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Braised Beef with Potatoes

Name: Classic Braised Beef with Potatoes
Cook time: 4 h
Total time: 4 h
Yield: 6
Ingredients: Hammer Beef Shank; Beef broth; Olive Oil; 3 - 4 sprigs of Fresh rosemary; 3 large carrots; 4 - 5 Potatoes; 2 stalks of celery; 10–12 sprigs fresh thyme; 2 bay leaves; 1 large yellow onion; 2 cups of Dry red wine; 2 tablespoons of Tomato Paste; Worcestershire sauce

Warm up with our savory braised beef recipe! Tender, slow-cooked beef paired with rich flavors makes this dish perfect for cozy nights. Explore our recipe for step-by-step guidance for your next dinner inspiration.

Classic Braised Beef with Potatoes

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Servings

Cook Time

4 hours

Warm up with our savory braised beef recipe! Tender, slow-cooked beef paired with rich flavours makes this dish perfect for cozy nights. Explore our recipe for step-by-step guidance and elevate your next meal.

Image of Classic Braised Beef with Potatoes

Ingredients

Hammer Beef Shank
Beef broth
Olive Oil
3 - 4 sprigs of Fresh rosemary
3 large carrots
4 - 5 Potatoes
2 stalks of celery
10–12 sprigs fresh thyme
2 bay leaves
1 large yellow onion
2 cups of Dry red wine
2 tablespoons of Tomato Paste
Worcestershire sauce

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Directions

Preparing the Shank: Get your beef beef shank ready by removing it from the fridge about 30-60 minutes before cooking to let it reach room temperature. Just before cooking, pat it dry with a paper towel on all sides. Season generously with kosher salt (around 1 teaspoon per pound) and ground black pepper to bring out the rich flavours.
Seasoning: Season generously with kosher salt (about 1 teaspoon per pound) and ground black pepper to bring out the meat's deep flavours. For added aroma, tie fresh rosemary sprigs to the beef shank, allowing the herb’s earthy notes to infuse during cooking.
Searing: In a large skillet, heat olive oil over medium-high until it begins to shimmer. Carefully add the beef shank and sear for 4-5 minutes on each side, making sure to brown all sides evenly, including the thinner edges. Once a rich crust has formed, transfer the shank to a plate and set aside.
Cook the Aromatics: In the same pot used to sear the beef shank, add the carrots, celery, onion, potatoes and garlic. Sprinkle with about ½ teaspoon of kosher salt and a dash of black pepper to taste. Stir occasionally, letting them cook for 2-3 minutes until they release their fragrance.
Deglaze and Braise: Pour the red wine into the pot, using a wooden spoon. Let it simmer for 1-2 minutes. Add the beef stock, tomato paste, Worcestershire sauce, Dijon mustard, bay leaves and thyme. Mix everything together thoroughly. Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer.
Into the Oven: Cover the pot and braise, stirring occasionally, for 3 to 3 ½ hours, or until the beef becomes tender and can be easily shredded with a fork.
Serve: Take it out of the oven and shred. Plate the beef and braised vegetables then drizzle the delicious red wine sauce over everything. Enjoy your meal!