Braised Beef With Potatoes

By á-347

Ingredients

• • 1 boneless beef chuck roast, 3 to 4 pounds
• • 1 tablespoon Cajun seasoning
• • Salt and pepper
• • 2 tablespoons olive oil
• • 2 medium onions, halved, sliced
• • 8 ounces small whole mushrooms or thickly sliced mushrooms
• • 2 medium bell peppers, red or combination of red and green or other colors
• • 1 cup red wine
• • 1 cup beef broth or chicken broth
• • 2 1/2 pounds medium red potatoes, peeled, halved

Preparation

Step 1

Cut excess fat from the roast and rub it all over with the Cajun seasonings; sprinkle with salt and pepper. Put it in a food storage bag or bowl; seal or cover and refrigerate for at least 1 hour.
In a large pot or braising pan, heat olive oil over medium-low heat; add the onions and cook, stirring frequently, for about 15 to 20 minutes, or until the onions are tender and browned. Add the mushrooms and peppers and cook for about 3 minutes longer. Remove the vegetables to a plate and turn the heat up to medium-high. Sear the seasoned roast on all sides. Add the cooked vegetables, wine, and broth; bring to a boil. Reduce heat to medium and cook, uncovered, for 10 to 15 minutes, or until reduced by about one-third. Cover and reduce heat to low. Simmer for 3 1/2 hours. Add the potatoes and continue cooking for about 30 to 45 minutes longer, or until the potatoes are tender.
Serves 6.