With Meat Recipe

Marinate the beef

In a medium bowl combine soy sauce, Worcestershire sauce, olive oil, minced garlic, black pepper, and salt. Add the beef cubes and toss to coat. Let sit at room temperature for 15 minutes or refrigerate for up to 2 hours for deeper flavor.

Dredge in flour

After marinating, sprinkle the all-purpose flour over the beef and toss until pieces are lightly coated. Shake off any excess flour. This will help brown the meat and thicken the braising liquid.

Heat a large heavy-bottomed skillet or Dutch oven over medium-high heat. Add the butter and when it foams, add the floured beef in a single layer (work in batches if needed). Sear the beef until deeply browned on all sides, about 3–4 minutes per side. Remove browned beef to a plate and set aside.

In the same pot, add the onion, carrots, and celery. Sauté, scraping up brown bits from the bottom, until the onions are translucent and vegetables begin to soften, about 5–7 minutes. If using mushrooms, add them with the vegetables and cook until they release their liquid and it mostly evaporates, 4–5 minutes more.

Stir in tomato paste and cook 1–2 minutes to remove raw flavor and deepen color.

Pour in the red wine (or an extra cup of beef stock) to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Bring to a simmer and reduce by half, about 3–4 minutes.

Return the seared beef and any accumulated juices to the pot. Add the beef stock and bay leaf. Bring the liquid to a gentle simmer, then reduce the heat to low, cover, and braise until the beef is fork-tender, 1.5 to 2 hours. Check once at 45 minutes to ensure simmering gently and stir the pot.

If the sauce is thinner than you'd like after braising, remove the meat and vegetables to a warm bowl. Simmer the braising liquid uncovered over medium heat until it reduces to your desired consistency, about 5–10 minutes. Taste and adjust seasoning with salt and pepper.

Return the beef and vegetables to the reduced sauce. Stir in chopped parsley and the optional lemon juice to brighten the flavors. Warm through for 1–2 minutes.

Serve the braised beef over mashed potatoes or rice. Spoon plenty of sauce over each portion. Garnish with additional parsley if desired.