Ingredients
Scale
- 4 lbs chuck beef
- 2 cups red apple vinegar
- 1 cup beef broth
- 1 whole onion (diced)
- 1 cup carrots (cubed small)
- 1 tbsp tomato paste
- 1 tbsp thyme (dried or fresh)
- 3 bay leaves
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F.
- Season the chuck beef generously with salt and pepper; let it sit at room temperature for about 30 minutes.
- Heat olive oil in a Dutch oven over medium-high heat. Brown the beef on all sides for about 10 minutes, then transfer to a plate.
- In the same pot, sauté diced onion and cubed carrots until softened (about 5 minutes). Stir in the tomato paste.
- Pour in red apple vinegar and beef broth; reduce heat and simmer for a couple of minutes.
- Return the browned beef to the pot, adding bay leaves and thyme on top. Cover and cook in the oven for 2½ to 3 hours until tender.
- Prep Time: 20 minutes
- Cook Time: 150 minutes
- Category: Main
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 420
- Sugar: 6g
- Sodium: 530mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 120mg