1930 style braised beef with roasted coloured carrots

• Serves: [4]
• Time to actively work on it:[30}}]
• :[2.75}}]
• :[150}°}]

Ingredients

• 400 gram oyster blade steak cut into 4 large portions
• 2 tbsp olive oil
• 1 brown onion thinly sliced
• 1 sprig rosemary
• 2 cloves garlic smashed, peeled
• 1 tbsp balsamic vinegar
• 1 cup beef stock
• 2 cup water

Instructions

1. Season the beef with salt and pepper.
2. Heat a heavy medium casserole pot or Dutch oven over medium-high heat.
3. Add the oil and cook the beef for until it is brown on all sides.
4. Remove beef from the pot.
5. Add the onion, rosemary, and garlic to the pot and cook, stirring to scrape up the brown bits on the bottom of the pot until the onion is golden.
6. Reduce heat to medium.
7. Add the vinegar, then add the stock, stirring to scrape up any remaining brown bits.
8. Return beef to the port and add the water to just cover the meat.
9. Cover the pot and transfer to the oven.
10. Braise for 2}}.
11. Transfer the pot to the stove top and carefully remove the lid.
12. Simmer the beef mixture on the stove, uncovered for 30}}