Beef Recipe

Prepare beef

Pat the beef dry with paper towels. Trim excess fat and cut into 1.5–2 inch thick portions if not already a single roast. Season all sides evenly with kosher salt and black pepper.

Lightly dredge the seasoned beef in the all-purpose flour, shaking off excess. This helps with browning and will slightly thicken the sauce later.

Heat a large heavy skillet or Dutch oven over medium-high heat. Add the vegetable oil and heat until shimmering but not smoking.

Add the beef to the hot pan and sear until deep brown on all sides, about 3–4 minutes per side. Do not overcrowd — sear in batches if necessary. Transfer seared beef to a plate and set aside.

Reduce heat to medium, add the butter to the same pan. When melted, add the sliced onion and cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes.

Add the minced garlic and cook until fragrant, about 30 seconds. Stir in the tomato paste and cook 1 minute to remove raw flavor.

Pour in the red wine (if using) to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon. Let wine reduce by half, about 2–3 minutes. If not using wine, deglaze with 1/4 cup beef broth.

Add the beef broth, Worcestershire sauce, thyme, and bay leaf. Stir to combine and bring to a gentle simmer.

Return the seared beef (and any accumulated juices) to the pot. Reduce heat to low, cover partially, and simmer gently until the beef is tender when pierced with a fork — about 1 to 1.5 hours for steak pieces or 2–2.5 hours for tougher roast cuts. Alternatively, transfer to a 325°F (160°C) oven and braise covered for the same times.

When the beef is tender, remove the meat to a cutting board and tent loosely with foil to keep warm. Discard thyme sprigs and bay leaf.

Skim excess fat from the surface of the cooking liquid. If you prefer a thicker sauce, whisk the cornstarch with cold water to make a slurry and stir it into the simmering sauce. Cook 1–2 minutes until sauce thickens.

Taste the sauce and adjust seasoning with salt, pepper, and a small squeeze of lemon juice if desired to brighten flavors.

Slice or shred the beef as desired, spoon sauce and onions over the meat, and garnish with chopped fresh parsley. Serve hot.