[Reader Leah B. – from Miami – sent in this recipe recently. Being a hard-core carnivore, I tried it and found it worthy to be shared. CS]
- 5 lb chuck roast
- Salt and freshly ground black pepper to taste
- 2 tbsp vegetable oil
- 1 tbsp margarine
- 1 onion, diced
- 2 ribs celery, chopped
- 2 tbsp flour
- 3 cloves garlic, minced
- 1/2 cup red wine
- 2 tsp tomato paste
- 2 cups chicken broth
- 1 bay leaf
- 1 tsp dried thyme
- 1/2 tsp salt
- 1 1/2 lb (10 to 12) white potatoes
- 4 carrots, peeled, cut in large chunks
- 1 lb parsnips, peeled, cut in large chunks
- 1 tbsp melted margarine
- 2 tbsp fresh chopped parsley
- Preheat oven to 425 F. season the beef with salt and pepper. Place a Dutch oven on high heat on the stove, add the vegetable oil. When the oil is hot, brown the beef, about 5 minutes per side. Remove the meat to a platter and turn the heat to medium.
- Add the margarine, onion, celery, and a pinch of salt. Saute for 4 to 5 minutes, then add the flour. Cook, stirring, 2 minutes, add the garlic, cook for 1 minute. Whisk in the wine scraping to deglaze the browned bits from the bottom of the pot. Add the tomato paste, bring to a boil, and pour in the chicken broth.
- Add the bay leaf, thyme, and salt. Bring the liquid to a simmer and put the beef back in the pot. Turn the heat to low and simmer gently for about 45 minutes per pound, or until fork tender. After 2 hours carefully turn the beef over.
- Preparing the vegetables: Add the potatoes, carrots, and parsnips to a shallow roasting pan. Drizzle fat from the beef’s braising liquid over the vegetables, along with the melted margarine. Toss the vegetables to coat, and season with salt and pepper. Roast in the oven for 20 minutes. Remove and reserve.
- About 30 minutes before the beef is done, add the vegetables to the pot. Continue cooking until the beef and vegetables are tender. Taste and adjust for salt and pepper. Remove the beef to a platter. Cut into thick slices or simply tear into large chunks, serve with the vegetables and gravy. Top with fresh parsley.
Enjoy, gentle reader, enjoy!