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Credit: Caren Alpert

Recipe Summary

prep:
20 mins
additional:
2 hrs 40 mins
total:
3 hrs
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350° F. Heat the olive oil in a Dutch oven over medium-high heat. Season the boneless chuck with the salt and pepper and sear on all sides until golden brown, 3 to 4 minutes per side. Remove the beef and set aside. Place the onion and garlic in the Dutch oven and cook, stirring, until brown and fragrant, about 2 minutes. Add the stock, scraping the bottom of the pot with a wooden spoon to loosen any brown bits, then add the tomatoes and bay leaf. Return the beef to the pot, cover tightly, and transfer to oven until the beef is fork-tender, 2 ½ to 3 hours. Remove the beef to a cutting board and cover it loosely with foil. Transfer the pot to a burner over moderately high heat and bring the liquid to a boil. Remove from heat. Slice the beef. Serve with steamed broccoli and baked potatoes, spooning extra cooking liquid on top.

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Nutrition Facts

calcium 72mg; 839 calories; calories from fat 1%; carbohydrates 11g; cholesterol 258mg; fat 51g; fiber 2g; iron 10mg; protein 81mg; saturated fat 18g; sodium 1075mg.
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