Beef Recipe
Make Beef Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef and Marinade
Vegetables & Aromatics
Braising Liquid & Thickener
Finishing & Garnish
Method
Beef and Marinade
- 1
Marinate the beef
In a large bowl combine soy sauce, Worcestershire sauce, olive oil, brown sugar, minced garlic, black pepper, and kosher salt. Add the cubed beef and toss to coat thoroughly. Cover and marinate in the refrigerator for at least 30 minutes and up to 4 hours (30–120 minutes recommended for quick prep).
- 2
Sear the beef
Heat a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Add 1 tablespoon of olive oil (from marinade portion or extra) and working in batches so pieces are not crowded, sear beef cubes 2–3 minutes per side until deeply browned. Transfer seared beef to a plate and repeat until all beef is browned. Do not overcrowd — proper browning builds flavor.
Vegetables & Aromatics
- 3
Sweat the aromatics
Reduce heat to medium. Add the onion, carrots, and celery to the pot. Sauté 5–7 minutes, stirring occasionally, until onions are translucent and edges start to caramelize. Add the mushrooms and cook 3–4 minutes until they release moisture and begin to brown. Stir occasionally to combine flavors.
- 4
Deglaze
Pour in the red wine (or 1/2 cup extra beef broth if not using wine) and use a wooden spoon to scrape up the browned bits from the bottom of the pot. Let the wine reduce by half, about 2 minutes.
Braising Liquid & Thickener
- 5
Build the braise
Stir in tomato paste and cook 1 minute to remove raw taste. Return the seared beef and any collected juices to the pot. Add beef broth, dried thyme, and bay leaf. Bring the mixture to a gentle simmer over medium heat.
- 6
- 7
Thicken the sauce
When beef is tender, remove the bay leaf. In a small bowl whisk the cornstarch with the cold water to make a slurry. Increase heat to medium and stir the slurry into the pot. Simmer uncovered for 3–5 minutes until sauce thickens to desired consistency.