Preheat oven 380°F
2 1/2 lbs organic/grass-fed chuck steak – 1″ cubes
1 leek – white part only, halved lengthwise, 1/4″ slices, washed
8 oz pearl onions
2 garlic cloves – minced
1 cup red wine (use what you’re drinking!)
1 turnip – peeled, halved, 1/2″ slices
1 rutabaga – peeled, halved, 1/2″ slices
2 parsnips – peeled, halved lengthwise, 1/2″ slices
1 bunch (10 approx) baby carrots – washed
8 oz button mushrooms, sliced
8 cups organic beef broth
1 bouquet garni (thyme, bay leaves, rosemary)
Salt & Pepper
scallions for garnish
Preheat large non-stick skillet on medium high meat.
Add the beef to a large mixing bowl and add 1/2 tsp salt and 1/2 tsp pepper. Drizzle 2 tbsp olive oil in pan and add the beef in batches.
NOTE: It’s best to brown the beef in 3 batches adding in just enough beef to fill the bottom of the pan without over-crowding.
After each batch, using a kitchen towel wipe out any excess oil and add another tbsp olive oil to sear next batch. Once all meat has been browned remove to a large deep roasting tray.
Again wipe out the same pan and add another tbsp olive oil. Saute leeks, onions, mushrooms and garlic for 5-6 minutes stirring. Add wine and deglaze pan. Cook for 1 minute and add mixture to beef along with everything else i.e., raw vegetables, stock and bouquet garni.
Cover with foil and pop in oven for 1 1/4 hours or until the meat is fork tender.
Taste sauce and season with salt and pepper if needed.
1 mi run
50 pull ups
100 push ups
1 mi run
compare to 8/14