Port Wine Braised Beef and Veggies

 3 lbs. Chick roast cut into 3 inch cubes

1 tablespoon flour

½ teaspoon salt

1 tablespoon extra virgin olive oil

3 carrots cut in half lengthwise

3 stalks of celery cut in half lengthwise

1 cup pearl onions (frozen)

3 cloves of garlic, minced

2 cups of port wine

¼ teaspoon dried thyme

2 bay leaves

1 cup tomato sauce

2 cups beef broth

2  tablespoon fresh parsley chopped


Season beef with salt and lightly dust the beef with flour.  


Heat extra virgin olive oil in a large dutch oven over medium high heat.


Add beef and cook until lightly browned. Do not overcrowd the pot.  Work in batches.


Add carrots, celery, pearl onions and garlic.  Pour port wine in and scrape to release the bits of beef from the bottom of the pot.  


Add thyme, bay leaves, tomato sauce and beef broth. Cover and bring up to a boil.  Reduce the heat to a simmer and cook uncovered until the meat is fork tender.  This will take 3-4 hours.


Serve over polenta, mashed potatoes or egg noodles.Garnish with chopped parsley.  


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