Braised Steaks with Root Vegetables

6 (6-ounce) blade steaks, ¾- to

1-inch thick, trimmed

4 teaspoons vegetable oil, divided 2 onions, halved and sliced thin 3 garlic cloves, minced

1 tablespoon minced fresh thyme or 1

teaspoon dried

1 ½ cups beef broth

1 cupwater

½ cup dry white wine

12 ounces red potatoes, cut into

¾-inch pieces

4 carrots, peeled and sliced ½-inch

thick

4 parsnips, peeled and sliced ½-inch

thick

2 tablespoons minced fresh parsley 1 tablespoon fresh lemon juice Instructions: Adjust oven rack to lower-middle portion and heat oven to 325 degrees. Pat steaks dry with paper towels and season with salt and pepper.

Heat 2 teaspoons oil in Dutch oven overmedium-high heat until smoking. Brown steaks well on all sides, 7 to 8 minutes; transfer to large plate.

Add remaining 2 teaspoons oil to pot and heat overmedium heat until shimmering. Add onions and cook until softened, 8 to 10 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Stir in broth, water and wine, scraping up any browned bits, and bring to simmer.

Nestle steaks, along with any accumulated juices, into pot. Spoon sauce over steak. Return to simmer and cover; transfer pot to oven. Cook for 1 ½ hours.

Add potatoes, carrots and parsnips to pot and continue to cook until steaks and vegetables are tender, about 30 minutes. Transfer steaks and vegetables to large platter; tent with foil and let rest while finishing sauce.

Simmer sauce over medium-high heat until slightly thickened, 2 to 4 minutes. Off heat, stir in parsley and lemon juice and season with salt and pepper to taste. Spoon sauce over steaks and vegetables; serve.

Makes 6 servings

From “Meat Illustrated” from America's Test Kitchen

America's Test Kitchen