Lately, we’ve been enjoying quite a lot of beef dishes, and I found myself wanting to try something beyond my usual cooking repertoire. While browsing through Google, I came across a braised beef recipe loaded with onions, something we both absolutely love.
I used two pounds of boneless beef chops, cut into moderate strips. Along with bacon, I seared the beef over high heat until beautifully browned, then set it aside.
Using the same cast-iron pan, I sautéed garlic and onions, then added 70 grams of tomato paste, bay leaves, and a teaspoon each of thyme and oregano.
I deglazed the pan with a cup of red Merlot, which helped balance the richness of the beef while giving the dish a distinct depth of flavor.
Next came three cups of beef broth, and the meat simmered gently until tender, which took about two hours. Ten minutes before the dish was done, I added mini onions and a tablespoon of cornstarch to slightly thicken the sauce.
For the sides, I deep-fried slices of carrots, potatoes, and pumpkin.
And just like that, the dish was done — hearty, rich, and truly comforting.
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