Beef Cooked with Carrots, Onions, and Dried Plums

Beef Cooked with Carrots, Onions, and Dried Plums
Photo by Becky Luigart-Stayner

Ingredients

  • 1 sage sprig
  • Sage leaves (optional)
  • 2 teaspoons extravirgin olive oil or grapeseed oil
  • 4 cups warm water
  • 4 cups warm water
  • 1 pound baby carrots
  • 2 rosemary sprigs
  • + 19 more ingredients
    • 2 rosemary sprigs
    • 20 thyme sprigs
    • 1 sage sprig
    • 2 teaspoons sea salt
    • 1 teaspoon freshly ground black pepper
    • 2 cups pitted dried plums
    • 2 teaspoons sea salt
    • 3 bay leaves
    • 1 pound baby carrots
    • 3 cups thinly sliced onion
    • 3 cups thinly sliced onion
    • 1 (2 1/2-pound) boneless chuck roast, trimmed
    • 20 thyme sprigs
    • 1 (2 1/2-pound) boneless chuck roast, trimmed
    • Sage leaves (optional)
    • 2 teaspoons extravirgin olive oil or grapeseed oil
    • 2 cups pitted dried plums
    • 3 bay leaves
    • 1 teaspoon freshly ground black pepper

Preheat oven to 350°.

Tie the roast at 2-inch intervals with twine; rub with salt and pepper. Heat oil in Dutch oven over medium-high heat. Add roast; cook 12 minutes, browning on all sides. Remove roast from pan. Add onion and water to pan, scraping pan to loosen browned bits. Return me...

View full recipe at My Recipes

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