*Ingredients
°1 (3 lb) beef stew meat
°2 tablespoons of olive oil
°Salt & ground black pepper
°1 large yellow onion, coarsely chopped
°3 minced garlic cloves
°1 can (14.5 ounces) beef broth
°3/4 cup dry red wine (optional)
°2 sprigs of fresh thyme
°2 sprigs of fresh rosemary
°1 bay leaf
°2 pounds Yukon Gold potatoes, cleaned and cut into 1 1/2-inch cubes
6 medium carrots, peeled and cut into 1/2-inch pieces
*Directions
Preheat oven 275 degrees. Heat olive oil in a large Dutch oven on medium-high heat. Season the entire roast with salt and pepper, then add the roast to the pan and sear on all sides, about 2 minutes on each side.
Transfer the roast to a cutting board (or plate), add the onion to the pan and sauté until browned, about 4-5 minutes, adding the garlic at the last minute.
Return the roast to the pan and pour the sauce and optional red wine over the roast. Add the thyme, rosemary and bay leaf to the broth. Bring to a boil, then cover the pan with the lid, transfer to the oven and cook for 2 hours.
Remove from the oven, add the carrots and potatoes to the pan and season with salt and pepper. Cover the pot, return to the oven and cook for 1 to 1 1/2 hours, to roast and the vegetables are tender.
Remove the roast and chop or chop it into large chunks, defatted, then return it to the pot. Remove bay leaves and herb sprigs.
Enjoy !
*Ingredients
°1 (3 lb) beef stew meat
°2 tablespoons of olive oil
°Salt & ground black pepper
°1 large yellow onion, coarsely chopped
°3 minced garlic cloves
°1 can (14.5 ounces) beef broth
°3/4 cup dry red wine (optional)
°2 sprigs of fresh thyme
°2 sprigs of fresh rosemary
°1 bay leaf
°2 pounds Yukon Gold potatoes, cleaned and cut into 1 1/2-inch cubes
6 medium carrots, peeled and cut into 1/2-inch pieces
*Directions
Preheat oven 275 degrees. Heat olive oil in a large Dutch oven on medium-high heat. Season the entire roast with salt and pepper, then add the roast to the pan and sear on all sides, about 2 minutes on each side.
Transfer the roast to a cutting board (or plate), add the onion to the pan and sauté until browned, about 4-5 minutes, adding the garlic at the last minute.
Return the roast to the pan and pour the sauce and optional red wine over the roast. Add the thyme, rosemary and bay leaf to the broth. Bring to a boil, then cover the pan with the lid, transfer to the oven and cook for 2 hours.
Remove from the oven, add the carrots and potatoes to the pan and season with salt and pepper. Cover the pot, return to the oven and cook for 1 to 1 1/2 hours, to roast and the vegetables are tender.
Remove the roast and chop or chop it into large chunks, defatted, then return it to the pot. Remove bay leaves and herb sprigs.
Enjoy !
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