Lately my 12 year old daughter, Anna, has been right by my side in the kitchen eager to learn how to cook. This weekend we took on an ambitious recipe inspired by one of the greatest cooks who ever lived.
Ingredients:
3 lbs chuck roast
4 tbsp of vegetable oil
salt and pepper
1- 18 oz bag of frozen pearl onions
4 carrots, peeled and diced
3 cloves of garlic, smashed
1 bay leaf
1 Tbsp of tomato paste
2 cups of beef broth
3 cups of red wine
Bouquet of herbs like rosemary and thyme
1lb of white button mushrooms
Lately my 12 year old daughter, Anna, has been right by my side in the kitchen eager to learn how to cook. This weekend we took on an ambitious recipe inspired by one of the greatest cooks who ever lived.
Directions:
Preheat oven to 325 degrees.
Begin by drying the chuck roast with paper towels to remove all excess moisture. Trim and cut chuck roast into large pieces. Cook in batches in a large dutch oven preheated with oil. Brown on all sides for 4-5 minutes. Remove and set aside.
Add onions and carrots to the same pot and cook
10 minutes until tender. Add garlic and tomato paste. Add broth and wine. Bring to a low boil. Add herbs, mushrooms and reserved beef. Cover.
Cook for 3 1/2 hours. Serve with