Braised Beef with vegs

By Claude

Dinner in a pot

up to the cook what goes into this pot

Ingredients

• 2 to 2-1/2 lb. flank steak, rolled and tied
• 3 tablespoon olive oil
• 8 oz. mushrooms, trimmed and halved
• 1 medium onion cut into 1/8
• 4 or 5 small potatoes cut into quarter size
• 1/4 lb. olives, pitted (calvestrano or like item)
• 1/4 lb. carrots peeled, small cut into 1 to 1-1/2 inches long
• 2 garlic cloves, minced
• 1 tablespoon beef demi-glace (or like item)
• 1-1/2 cup beef stock
• 1/2 teaspoon rosemary
• 1 teaspoon thyme
• salt and pepper to taste
• OTHER VEGS at cooks option (consider cook time when to add)

Preparation

Step 1

Preheat oven to 350F.

Season steak with salt and pepper. In a wide Dutch oven over medium-high heat, warm 1 tablespoon olive oil. Sear steak on all sides, 8-10 minutes. Transfer to a plate.

Reduce heat to medium and warm 2 tablespoon olive oil. Cook mushrooms for 8 minutes transfer to a bowl. Next add onions to pot cook turning once about 3 minutes per side.

Add mushrooms back to pot, add demi-glace and garlic to pot and cook 1 minute. Increase heat to high, add stock, and the rest of the veg's above - olives, potatoes, carrots, rosemary and thyme, and bring to a boil.

Place steak on top on veg's cover pot with foil or lid. Put in oven and cook 2 hours.

Transfer beef to carving board.

Simmer sauce over medium-high heat until thickened. Slice beef and serve.