Ingredients
Check off ingredients as you go
- 1.5kg (3.3 lbs) beef chuck roast
- 1 small can tomato paste (2 tablespoons)
- 2 garlic cloves
- 3 onions
- 1 bay leaf
- 3 carrots
- 1 level teaspoon brown sugar
- 1 tablespoon balsamic vinegar cream
- 1 generous tablespoon flour (optional)
- hot water
- salt, pepper
In a Dutch oven, brown the meat with 2 tablespoons of oil over high heat.
Meanwhile, slice the onions thinly, cut and remove the germ from the garlic cloves if needed.
Once the meat is browned, remove it and add the onions, garlic, and bay leaf to the pot. Let them sweat slightly and lower the heat.
Deglaze the bottom of the pot with a glass of water, scraping up the cooking juices with a wooden spoon. Add the tomato paste, balsamic vinegar cream, and sugar.
Mix again, then return the meat and onions, and cover with water to the level of the meat. Season. Let simmer in a pressure cooker for 1h30 (without a pressure cooker it will take at least 2h30). The meat should be tender (a knife should come out very easily). 15 minutes before the end of cooking, add the sliced mushrooms and finish cooking. If the sauce seems too thin, add the tablespoon of flour and let it thicken slightly.
Serve with mashed potatoes.
Tips and variations
- This braised beef can be accompanied by all sorts of vegetables: peas, carrots…