chuck Steak with Herbs & Root Vegetables This recipe was featured on
"You're the Chef" episode #312.
Buy this episode from WVIA.
Yield: four portions

Ingredients:

Beef
4 lb. chuck steak, trimmed and cut into large pieces
as needed all-purpose flour
as needed salt
as needed ground black pepper
1/4 c. salad oil

Root Vegetables
1/4 c. fresh garlic, chopped
1 lb. small cooking onions, blanched, skins removed
1/2 lb. baby carrots
1/2 lb. small turnips, peeled and quartered
1 lb. baby red potatoes, skin on, washed
2 c. whole canned plum tomatoes with purée from can
2 c. dry red wine
1 each sprig, fresh rosemary
1 each sprig, fresh thyme
1 each sprig, fresh marjoram
1/4 c. fresh chopped parsley
4 each bay leaves
 


Beef procedure:
Cut the beef into large chunks, trimming any excess fat or grizzle that you may wish to discard. Do not cut the beef into stew size pieces. Dredge the meat in the flour seasoned with the salt and pepper.

Heat a heavy sauté pan over high heat. Add the oil and allow it to get hot, so ripples appear in the oil. Add the pieces of beef a few at a time, being careful not to overcrowd the pan. Brown the beef thoroughly on all sides. Repeat this process until all the beef is browned, lowering the heat slightly so that any flour that comes off of the beef does not burn in the bottom of the pan.

Root Vegetables procedure:
Add the garlic and onions to the same pan and sauté until they are nicely browned. Add the remaining vegetables, red wine, tomatoes and purée and stir, scraping the bottom of the sauté pan to remove all of the particles of cooked browned meat and onion from it. Add the herbs and stir them into the liquid.

Transfer all the ingredients, including beef, to an ovenproof roast pan. Cover the pan tightly and bake at 300°F for about 3 1/2 hours, until the meat is tender when it is stabbed with a fork.

Sauce procedure:
Remove the beef, potatoes and most of the onion to a serving dish. Discard the herb stems and bay leaves. Place the liquid into a small saucepot and reduce it (if necessary) over high heat until there is just enough for the amount of meat you are serving.

Season the finished sauce with salt and black pepper and pour it over the meat and vegetables.

Rate the Recipe
Other users' average rating of this recipe:
What others thought



Recipe Search
(ingredient, recipe name, or episode #)


Recipe Collection

Appetizers

Salads

Soups

Side Dishes

Casseroles

Entrées

Beef

Breakfast

Pasta

Pork/Lamb

Poultry

Seafood

Vegetarian

Desserts


 Comments to chef@pct.edu © 2001 Pennsylvania College of Technology