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Photo:Photographer: Antonis Achilleos, Food Stylist: Karen Rankin, Prop Stylist: Christine Keely
Photographer: Antonis Achilleos, Food Stylist: Karen Rankin, Prop Stylist: Christine Keely
Active Time:45 minsTotal Time:3 hrs 45 minsServings:8Jump to Nutrition Facts
Active Time:45 minsTotal Time:3 hrs 45 minsServings:8
Active Time:45 mins
Active Time:
45 mins
Total Time:3 hrs 45 mins
Total Time:
3 hrs 45 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
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Ingredients
3poundsboneless beef chuck roast, cut into 1 1/2-inch pieces
1 ½teaspoonssalt, divided
1teaspoonground pepper
2tablespoonsextra-virgin olive oil
2mediumonions, chopped
8cloves garlic, peeled and smashed
¼cupunsalted tomato paste
1tablespoonchopped fresh rosemary
¼cupall-purpose flour
2cupsdry red wine, such as cabernet sauvignon
4cupsunsalted beef broth
5fresh thyme sprigs
1bay leaf
3mediumcarrots, peeled and cut diagonally (1-inch)
2tablespoonsbalsamic vinegar
1tablespoonprepared horseradish
Chopped fresh parsley for garnish
DirectionsPosition rack in bottom third of oven; preheat to 325°F. Heat a large ovenproof Dutch oven over medium-high heat.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.Photographer: Antonis Achilleos, Food Stylist: Karen Rankin, Prop Stylist: Christine KeelyReduce 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.Photographer: Antonis Achilleos, Food Stylist: Karen Rankin, Prop Stylist: Christine KeelyStir 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.Photographer: Antonis Achilleos, Food Stylist: Karen Rankin, Prop Stylist: Christine KeelyRemove from oven; stir in potatoes and carrots. Cover and continue baking until the beef, potatoes and carrots are tender, about 1 hour.Photographer: Antonis Achilleos, Food Stylist: Karen Rankin, Prop Stylist: Christine KeelyStir in vinegar and horseradish. Garnish with parsley, if desired.Photographer: Antonis Achilleos, Food Stylist: Karen Rankin, Prop Stylist: Christine KeelyTo make aheadRefrigerate in an airtight container for up to 5 days or freeze for up to 3 months.Originally appeared: EatingWell.com, August 2022
Directions
Position rack in bottom third of oven; preheat to 325°F. Heat a large ovenproof Dutch oven over medium-high heat.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.Photographer: Antonis Achilleos, Food Stylist: Karen Rankin, Prop Stylist: Christine KeelyReduce 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.Photographer: Antonis Achilleos, Food Stylist: Karen Rankin, Prop Stylist: Christine KeelyStir 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.Photographer: Antonis Achilleos, Food Stylist: Karen Rankin, Prop Stylist: Christine KeelyRemove from oven; stir in potatoes and carrots. Cover and continue baking until the beef, potatoes and carrots are tender, about 1 hour.Photographer: Antonis Achilleos, Food Stylist: Karen Rankin, Prop Stylist: Christine KeelyStir in vinegar and horseradish. Garnish with parsley, if desired.Photographer: Antonis Achilleos, Food Stylist: Karen Rankin, Prop Stylist: Christine KeelyTo make aheadRefrigerate in an airtight container for up to 5 days or freeze for up to 3 months.
Position rack in bottom third of oven; preheat to 325°F. Heat a large ovenproof Dutch oven over medium-high heat.
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.
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.
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.
Remove from oven; stir in potatoes and carrots. Cover and continue baking until the beef, potatoes and carrots are tender, about 1 hour.
Stir in vinegar and horseradish. Garnish with parsley, if desired.
To make ahead
Refrigerate in an airtight container for up to 5 days or freeze for up to 3 months.
Originally appeared: EatingWell.com, August 2022
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Nutrition Facts(per serving)435Calories11gFat30gCarbs42gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
