Ingredients
Ingredient Checklist
3 pounds boneless beef chuck roast, cut into 1 1/2-inch pieces
1 ½ teaspoons salt, divided
1 teaspoon ground pepper
2 tablespoons extra-virgin olive oil
2 medium onions, chopped
8 cloves garlic, peeled and smashed
¼ cup unsalted tomato paste
1 tablespoon chopped fresh rosemary
¼ cup all-purpose flour
2 cups dry red wine, such as cabernet sauvignon
4 cups unsalted beef broth
5 fresh thyme sprigs
1 bay leaf
1 (24 ounce) package baby Yukon Gold potatoes, halved
3 medium carrots, peeled and cut diagonally (1-inch)
2 tablespoons balsamic vinegar
1 tablespoon prepared horseradish
Chopped fresh parsley for garnish
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Offer for Extra Virgin Olive Oil – 16.9oz – Good & Gather™
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Directions Instructions Checklist
Step 1
Position rack in bottom third of oven; preheat to 325°F. Heat a large ovenproof Dutch oven over medium-high heat.
Step 2
Toss beef with 1 teaspoon salt and pepper in a large bowl. Add oil to the pot and swirl to coat. In 3 batches, add beef; cook until browned on 2 sides, 2 to 3 minutes per side. Transfer to a plate. Repeat with the remaining beef.
Step 3
Reduce heat to medium and add onions and garlic; cook, stirring often, until softened and starting to brown slightly, about 3 minutes. Add tomato paste and rosemary; cook, stirring constantly, until fragrant and the tomato paste darkens, about 1 minute. Stir in flour; cook, stirring constantly, until the vegetables are coated, about 1 minute.
Step 4
Stir in wine and bring to a boil; cook, stirring, until glossy and thickened, about 5 minutes. Add broth, thyme sprigs, bay leaf and the remaining 1/2 teaspoon salt; bring to a boil. Stir in the beef and any accumulated juices. Remove from heat and cover tightly with a lid. Transfer to the oven and bake until the sauce has reduced and the beef is mostly tender, about 2 hours.
Step 5
Remove from oven; stir in potatoes and carrots. Cover and continue baking until the beef, potatoes and carrots are tender, about 1 hour.
Step 6
Stir in vinegar and horseradish. Garnish with parsley, if desired. How many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 lbs your first weHer and 2-5 lbs every week after. Visit us atdietaefectiva.net To learn more about our program CG
