This is the most tender beef can get. Dutch Slow-Braised Beef literally does melt in your mouth, unlocking wave after wave of beefy, savory flavor with each bite! Accented with a few herbs and spices and then braised for hours in beef stock to really emphasize that beefy goodness, Dutch Slow-Braised Beef might take a while to make but the results? The results speak for themselves… which is good, because after taking your first taste of it you’ll be speechless!
Ingredients
- 3 1/2 tablespoons unsalted butter
- 2 pounds stewing beef, patted dry with paper towels and cut into medium chunks.
- salt, to taste
- freshly ground black pepper, to taste
- 3 large onions, finely chopped
- 3 1/4 cups beef stock or chicken stock
- 4 whole cloves
- 3 bay leaves
- 1 cinnamon stick
- 1 teaspoon juniper berries
- 2 tablespoons vinegar
Directions
Step 1 –Heat the butter in a large Dutch oven.
Step 2 –Brown the beef in the melted butter, about 3 minutes per side.
Step 3 –Season the beef with the salt and the pepper.
Step 4 –Add the onions to the beef and allow them to caramelize, about 8-10 minutes.
Step 5 –Pour the stock into the beef mixture.
Step 6 –Add the cloves, the bay leaves, the cinnamon stick, the juniper berries, and the vinegar to the beef mixture and bring the mixture to a boil.
Step 7 –Reduce the temperature to low and cover the Dutch oven with a lid.
Step 8 –Allow the beef to braise in the liquid until it is extremely tender and the liquid resembles a thick gravy, about 3-4 hours. Check the liquid levels while cooking; add water if it’s becoming too thick too quickly or reduce the liquid over medium heat if it’s too thin.
Step 9 –Remove the bay leaves, the cinnamon stick, the cloves, and the juniper berries.
Step 10 –Serve.
