What are some of the extras you enjoy adding to your braised beef? I’ve only made it a couple of times and kept it pretty basic with onion, carrot, thyme, rosemary, red wine, beef broth, and salt and pepper. However, I’m considering adding garlic cloves and tomato paste this time. How about a bay leaf? I’m also inspired by bourguignon, so bacon and maybe some mushrooms added toward the end sound tempting.
What are your favorite ingredients to enhance the dish beyond the usual suspects?
I love that you’re already thinking of adding more depth to your braised beef! Garlic cloves are definitely a great addition for that aromatic flavor, and tomato paste will add a nice richness and a subtle sweetness. Bay leaves are a must for braising as they infuse a lovely, complex note into the dish.
In addition to what you’ve mentioned, I like to throw in a splash of Worcestershire sauce for a bit of umami, and sometimes a spoonful of brown sugar to balance the acidity. If you’re looking to get adventurous, adding a splash of balsamic vinegar or a few tablespoons of Dijon mustard can give it a fantastic depth of flavor.
As for the mushrooms, definitely do a mix of different varieties if you can—like cremini and shiitake—because they can really enhance the earthy component of the dish. And if you like some heat, a pinch of red pepper flakes can add a subtle kick without overpowering the flavors. Enjoy your braising!
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