Ingredients
- beef chuck roast
- apple vinegar
- pearl onions
- carrots
- fresh parsley
- beef broth
- tomato paste
- garlic
Instructions
- Brown the beef: Heat oil in a Dutch oven over medium-high heat. Season beef cubes with salt and pepper, then brown on all sides until golden. Remove and set aside.
- Sauté vegetables: In the same pot, add pearl onions and carrots; cook for 5 minutes until slightly softened. Add garlic and tomato paste, cooking for another minute.
- Deglaze: Pour in apple vinegar to deglaze the pot, scraping up browned bits. Let simmer for 3 minutes.
- Simmer the stew: Return beef to the pot, add beef broth, bring to a boil, reduce heat to low, cover, and simmer for 2-2.5 hours until tender.
- Finish: Stir in fresh parsley before serving.
- Prep Time: 20 minutes
- Cook Time: 150 minutes
- Category: Main
- Method: Slow Cooking
- Cuisine: French
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 355
- Sugar: 5g
- Sodium: 560mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 95mg