Description
A comforting dish of oven-braised beef chuck served with leeks and carrots, elevated by a flavorful herb jus.
Ingredients
Scale
- 3 pounds beef chuck
- 2 leeks, trimmed and sliced
- 4 carrots, peeled and chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
Instructions
- Preheat the oven to 325°F (165°C).
- In a large Dutch oven, heat olive oil over medium-high heat.
- Season the beef chuck with salt and pepper, then sear on all sides until browned.
- Remove beef from the pot and set aside.
- Add leeks, carrots, and garlic to the pot, sauté for a few minutes.
- Pour in the red wine and scrape the bottom of the pot.
- Add the beef broth and herbs, then return the beef to the pot.
- Cover and transfer to the oven to braise for about 3 hours.
- Once tender, remove from the oven and let rest before slicing.
Notes
- For an extra depth of flavor, consider adding a bay leaf to the pot during cooking.
- Feel free to substitute any root vegetables you enjoy.
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 130mg
Keywords: Oven-Braised Beef Chuck, Leeks, Carrots, Herb Jus