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Prep Time: 25 Minutes Cook Time: 240 Minutes |
Ready In: 265 Minutes Servings: 6 |
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A recipe from Ricardo. Ingredients:
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 |
Directions:
1. With the rack in the middle position, preheat oven to 325°F.
2. 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.
3. In a bowl, dissolve the cornstarch in chicken stock. Set aside.
4. In the same saucepan, brown shallots and garlic in the remaining oil.
5. 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.
6. Cover and cook in oven about 4 hours or until meat shread easily with a fork.
7. 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.
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