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“Rustic Slow-Cooked Beef with Root Vegetables”
Ingredients:
- 1.5 kg beef chuck roast
- 3 medium carrots, peeled and cut into chunks
- 1 cup pearl onions, peeled
- 3 cloves garlic, minced
- 1 large onion, chopped
- 2 cups beef broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
- Olive oil
- Fresh parsley, chopped (for garnish)
Instructions:
Introduction:
Start by gathering all your ingredients. This dish is a perfect example of how slow cooking can transform a tough cut of beef into a melt-in-your-mouth delight, coupled with a flavorful sauce and tender vegetables.
Preparation:
- Brown the Beef:
- Heat olive oil in a large pot over medium-high heat. Season the beef with salt and pepper, then sear in the pot until browned on all sides. Remove and set aside.
- Sauté Vegetables:
- In the same pot, add more oil if needed, and cook the onions and garlic until they are soft and translucent. Add the carrots and pearl onions, stirring until slightly browned.
- Deglaze and Simmer:
- Pour in the red wine, scraping up any browned bits from the bottom of the pot. Stir in the tomato paste, thyme, and rosemary. Return the beef to the pot and add beef broth until the meat is nearly covered.
- Slow Cook:
- Cover the pot and reduce the heat to low. Let the beef simmer for about 3-4 hours, or until it is very tender and shreds easily with a fork.
- Shred and Serve:
- Remove the beef from the pot and shred it using two forks. Return the shredded beef to the pot and mix with the vegetables and sauce.
- Garnish and Serve:
- Serve the beef and vegetables hot, garnished with chopped fresh parsley.
Conclusion:
This dish is a testament to the power of slow cooking, resulting in a beef that is not only tender but also rich in flavor, perfectly complemented by the aromatic vegetables and herbs. It’s ideal for a comforting meal on a chilly evening or a special occasion that calls for something hearty and satisfying.
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