Recipes Main Courses Beef and Veal Braised Beef with Autumn Vegetables

Braised Beef with Autumn Vegetables

Braised Beef with Autumn Vegetables is rated 4.6 out of 5 by 8.
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Prep Time: 35 minutes
Cook Time: 195 minutes
Servings: 6

The addition of a light vinaigrette laced with green onions and peppery mint just before serving infuses this dish with bright, fresh flavors.

Ingredients:

  • 3 lb. beef bottom round, trimmed of most fat and cut into 1 1/4-inch chunks
  • Kosher salt, to taste, plus 1/4 tsp.
  • Freshly ground pepper, to taste
  • 2 Tbs. olive oil
  • 1 yellow onion, finely chopped
  • 2 fresh thyme sprigs
  • 3 bay leaves
  • 4 garlic cloves, finely chopped
  • 1 cinnamon stick
  • 1/3 cup dry red wine
  • 2 Tbs. plus 1 tsp. red wine vinegar
  • 2 large carrots, peeled and cut into chunks
  • 1 can (15 oz.) diced tomatoes, drained
  • 1/3 cup beef or chicken stock
  • 1 lb. pumpkin or butternut squash, peeled, seeded and cut into 3/4-inch chunks
  • 2 green onions, thinly sliced
  • 1 Tbs. chopped fresh mint  

Directions:

Preheat a Cuisinart multicooker on the brown/sauté setting to 450°F according to the manufacturer’s instructions. Season the beef with salt and pepper. Warm 1 Tbs. of the olive oil in the multicooker. Working in batches, brown the beef on all sides, about 8 minutes per batch. Using a slotted spoon, transfer the beef to a plate.

Discard most of the fat from the multicooker insert and return the insert to the base. Add the yellow onion, thyme sprigs and bay leaves and sauté until the onion begins to brown, 4 to 6 minutes. Add the garlic and cinnamon stick and cook for 1 minute. Stir in the wine, the 2 Tbs. vinegar, carrots, tomatoes, stock and beef. Set the multicooker on the slow cook-high setting, cover and cook for 2 hours.

Scatter the pumpkin over the beef, cover and cook until the beef and pumpkin are very tender, 1 to 2 hours more. Discard the thyme sprigs, bay leaves and cinnamon stick. Using a large spoon, skim off the fat.

In a small bowl, whisk together the remaining 1 Tbs. olive oil, the 1 tsp. vinegar, the 1/4 tsp. salt and several grinds of pepper. Stir in the green onions and mint.

Ladle the meat and vegetables into warmed bowls and spoon the green onion mixture on top. Serve immediately. Serves 6.

Adapted from Williams-Sonoma The New Slow Cooker, by Brigit Binns (Weldon Owen, 2010).

Rated 4 out of 5 by from Good cold weather meal I had been looking for a recipe to use up my baking pumpkins and decided to try this. I didn't want to drag out my slow cooker, so I put everything into the Dutch oven and let it simmer most of the day. I served it with egg noodles and made some rice to go with the left overs. It received rave reviews from hard to please eaters.
Date published: 2014-11-22
Rated 5 out of 5 by from Delicious meal Very easy to make and house smelled wonderful while cooking. My husband loved it.
Date published: 2013-10-28
Rated 5 out of 5 by from Fabulous winter meal Wonderful combination of spices and veggies. Made several times for arriving overnight guests. Served with wide egg noodles. Perfect.
Date published: 2013-04-13
Rated 4 out of 5 by from Great Fall Meal I read the other reviews and made some alterations. When I make this again, I'll cut the meat in bigger pieces and cook longer. I will also remove the cinnamon stick sooner. It was a bit overpowering. I had a few issues with the multicooker, I think that was my fault tho. It turned off and I couldn't reset it a couple of times. I started it the day before, then let it come to room temp, then finished it. I used butternut squash, pumpkin was too much of a hassle. Also, I doubled the recipe. Tasty dinner, my guests loved it. I served it with an arugula salad and warm french bread. Pumpkin brulee tarts for dessert!
Date published: 2012-10-22
Rated 5 out of 5 by from Excellent for football season! It smelled so fantastic that it didn't even make the table! Delicious. I made it twice this week and both times we finished the entire batch. Now thats rare for the three of us!
Date published: 2012-10-16
Rated 5 out of 5 by from Delicious Slow-Cooker Stew My husband & I really enjoyed this tasty stew tonight. I used butternut squash instead of pumpkin and it really soaked up the flavors nicely. I prepared it the night before and let it cook on low all day in my crock pot. I left the butternut squash on top like the recipe called for, which was good because it didn't get mushy. My husband said I could bottle the sauce like other WS starters. That was a great compliment! I'll definitely make this again.
Date published: 2012-10-16
Rated 5 out of 5 by from Don't have to use pumpkin; substitute potatoes I have very picky adult male eaters in my household so I skipped the pumpkin and substituted with two potatoes. I considered adding parsnips instead of the potatoes which I will do the next time. My slow cooker crock insert broke last week so I put the stew in the oven on 250 degrees Fahrenheit for about 2.5 hours. The vinegar and green onion topping added a delicious tangy taste. It was an easy one-pot meal with relatively little clean up after the meal. The picky male eaters in my house requested that I make this recipe again!
Date published: 2012-10-04
Rated 4 out of 5 by from Interesting Interesting flavors. My suggestion would be to cook the beef for 2 1/2 hrs instead of 2 hours before adding the squash (I used butternut squash instead of pumpkin). The squash was perfect but the meat could have been a bit more tender....so I think the meat needed to be cooked longer. Also, this can be quite an expensive dish to make. The Williams Sonoma Beef Stock Concentrate alone is 19.95 then the beef $17.00, the fresh herbs, $6.00, the bay leaf $8.00, the squash $3.00, cinnamon sticks $12.00, a bottle of wine $$, etc. Now you will have some of these left over to use in other dishes but to start it makes for an expensive dish.
Date published: 2012-09-24
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