Name: Pho Thien Vietnamese Kitchen - Auroras Beef Recipe
Cook time: 2 h 50 min
Total time: 2 h 50 min
Yield: 4 servings
Ingredients: 2 lb beef chuck roast (cut into 1-inch cubes); 1.5 tsp kosher salt; 1 tsp black pepper (freshly ground); 0.5 tsp garlic powder; 0.5 tsp smoked paprika; 2 tbs vegetable oil (or canola); 1 tbs unsalted butter; 1 each yellow onion (medium, diced); 2 each carrots (peeled, cut into 1/2-inch rounds); 2 each celery stalks (sliced); 4 clove garlic cloves (minced); 1 tbs tomato paste; 3 tbs red wine (dry); 2 cup beef broth (low-sodium); 1 tbs Worcestershire sauce; 2 each bay leaves; 3 each fresh thyme sprigs; 1.5 tbs all-purpose flour; 3 tbs cold water; 2 tbs fresh parsley (chopped)

Method

Beef and seasoning

1
Season the beef
Pat the beef cubes dry with paper towels. In a large bowl, toss the beef with kosher salt, black pepper, garlic powder, and smoked paprika until evenly coated. Let sit at room temperature for 15 minutes while you prepare other ingredients.

Sear and aromatics

2
Heat pan and sear
In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat until shimmering. Add half the beef in a single layer (do not overcrowd) and sear, undisturbed, 2–3 minutes per side until a deep brown crust forms. Transfer seared beef to a plate and repeat with remaining beef, adding more oil if necessary. If desired, add the butter to the pan and swirl to melt.
3
Cook vegetables
Reduce heat to medium. Add the diced onion, carrots, and celery to the pot. Cook, stirring occasionally, until the onion is translucent and vegetables begin to brown, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Deglaze and braising liquid

4
Tomato paste and deglaze
Push the vegetables to one side of the pot. Add the tomato paste and cook, stirring, 1–2 minutes to remove raw flavor. Pour in the red wine to deglaze the pan, scraping up brown bits from the bottom with a wooden spoon. Let the wine reduce by half, about 2–3 minutes.
5
Add broth and aromatics
Return the beef and any accumulated juices to the pot. Add the beef broth and Worcestershire sauce. Stir in the bay leaves and thyme sprigs. The liquid should come about two-thirds up the beef; add up to 1/2 cup more broth or water if needed.
6
Braise
Bring the pot to a gentle simmer, then cover with a tight-fitting lid and transfer to a preheated 325°F (160°C) oven. Cook until the beef is tender and easily pierced with a fork, about 2 to 2 1/2 hours. Alternatively, continue to simmer gently on the stovetop over low heat for the same amount of time.

Thickening and finishing

7
Reduce and thicken
When the beef is tender, remove the pot from the oven and transfer the beef and vegetables with a slotted spoon to a warm serving dish and cover to keep warm. Place the pot on the stove over medium-high heat and bring the braising liquid to a simmer. In a small bowl, whisk the all-purpose flour into the cold water to make a slurry, then whisk the slurry into the simmering sauce. Cook, stirring, until the sauce thickens slightly, about 3–5 minutes. Taste and adjust seasoning with salt and pepper as needed. If you prefer a silkier sauce, strain solids and reduce the liquid further before thickening.
8
Finish and serve
Return the beef to the sauce to warm through briefly, sprinkle with chopped fresh parsley, remove bay leaves and thyme stems, and serve hot over mashed potatoes, egg noodles, or with crusty bread. Enjoy.

Beef Recipe

Ingredients

Beef and seasoning

Sear and aromatics

Deglaze and braising liquid

Thickening and finishing

Method

Beef and seasoning

Season the beef

Sear and aromatics

Heat pan and sear

Cook vegetables

Deglaze and braising liquid

Tomato paste and deglaze

Add broth and aromatics

Braise

Thickening and finishing

Reduce and thicken

Finish and serve

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