Roast Dinner

An excellent winter staple for every household!




Season your beef generously with kosher salt, and pepper. 

In a large pot or Dutch oven on medium heat. Add avocado oil and sear the beef on all sides (around 3 minutes per side 30 seconds to 1 min on the edges of the beef). Remove the beef from the pot and set aside. 

Next adjust heat to medium low and add sliced onions. Season with a little salt. Allow them to caramelize slightly. Then add celery, and carrots. Sauté till fragrant then season with salt and pepper. 

Once the vegetables are softened, add tomato paste and brown slightly. Add garlic and stir until well incorporated. Next, sprinkle in flour and stir until incorporated. Deglaze with red wine and bring to a simmer. Add beef stock and allow to simmer. Add Thyme, and bay leafs, then season with salt and pepper. Add the seared beef back to the pot and nestle the beef in so it is mostly covered with beef stock. Add in your cubed potatoes and cover with a lid and braise in the oven set to 325 degrees Fahrenheit for 3-4 hours. 

After 1.5 hours, give the beef a flip and Continue to braise until the beef is tender and the potatoes are soft. Next combine corn starch and cold water together making a slurry. Add the slurry to the simmering stew a little at a time until thickened to your desired thickness. Adjust the seasoning to your taste. Serve in a bowl and garnish with green onion and chopped parsley. 



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