Slow-Braised Beef & Mushrooms

STEP BY STEP

Let’s make it.

1. Heat the oven to 325°F (160°C), conventional heat. Pat the beef dry and season with half the salt and pepper. Use a heavy oven-safe pot with a tight-fitting lid.
2. Heat the olive oil in the pot over medium-high heat. Brown the beef in batches without crowding the pot, about 8–10 minutes in total, then transfer it to a plate.
3. Lower the heat to medium. Add the onion, celery and mushrooms and cook for 6–8 minutes. Stir in the garlic and tomato paste for 1 minute.
4. Add the measured water and scrape the browned bits from the base. Return the beef and all its juices. Add the thyme and remaining salt and pepper. Bring to a gentle simmer.
5. Cover and transfer to the oven. Braise for 2 hours, checking halfway that the pot has not dried out. If necessary, add a little extra plain water; it adds no carbohydrate.
6. Check the beef for tenderness. Stir in the cauliflower and braise, covered, for another 25–40 minutes until the cauliflower is tender and the beef pulls apart easily with a fork. Tougher pieces may need extra time. The beef must reach at least 145°F (63°C); a tender braise will normally be cooked well beyond this temperature.
7. Remove from the oven and rest for at least 5 minutes. If the gravy is thin, first simmer uncovered on the stovetop for 5 minutes. Divide the beef, vegetables and all gravy into 4 servings.

Use a food thermometer for the temperatures in the method. FoodSafety.gov cooking temperatures ↗