- Difficulty
- moderate
- Dinner
- March 11, 2016
Beef Cubes With Roasted Carrots And Mushrooms Recipe.
You could probably come up with a really fancy name for this recipe if you wanted to, but it really doesn’t need one – the whole point is a simple, no-fuss meal that doesn’t need to play dress-up. Slow-braised beef chuck with some simple seasonings takes a while to cook, but the actual prep is very fast, and it goes perfectly with a plate of simple roasted vegetables.
PrintBeef Cubes With Roasted Carrots And Mushrooms Recipe
Ingredients
Scale
- 3 lb. beef chuck, cut into cubes
- 1 onion, sliced
- 3 garlic cloves, minced
- 1 cup beef stock
- Cooking fat
- Sea salt and freshly ground black pepper
Ingredients for the roasted carrots and mushrooms
- 8 oz. carrots, sliced
- 8 oz. mushrooms, sliced
- 1 tsp. fresh thyme leaves
- 1 tbsp. melted cooking fat
- Sea salt and freshly ground black pepper
Instructions
- Preheat your oven to 250 F.
- Season the beef cubes to taste with sea salt and freshly ground black pepper.
- Melt some cooking fat in a Dutch oven or ovenproof pan over a medium-high heat.
- Brown the beef cubes on all sides for 1 to 2 minutes, remove, and set aside.
- Cook the garlic, and onion for 2 minutes or until fragrant.
- Add the beef stock and stir to scrape up all the brown bits from the bottom of the pan.
- Return the beef to the Dutch oven, cover, and place in the oven.
- Cook the beef in the preheated oven for about 3 hours, keeping an eye on it for the final 30 minutes.
- In a large bowl, combine all the ingredients for the roasted vegetables.
- Place the vegetables on a roasting pan.
- Roast the vegetables during the last 15 minutes of the beef cooking process.
- Serve the meat cubes with the roasted vegetables.
