Description
A hearty and aromatic slow-braised spiced beef dish cooked with tomatoes, aromatic vegetables, and warm spices, resulting in tender, flavorful meat perfect to serve over polenta, pasta, or vegetable noodles.
Ingredients
Scale
Main Ingredients
- 2 tbsp extra-virgin olive oil
- 2 large yellow onions, chopped
- 4 celery ribs, finely chopped
- 4 large carrots, peeled and finely chopped
- 2 (28-oz) cans whole stewed or crushed tomatoes
- 7 lbs chuck roast, fat trimmed, cut into 2-inch pieces
- 2–4 cups beef stock
- 10 garlic cloves, minced
- 4 tsp ground allspice
- 2 tsp ground cinnamon
- 2 tsp sea salt
- 1 tsp freshly cracked black pepper
- 4 sprigs fresh thyme
- 4 bay leaves
For Serving
- Cooked polenta, pasta, zucchini noodles, or spaghetti squash
Instructions
- Sear the beef: Heat the olive oil in a large Dutch oven over medium-high heat. Sear the beef pieces in batches, browning all sides. Once browned, remove the beef and set aside to prepare the aromatics.
- Sauté aromatics: In the same pot, add the chopped onions, celery, and carrots. Cook for 8 to 10 minutes until softened and fragrant. Then add the minced garlic, ground allspice, and ground cinnamon, stirring continuously for about 1 minute to release the spices’ aromas.
- Add tomatoes and beef: Stir in the canned whole stewed or crushed tomatoes. Return the seared beef back to the pot and pour in enough beef stock (between 2 to 4 cups) to just cover the meat pieces.
- Season and simmer: Add the fresh thyme sprigs, bay leaves, sea salt, and freshly cracked black pepper. Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer gently for 2.5 to 3 hours until the beef is tender enough to fall apart with a fork. Stir occasionally to prevent sticking and ensure even cooking.
- Serve: Remove the thyme sprigs and bay leaves. Serve the slow-braised spiced beef hot over cooked polenta, pasta, zucchini noodles, or spaghetti squash for a comforting and flavorful meal.
Notes
- Use a heavy-bottomed Dutch oven or large heavy pot for even heat distribution during braising.
- Adjust the amount of beef stock to have enough liquid to fully cover the meat but not too much that the stew becomes soupy.
- Letting the beef rest after searing helps to develop a nice crust and flavor.
- This dish can be made a day ahead; flavors deepen after resting overnight.
- For a thicker sauce, remove the lid during the last 30 minutes to reduce the liquid.
- Substitute chuck roast with brisket or short ribs for variation.
