ITALIAN BRAISED BEEF

Italian Braised Beef image

Provided by Boomette

Categories Roast Beef

Time 4h25m

Yield 4-6 serving(s)

Number Of Ingredients 13

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1 1/2 kg bone-in beef blade roast, fat removed
1/4 cup olive oil
1 teaspoon cornstarch
2 cups chicken stock
3 shallots, chopped
3 garlic cloves, peeled and cut in half
3 tomatoes, diced
2 tablespoons tomato paste
16 baby potatoes
12 nantes carrots, peeled
1 sprig fresh thyme
1 sprig fresh rosemary
salt and pepper

Steps:

With the rack in the middle position, preheat oven to 325°F.
In a saucepan (ovenproof) or dutch oven, brown the beef on each side in half of the oil. Add salt and pepper. Set aside on a plate.
In a bowl, dissolve the cornstarch in chicken stock. Set aside.
In the same saucepan, brown shallots and garlic in the remaining oil.
Add tomatoes, tomato paste and keep cooking about 3 minutes. Add chicken stock mixture and bring to a boil while stirring. Put the beef back in the saucepan and add remaining ingredients.
Cover and cook in oven about 4 hours or until meat shread easily with a fork.
Note: If you want to do it in the crockpot do step 1 to 4. Then on step 5, put all ingredients in crockpot. Cover and cook at low heat 8 hours.

Nutrition Facts : Calories 746.6, Fat 16.3, SaturatedFat 2.5, Cholesterol 3.6, Sodium 477.2, Carbohydrate 137.6, Fiber 22.9, Sugar 21.8, Protein 17.8