Ingredients

The following ingredients have 4 Servings
  • 3 lb. beef chuck (cut into cubes)
  • 1 onion (sliced)
  • 3 garlic cloves (minced)
  • 1 cup beef stock
  • Cooking fat
  • Sea salt and freshly ground black pepper
  • 8 oz. carrots (sliced)
  • 8 oz. mushrooms (sliced)
  • 1 tsp. fresh thyme leaves
  • 1 tbsp. melted cooking fat
  • Sea salt and freshly ground black pepper

Instruction

  • Preheat your oven to 250 F.
  • Season the beef cubes to taste with sea salt and freshly ground black pepper.
  • Melt some cooking fat in a Dutch oven or ovenproof pan over medium-high heat.
  • Brown the beef cubes on all sides for 1 to 2 minutes, remove and set aside.
  • Cook the garlic and onion for 2 minutes or until fragrant.
  • Add the beef stock and stir to scrape up all the brown bits from the bottom of the pan.
  • Return the beef to the Dutch oven, cover it, and place it in the oven.
  • Cook the beef in the preheated oven for about 3 hours, keeping an eye on it for the final 30 minutes.
  • In a large bowl, combine all the ingredients for the roasted vegetables.
  • Place the vegetables on a roasting pan.
  • Roast the vegetables during the last 15 minutes of the beef cooking process.
  • Serve the meat cubes with the roasted vegetables.