Braised beef [boeuf braise]


  • 3- 3 1/2 lb Beef chuck pot roast boneless
  • 6 tbsp olive oil
  • 1 tsp cumin divide
  • 1 tsp paprika divide
  • 2 tsp salt divide
  • 1 tsp black pepper divide
  • 1 large onion divided
  • 2 garlic cloves divide
  • 3/4 cup red wine
  • 1/4 cup water


    step 1

    Cut the beef into large chunks.

    step 2

    Heat olive oil in a skillet over high heat. Brown the beef chunks. Then remove them and set aside.

    step 3

    Cook the onions in the same skillet until they are fully cooked (or translucent).

    step 4

    In a Dutch oven pot, begin layering the ingredients in the following order; 1/2 browned beef chunks, 1/2 tsp cumin, 1/2 tsp paprika, 1 tsp salt, 1/2 tsp black pepper, then half the sautéed onion and half the garlic (pressed).

    step 5

    Repeat step 4 with the remaining beef chunks.

    step 6

    Add the red wine and water to the meat and place the lid on top. Place the pot onto the cooktop and bring it to a boil. Place the pot into the oven for 1 1/2 -2 hours at 360 Fahrenheit. Cook until the meat is fully cooked through