Serve over mashed potatoes, rice, or buttered noodles.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.
Variations:
Add mushrooms or bell peppers for extra flavor.
Stir in a splash of red wine for a richer, more robust sauce.
Sprinkle fresh herbs, like parsley or thyme, before serving for a bright finish.
FAQ:
Q: Can I use a slow cooker for this recipe?
A: Yes! Sear the steak first, then transfer to a slow cooker with the braising liquid. Cook on low for 6–8 hours.
Q: Can I use other cuts of beef?
A: Chuck or round works best for braising, but brisket or short ribs can also be used.
