My whole family couldn’t get enough of this recipe
This hearty and flavorful dish is a classic comfort food that’s perfect for a cold winter night. The rich beef broth, tangy red wine, and tender vegetables create a satisfying meal that’s sure to please.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Beef chuck roast | 3-4 pounds |
| Salt and pepper | To taste |
| Olive oil | 2 tablespoons |
| Onion, chopped | 1 large |
| Garlic, minced | 4 cloves |
| Beef broth | 2 cups |
| Red wine (optional) | 1 cup |
| Crushed tomatoes | 1 (28-ounce) can |
| Tomato paste | 2 tablespoons |
| Dried oregano | 1 teaspoon |
| Dried basil | 1 teaspoon |
| Dried thyme | 1 teaspoon |
| Red pepper flakes (optional) | 1/2 teaspoon |
| Bay leaves | 2 |
| Carrots, peeled and cut | 4 large |
| Potatoes, peeled and cut | 3 large |
| Celery, chopped | 2 stalks |
| Fresh parsley, chopped (for garnish) |
Instructions:
- Prepare the Beef: Season the beef chuck roast with salt and pepper.
- Sear the Beef: In a large Dutch oven, heat olive oil over medium-high heat. Sear the beef on all sides until browned. Remove and set aside.
- Sauté the Aromatics: In the same pot, sauté the onion until softened, then add garlic and sauté for 1-2 minutes.
- Deglaze the Pot: Pour in red wine (if using) and let it reduce. If not using wine, add a splash of beef broth.
- Add Tomatoes and Herbs: Stir in crushed tomatoes, tomato paste, beef broth, herbs, and bay leaves.
- Return Beef and Vegetables: Return the beef to the pot and arrange the carrots, potatoes, and celery around it.
- Cook: Bring to a simmer, cover, and cook on low heat for 3-4 hours, or until beef is tender and vegetables are cooked through.
- Serve: Remove bay leaves, slice or shred beef, and serve with vegetables and sauce. Garnish with parsley.
