Braised Beef with Tomato Sauce

I love this time of year. The craziness, the hustle and bustle, the pre-holiday rush. It’s within the rush and the business that I am reminded what being busy really means. I am reminded that although I have countless meetings to attend this week, I am beyond blessed to be working my dream job. I am reminded that although I haven’t started Christmas shopping, I have loved ones that I get to shop for. I am reminded that although I’ve been at church volunteering in the band five nights this week, I have a community that puts Christ first and invests in others. Tonight, we didn’t get home until 10pm, and that’s okay, but on busy nights like this one, we sure do come home hungry (and goodness knows I don’t need more frozen or fast food).

Our new Cuisinart 3-in-1 Multicooker tremendously helps out in a busy season like the one we’re in now. It steams, sautés/browns, and slow cooks within one pot. The portable design is easy to take over to a friend’s house, and it’s even dishwasher safe for easy clean up.

photocredit: cuisinart.com

This is a flavorful and hearty dish that is simple to prepare and feeds a crowd (just in time for that company arriving for the holidays). Using the 3-in-1 Multicooker, I sautéed the vegetable mixture and browned the meat, then without even turning the Multicooker off, switched it to low and allowed to simmer for most of the day. With just two of us at the house, this dish lasts all week and is so comforting after a crammed day. The holiday season can fly by in a flash, so take time even during the hustle and bustle to reflect on the reason you’re running around, the opportunities presented to you each day, and the true meaning of this time of year.

Braised Beef with Tomato Sauce

Prep Time: 20 min. Slow Cook Time: 8 hours

Ingredients:

2 lbs. beef shoulder, seasoned generously with kosher salt and pepper

1 red onion

2 carrots, peeled

3 stalks celery

4 cloves garlic

1 bell pepper, seeded

2 tablespoons olive oil

6-oz. tomato paste

1/2 cup red wine

28-oz. whole peeled tomatoes

4 bay leaves

Kosher salt

1 box pasta, prepared according to instructions on box

Preparation:

Using the Cuisinart 3-in-1 Multicooker, turn the Brown/Sauté feature on and set to 350°. While Multicooker is heating, roughly chop the onion, carrots, celery, garlic, and bell pepper. Place all of these ingredients in a food processor and pulse until all ingredients are minced and form a paste-like consistency (about 20 pulses).

Once the Multicooker is heated, add the olive oil and vegetable mixture along with 1 teaspoon of kosher salt. Sauté vegetable mixture for about 10 minutes, scraping brown bits from the bottom and sides of the cooking bowl with a wooden spoon as needed.

Stir in the tomato paste and continue to saute for 5 minutes. Using tongs, add the beef and brown each side for about a minute. Continue to scrape bits from the bottom of the pan as needed with the wooden spoon.

Add the red wine and scrape bits again with the wooden spoon from the bottom of the bowl vigorously. Add tomatoes with the sauce from the can and bay leaves. Crush tomatoes with the wooden spoon and continue to scrape any brown bits from the bottom or sides of bowl.

Place lid on the Multicooker and switch to the Low Slow Cook mode. Slow cook for 8 hours or until beef pulls easily away from itself with a fork.

After 8 hours, remove the beef onto a cutting board and shred into small pieces. Return shredded beef to the tomato sauce in the Multicooker and stir to combine.

Serve braised beef with tomato sauce atop pasta and finish with freshly grated parmesan cheese and black pepper.

6-8 servings

Cuisinart sponsored this post, however, as always, all opinions are 100% our own.