- 8
Ingredients
- 1 tbsp olive oil
- 12 garlic cloves,finely chopped
- 3- 3 1/2 pound boneless chuck roast, trimmed and cut into 2-inch cubes
- salt and pepper
- 2 tsp montreal steak seasoning
- 2 cups dry red wine
- 1 pound baby carrots, trimmed and cut in half
- 10 oz Baby Bella Mushrooms, cleaned and thickly sliced
- 1 1/2 cups chopped onion
- 2 cups beef broth or beef stock
- 6 tablespoon tomato paste
- 1 teaspoon chopped fresh rosemary or one large sprig
- 1 teaspoon chopped fresh thyme or a couple of thyme sprigs
- Dash of ground cloves
- 1 (14.5-ounce) can diced tomatoes
- 2 bay leaf
- 4 tbs brown sugar
Preparation
Step 1
1. Preheat oven to 300°.
2. Heat a small Dutch oven over low heat. Add oil to pan; swirl to coat. Add onion and cook until softened,then add garlic until garlic is fragrant, stirring occasionally. Remove garlic and onion with a slotted spoon; set aside. Increase heat to medium-high. Add beef to pan; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 5 minutes, browning on all sides. Remove beef from pan. Add wine to pan; bring to a boil, scraping pan to loosen browned bits. Add reserved garlic, beef,1 tsp kosher salt,carrots,mushrooms, tomato paste, rosemary, thyme, bay leaves, dash of ground cloves, diced tomtatoes and brown sugar and bring to a boil.
3. Cover and bake at 350° for 2 1/2 hours or until beef is tender. Discard bay leaf, thyme and rosemary sprigs .Serve over noodles or mashed potatoes
Note: To make in a slow cooker, prepare through Step 2. Place beef mixture in an electric slow cooker. Cover and cook on high for 5 hours or until beef is tender.