Braised Beef with Gravy

Braised Beef with Gravy-Like Sauce and Vegetables

Braised beef with a thick, gravy-like sauce, with mushrooms, leeks, carrots and other vegetables, served over a bed of creamy mashed potatoes. This is the dish to have on a cold winter evening. So comforting, so delicious, it will make you forget about the snow and the cold. Make sure you make enough as I am sure many of you will run for seconds.

Ingredients

· 2 1/2 lbs beef

· 2 Tbsp olive oil

· 4 Tbsp butter

· 3 cups button mushrooms (rinsed, whole)

· 4 carrots (medium, peeled and cut into large pieces)

· 2 leeks

· 1 vidalia onion (large, peeled and chopped)

· 4 shallots (peeled and cut in halves)

· 2 garlic cloves (minced)

· 2 garlic heads (opional)

· 1/3 cup all purpose flour

· 4 cups beef broth

· 2 Tbsp red wine vinegar

· Kosher salt (to taste)

· 1/2 tsp black pepper (plus more to aste)

· 1/4 tsp nutmeg

· Chopped fresh herbs (for garnish)

Instructions

1 Start preheating the oven to 350F.

2 If you like garlic and want to add a couple of full heads, it's a creamy deliciousness once cooked, do as follows. Remove as much loose skin as you can. Cut off about a quarter to one third from one end. Garlic heads will go in the braising pan later, while some of the cut off pieces can be used in this recipe in place of the two required garlic cloves and the rest can be saved for other uses.

3 Heat the olive oil with two tablespoons of butter in a braising pan over medium-high heat. Add the beef and brown on all sides. Remove the meat from the braising pan and set aside.

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Braised Beef with Gravy