Classic Braised Beef

This recipe is courtesy of Dave Swanson, chef-owner of Braise restaurant in Milwaukee. He uses this dish to teach his students at Braise Culinary School about proper cooking techniques.

Read more: For flavor, tenderness and ease, try braising​

Recipe tested by Alysha Witwicki

Makes 8 servings

• 3 pounds beef stew meat, cut into small pieces
• Salt and freshly ground pepper to taste
• Zest and juice of 1 orange
• 1 bulb garlic
• 1/8 cup fennel seeds
• 1 star anise
• 2 tablespoons cumin seeds
• ½ cup canola oil (divided)
• 4 ounces yellow onion, diced
• 4 ounces turnips, diced
• 4 ounces carrots, diced
• 4 ounces rutabaga, diced
• ¼ cup tomato paste
• 1 cup apple cider vinegar
• 2 cups dry red wine
• 1 quart beef stock
• Grits or mashed potatoes for serving

Season room-temperature beef with salt and pepper. In a piece of cheesecloth, place orange zest, garlic, fennel seeds, star anise and cumin seeds; tie cheesecloth and set aside.

In a large skillet or braising pan over high heat, add all but 2 tablespoons of the oil, add one-third of the beef and sear on all sides until deep brown in color. Place beef in a bowl and repeat with remaining two batches of beef. Remove beef from pan and discard oil.

Return pan to high heat with remaining 2 tablespoons oil, add vegetables and brown on all sides. Add tomato paste and reduce heat to medium; cook 1 minute.

Deglaze pan with vinegar, scraping bottom of pan.

When vinegar has been reduced by half, add red wine. Bring to a simmer, add meat and reduce wine by half. Add beef stock, orange juice and cheesecloth pouch. Bring to a simmer, skimming off any impurities that rise to the surface.

Cover pan and let simmer until meat and vegetables are tender, about 1 to 1 ½ hours. Serve over grits or mashed potatoes.