Braised Chuck Steak with rosemary veggies

By Stacey Amagrande

 

Category
Yields1 Serving
 2 lbs chuck steak (preferably Real Country Meat)
 ½ cup chopped onion
 ½ cup chopped red bell pepper
 ½ cup chopped celery
 ½ cup chopped carrot
 2 sprig fresh rosemary
 2 bay leaves
 3 whole cloves garlic
 ¼ cup fresh chopped parsley
 Salt and pepper to taste
 2 tbsp unsalted butter (optional)
 Enough olive oil to coat the bottom of a large deep pot
 2 cups boiling water (May use more or less)
1

Coat the pot with the olive oil and if using, the butter;  Heat over medium high until butter melts; then add the veggies, not the garlic.

2

Season with salt and pepper and throw in the bay and rosemary. Saute’ and stir often until veggies are slightly tender, remove veggies from heat and add a little more oil to the pot

3

Season the chuck with plenty of salt and pepper to form a crust, add the chuck to the hot pot and sear for 4-5 minutes or until browned completely. Turn the chuck over and repeat. Once seared completely on both sides add the boiling water only enough to come 3/4 the way up the steak.

4

Return the rosemary and bay leaf to the pot and bring to a hard boil. Turn the heat to low and simmer for 90 minutes with the lid on.

5

Add the veggies and the garlic cloves back to the pot and simmer another 30 minutes, or when meat is effortlessly separated with two forks.

6

Remove bay and rosemary, Separate all the meat into the stew liquid and combine with the veggies

7

Serve as a stew in a bowl or spoon mixture over rice,quinoa or lentils. Sprinkle the fresh parsley for garnish and enjoy!!!!

This is great the next day so can do as a make ahead meal!

Ingredients

 2 lbs chuck steak (preferably Real Country Meat)
 ½ cup chopped onion
 ½ cup chopped red bell pepper
 ½ cup chopped celery
 ½ cup chopped carrot
 2 sprig fresh rosemary
 2 bay leaves
 3 whole cloves garlic
 ¼ cup fresh chopped parsley
 Salt and pepper to taste
 2 tbsp unsalted butter (optional)
 Enough olive oil to coat the bottom of a large deep pot
 2 cups boiling water (May use more or less)

Directions

1

Coat the pot with the olive oil and if using, the butter;  Heat over medium high until butter melts; then add the veggies, not the garlic.

2

Season with salt and pepper and throw in the bay and rosemary. Saute’ and stir often until veggies are slightly tender, remove veggies from heat and add a little more oil to the pot

3

Season the chuck with plenty of salt and pepper to form a crust, add the chuck to the hot pot and sear for 4-5 minutes or until browned completely. Turn the chuck over and repeat. Once seared completely on both sides add the boiling water only enough to come 3/4 the way up the steak.

4

Return the rosemary and bay leaf to the pot and bring to a hard boil. Turn the heat to low and simmer for 90 minutes with the lid on.

5

Add the veggies and the garlic cloves back to the pot and simmer another 30 minutes, or when meat is effortlessly separated with two forks.

6

Remove bay and rosemary, Separate all the meat into the stew liquid and combine with the veggies

7

Serve as a stew in a bowl or spoon mixture over rice,quinoa or lentils. Sprinkle the fresh parsley for garnish and enjoy!!!!

This is great the next day so can do as a make ahead meal!

Notes

Braised Chuck Steak with rosemary veggies
IngredientsDirections