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Categories:
beef chuck salt pepper vegetable oil carrots pearl onions garlic flour hearty red wine beef broth tomato paste rosemary parsley celery root baking potatoes garlic milk salt
Viewed: 45 - Published at: 3 years agoIngredients
- 1 14 lbs beef chuck, cut into 2-inch cubes
- 14 teaspoon salt
- 14 teaspoon pepper
- 1 tablespoon vegetable oil
- 3 large carrots, peeled and cut into 1-inch pieces
- 8 ounces frozen pearl onions, thawed
- 2 garlic cloves, chopped
- 2 tablespoons flour
- 2 cups hearty red wine
- 1 cup low sodium beef broth
- 1 tablespoon tomato paste
- 1 sprig fresh rosemary
- 1 sprig fresh parsley (optional)
- 1 celery root, peeled and cut into 2 inch pieces
- 2 baking potatoes, peeled and cut into 2 inch pieces
- 1 garlic clove, smashed
- 12 cup 2% low-fat milk
- 12 teaspoon salt
Method
- Wine braised beef:.
- Heat oven 350 degrees.
- Season beef with salt and pepper.
- Heat oil in a dutch oven on high.
- Brown beef on all sides, about 3 to 5 minutes.
- Reduce heat to medium-high, add carrots, onions and garlic.
- Cook for 2 minutes.
- Stir in flour and cook 1 minute.
- Add wine, stock, tomato paste and rosemary and bring to a boil.
- Cover, place in oven and braise at 350 degrees for 1 1/2 hours or until meat is knife tender and sauce thickens.
- Celery Root Puree:.
- Meanwhile, place celery root , potatoes and garlic in a liddle pot, covering with cold water.
- Bring to a boil, reduce heat to medium and simmer, covered until veggies are tender, 25-30 minutes.
- Drain; puree in blender with milk until smooth.
- (add more milk is necessary).
- Season with salt.
- Serve braised beef and sauce on top of the celery root puree.
- Garnish with chopped parsley if desired.
