Red Wine Braised Beef Cottage Pie

Step 3: Braise the beef

  • Vegetable additions

    • carrots
      , chopped
      ~400 g2 parts

Transfer the Dutch oven to a 300°F (150°C) oven and for about 3 hours.

  • Check the beef. The liquid should have considerably and the meat should be approaching tender, but not completely falling apart.

Remove the bay leaves and thyme. Add the chopped carrots, stirring them into the braising liquid.

Return the pot to the oven and for about 1 hour longer, or until the beef is completely tender and the carrots are cooked through but still have some texture.

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