It’s Sunday, so you know I’m cooking a big pot of this slow braised beef…its delicious, so tender and perfect for a cozy meal!
✨ You’ll have leftovers which freeze well, and you can make tacos or add to your pasta sauce for a elevated meal!
Season beef with salt, pepper, and Tuscan herbs.
Add olive oil to 8 quart Dutch oven and Brown all the pieces of beef on all sides.
Add stock and butter to Dutch oven and scrape all the bits off the bottom and bring to a simmer.
Preheat oven to 325 degrees.
Layer with the browned chuck pieces, then a layer of cut vegetables, layer of beef and more vegetables. Add whole garlic cloves, parsley, and basil. Cover with lid and place the Dutch oven in a large sheet pan to prevent any bubbling over.
Let braise for 31/2 hours, then carefully remove the from the oven.
Remove all the vegetables and meat, discard the bay leaves and herbs and place in 2 pans and remove the twine. The meat will be falling apart at this time, try to keep in large pieces.
Add half of the vegetables back in to the braising liquid and using an immersion blender purée. Take a cup of the liquid and whisk with the flour, make sure no lumps.
Place the Dutch oven on the stove and bring the remain liquid to a simmer, add the flour mixture and whisk and let thicken for a few minutes. Gently place the beef back into the gravy mixture, squeeze the garlic from the cloves and cover with lid.
Place back into the oven for another 1 1/2 hours. Cover the remaining vegetables with foil and keep warm and serve as a sided.
Make some yummy mashed potatoes, (you can find recipe on my account) and serve as a side to accompany this soul satisfying delicious dinner! Hope you love & enjoy.
Warm your favorite rolls and add a slice of white cheddar cheese a layer of the gravy then meat and more gravy. Or serve with mash potatoes or polenta, and you have to most amazing dinner. You’ll have leftovers which freeze well another time.
Ingredients
Directions
Season beef with salt, pepper, and Tuscan herbs.
Add olive oil to 8 quart Dutch oven and Brown all the pieces of beef on all sides.
Add stock and butter to Dutch oven and scrape all the bits off the bottom and bring to a simmer.
Preheat oven to 325 degrees.
Layer with the browned chuck pieces, then a layer of cut vegetables, layer of beef and more vegetables. Add whole garlic cloves, parsley, and basil. Cover with lid and place the Dutch oven in a large sheet pan to prevent any bubbling over.
Let braise for 31/2 hours, then carefully remove the from the oven.
Remove all the vegetables and meat, discard the bay leaves and herbs and place in 2 pans and remove the twine. The meat will be falling apart at this time, try to keep in large pieces.
Add half of the vegetables back in to the braising liquid and using an immersion blender purée. Take a cup of the liquid and whisk with the flour, make sure no lumps.
Place the Dutch oven on the stove and bring the remain liquid to a simmer, add the flour mixture and whisk and let thicken for a few minutes. Gently place the beef back into the gravy mixture, squeeze the garlic from the cloves and cover with lid.
Place back into the oven for another 1 1/2 hours. Cover the remaining vegetables with foil and keep warm and serve as a sided.
Make some yummy mashed potatoes, (you can find recipe on my account) and serve as a side to accompany this soul satisfying delicious dinner! Hope you love & enjoy.
Warm your favorite rolls and add a slice of white cheddar cheese a layer of the gravy then meat and more gravy. Or serve with mash potatoes or polenta, and you have to most amazing dinner. You’ll have leftovers which freeze well another time.