← Nouns Cooking · American

Ingredients

• 1.6 kg beef chuck roast, in one piece
• 1½ tsp Salt
• 1 tsp Black pepper
• 2 tbsp Vegetable oil
• 1 large onion, cut into wedges
• 4 cloves Garlic, smashed
• 1 tbsp Tomato purée (paste)
• 240 ml dry red wine (or more stock)
• 500 ml Beef stock
• 1 tsp Dried thyme
• 1 sprig Rosemary
• 1 Bay leaves
• 700 g baby or waxy potatoes, halved if large
• 4 Carrot, cut into 5 cm pieces
• 2 celery sticks, cut into 5 cm pieces
• 2 tbsp cornflour mixed with 3 tbsp cold water

Method

1. Heat the oven to 160°C (325°F). Pat the beef dry and season all over with the salt and pepper.
2. Heat the oil in a large lidded casserole over medium-high heat. Brown the beef well on every side, about 10 min in total, then lift it out.
3. Lower the heat to medium, add the onion and garlic and cook for 3–4 min. Stir in the tomato paste for 1 minute, then pour in the wine and let it bubble for 2 min, scraping up the browned bits.
4. Add the stock, thyme, rosemary and bay leaf, return the beef and bring to a simmer. Cover and braise in the oven for 2 hours.
5. Tuck the potatoes, carrots and celery around the beef, cover again and cook for 1–1½ hours more, until the beef pulls apart easily and the vegetables are tender.
6. Move the beef and vegetables to a platter and cover loosely with foil. Skim the fat from the liquid, bring it to a boil on the hob and whisk in the cornflour slurry. Simmer for 1–2 min, until thickened, and season.
7. Break the beef into chunks and serve with the vegetables and plenty of gravy.

Tips

• Chuck is the best cut here: its marbling melts during the long braise. Lean cuts like round turn dry and stringy.
• Check your stock is gluten-free if you need it to be.

Sources

Written in our own words after cross-checking these recipes:

Spend With Pennies RecipeTin Eats