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Braised Beef with Mushrooms and Carrots
A comforting, oven‑braised chuck roast cooked with red wine, mushrooms, carrots and aromatic herbs. The meat becomes melt‑in‑your‑mouth tender, perfect for a hearty dinner.
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Cost Breakdown
Critical Success Points
- • Searing the beef without overcrowding the pan
- • Deglazing with red wine to lift caramelized bits
- • Ensuring the braising liquid reaches half to two‑thirds of the meat height
- • Braising at a steady 350°F until the meat falls apart
Safety Warnings
- • Hot oil can splatter during searing—use a splatter guard or keep a safe distance
- • The Dutch oven and oven are extremely hot; use oven mitts when handling
- • Red wine deglazing creates steam—watch for burns
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