Vinegar-Braised Beef With Thyme, Carrots, And Onions

1. 1

   Preheat oven to 350u00b0.

2. 2

   Combine 1 tablespoon thyme and garlic. Make 12 small slits on outside of beef, and stuff each with about 1/4 teaspoon garlic mixture. Rub beef with 1 teaspoon oil. Sprinkle beef with 1/4 teaspoon salt and 1/4 teaspoon pepper.

3. 3

   Heat a large ovenproof nonstick skillet over medium-high heat. Add beef; cook 2 minutes on all sides or until browned. Remove from pan. Add the chopped onion, chopped carrot, and celery to pan; saute 6 minutes. Add 1/2 teaspoon salt, broth, wine, vinegar, and bay leaf; bring to a boil. Return beef to pan. Cover and place pan in oven. Bake at 350u00b0 for 1 hour. Reduce heat to 325u00b0; turn beef. Cover and bake for an additional 90 minutes or until tender, turning beef twice. Remove beef from pan.

4. 4

   Drain cooking liquid through a sieve into a bowl, pressing down on vegetables to extract liquid. Discard solids. Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a bowl, stopping before fat layer reaches opening; discard fat.

5. 5

   Trim all but 1 inch from green tops of baby carrots. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add cipollini onions; saute 3 minutes or until browned. Add beef, cooking liquid, and baby carrots; bring to a boil. Cover and bake at 350u00b0 for 1 hour, turning once. Sprinkle with parsley and 1 teaspoon thyme. Serve the beef with vegetables and sauce.

6. 6

   MyRecipes is working with

7. 7

   , the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

8. 8

   .

* Per serving · 4 servings · Values may vary.