Active Time: 1 Hour 15 MinsTotal Time3 Hours 15 Mins
Yield: Serves 8 (serving size: 1 1/2 cups)
Classic technique layers flavors for rich, robust broth, and a late veggie add-in preserves texture.
Ingredients
- 1 tablespoon canola oil
- 2 1/2 pounds boneless chuck roast, trimmed and cut into 1 1/2-inch pieces
- 2 teaspoons black pepper
- 1 1/2 teaspoons kosher salt
- 3 1/2 cups sliced yellow onions (from 2 onions)
- 1/2 pound carrots (about 4 carrots), peeled and cut into 2-inch pieces
- 4large garlic cloves, smashed
- 1(28-oz.) can unsalted whole plum tomatoes, undrained
- 2 cups dry red wine
- 2 cups lower-sodium beef broth
- 1fresh thyme, tied with kitchen twine
- 2bay leaves
- Cooking spray
- 1 pound cremini mushrooms, sliced
- 10 ounces frozen pearl onions (about 1 3/4 cups), thawed
- 2 tablespoons red wine vinegar
Nutritional Information
- Calories 298
- Fat 9g
- Satfat 3g
- Unsatfat 5g
- Protein 25g
- Carbohydrate 18g
- Fiber 4g
- Sugars 8g
- Added sugars 0g
- Sodium 562mg
- Calcium 8% DV
- Potassium 174% DV
- Calories 298
- Fat 9g
- Satfat 3g
- Unsatfat 5g
- Protein 25g
- Carbohydrate 18g
- Fiber 4g
- Sugars 8g
- Added sugars 0g
- Sodium 562mg
- Calcium 8% DV
- Potassium 174% DV
How to Make It
Step 1
Preheat oven to 275°F. Heat oil in a large Dutch oven over high. Sprinkle beef with pepper and salt. Add beef to Dutch oven in batches, and cook, stirring often, until browned on all sides, 8 to 10 minutes. Transfer browned beef to a plate. Set aside.
Step 2
Reduce heat to medium-high. Add sliced onions and carrots to pan. Cook, stirring occasionally and scraping browned bits from bottom of pan, until onions begin to brown, about 10 minutes. Add garlic; cook, stirring often, until fragrant, about 1 minute. Add tomatoes; use a wooden spoon to break them into chunks. Stir in wine, broth, thyme, bay leaves, and beef. Bring to a boil.
Step 3
Cover pan. Transfer to oven, and bake at 275°F until beef is tender, about 2 hours.
Step 4
Meanwhile, spray a large nonstick skillet with cooking spray. Add mushrooms in 2 batches; cook over medium-high, stirring often, until browned, about 5 minutes. Stir mushrooms, pearl onions, and vinegar into beef mixture. Cook, uncovered, over medium-low, stirring occasionally, until pearl onions are tender, about 15 minutes. Remove from heat.
Source: Read Full Article