Braised Beef with Potatoes, Sweet Potatoes, and Asparagus
Main Dishes • European
Description
If you don't have sweet potatoes on hand, which add a noticeable sweetness to the dish, try substituting them with pumpkin or adding more carrots to the stew if you're lucky enough to find sweet, good carrots. It's best not to experiment with the other ingredients: for example, don't swap red wine for white, avoid replacing celery stalks with the root, and we don't recommend substituting regular onions for something more exotic—there's no point in making those changes.
Ingredients
- Beef 0 lbs
- Celery salt 10 oz
- Asparagus 5 oz
- Potato 20 oz
- Carrot 10 oz
- Onion 10 oz
- Sweet Potato 5 oz
- Thyme 1 sprig
- Salt 0 oz
- Ground Black Pepper 0 oz
- Vegetable Oil 0 fl oz
- Red Grape Juice 15 fl oz
- Butter 0 oz
Step-by-Step Guide
Step 1
Slice the celery, carrot, and onion into small pieces, about 1.5 cm thick.
Step 2
Cut the beef and sauté it in vegetable oil along with celery, carrots, and onion.
Step 3
Transfer the meat with the sautéed vegetables to a heatproof baking dish. Pour in the dry wine and place it in the oven at 265°F for 3 hours.
Step 4
Roast the asparagus cut into quarters, sweet potatoes, and potatoes separately in the oven. Add rosemary, crushed garlic, and butter, along with salt, pepper, and thyme. Bake everything together for 20 minutes.
Step 5
Serve the cooked meat with stewed vegetables.
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