Rating: 4 stars
115 Ratings
  • 5 star values: 56
  • 4 star values: 21
  • 3 star values: 12
  • 2 star values: 14
  • 1 star values: 12
Francine Maroukian

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Credit: Caren Alpert

Recipe Summary

hands-on:
20 mins
total:
3 hrs
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350° F.

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  • Heat the olive oil in a Dutch oven over medium-high heat. Season the boneless chuck with the salt and pepper and sear on all sides until golden brown, 3 to 4 minutes per side. Remove the beef and set aside.

  • Place the onion and garlic in the Dutch oven and cook, stirring, until brown and fragrant, about 2 minutes. Add the stock, scraping the bottom of the pot with a wooden spoon to loosen any brown bits, then add the tomatoes and bay leaf.

  • Return the beef to the pot, cover tightly, and transfer to oven until the beef is fork-tender, 2 1/2 to 3 hours.

  • Remove the beef to a cutting board and cover it loosely with foil. Transfer the pot to a burner over moderately high heat and bring the liquid to a boil. Remove from heat.

  • Slice the beef and spoon extra cooking liquid on top.

Nutrition Facts

calcium 72mg; 839 calories; carbohydrates 11g; cholesterol 258mg; fat 51g; fiber 2g; iron 10mg; protein 81mg; saturated fat 18g; sodium 1075mg.
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