Slow-Braised Beef Chuck with Carrots

Name: Slow-Braised Beef Chuck with Carrots
Prep time: 15 min
Cook time: 150 min
Total time: 165 min
Yield: 2 servings
Ingredients: 1 lb (450g) beef chuck, cut into 1.5-inch cubes; 3 large carrots, peeled and cut into large chunks; 1.5 cups homemade bone broth (meat or marrow bones, no cartilage); 2 tablespoons olive oil; 1 tablespoon fresh thyme leaves (or 1 teaspoon dried); 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried); 2 bay leaves; Salt and black pepper to taste

high · Beef · 165 min · Serves 2

Melt-in-your-mouth braised beef chuck slow-cooked in nourishing homemade bone broth with sweet carrots and aromatic herbs. Pure comfort.

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Ingredients

• 1 lb (450g) beef chuck, cut into 1.5-inch cubes
• 3 large carrots, peeled and cut into large chunks
• 1.5 cups homemade bone broth (meat or marrow bones, no cartilage)
• 2 tablespoons olive oil
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
• 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
• 2 bay leaves
• Salt and black pepper to taste

Method

1. Preheat oven to 325°F (165°C). Pat beef cubes dry and season generously with salt and pepper. 2. Heat olive oil in a Dutch oven over high heat. Brown beef in batches, 2–3 minutes per side, until deeply seared. Do not crowd the pan. Remove and set aside. 3. Add carrots to the pot and cook 2 minutes, stirring. 4. Return beef to the pot. Add broth, thyme, rosemary, and bay leaves. Liquid should come about halfway up the beef. 5. Bring to a simmer, cover tightly, and transfer to oven. 6. Braise 2 to 2.5 hours until beef is very tender and falling apart. 7. Remove bay leaves. Taste and adjust seasoning. Serve beef and carrots with the pan juices spooned over the top.