A sort of Italian spin on a classic beef stew. I tossed in some basalmic vinegar in place of red wine and let some fresh orange & rosemary infuse into the tomatoey broth. Super yummy, plus… this makes super lots.
- 5 lb chuck roast
- 4 cloves garlic, minced
- 1 large yellow onion, finely diced
- 2 carrots, peeled & diced
- 2 celery stalks, diced
- 8 ounces mushrooms, quartered or sliced
- 2 cups beef stock
- 1 (28 oz) can crushed tomatoes
- 1/3 cup basalmic vinegar
- 1 orange, sliced
- 2 stalks rosemary + more for garnish
- salt & pepper
Preheat your oven to 400ºF.
In a large dutch oven heat a few tablespoons of fat over medium-high heat. Trim your meat, removing any large pieces of fat, and portioning the meat into about 4 large hunks (for more brown-age & faster cooking).
Brown the meat hunks, on all sides, and set aside.
Add in the garlic, onion, carrot and celery. Let sweat for a few minutes, then add in the mushrooms, stock, tomatoes and vinegar. Let come to a simmer and remove from the heat.
Add in the browned beef hunks. Tuck in the rosemary stalks and top the whole thing off with orange slices.
Place in the oven, with a lid (slightly ajar) for 1.5 hours. Then remove the lid and cook another 1.5 hours. Cooking time with vary based on how large your beef hunks are. The beef is done when you can can easily shred it apart with a fork.
Once it’s done, go ahead and remove the beef hunks, shredding them and then add them back to the pot. Remove the orange slices and rosemary stalks before serving.
Serve with extra minced rosemary on top.