From the Autumn 2017 Cultivate – One-Pot Meals
Fall in love with fall’s One-Pot Meals. With cooler weather comes shorter days, evening practices and fall projects—not to mention getting healthful dinners on the table. These one-pot recipes are filled with nourishing fall flavors and require minimal clean up. It’s a win-win for the busy weeknights.
3 pounds beef chuck, cut into 3″ pieces
1 small yellow onion, diced
3 large garlic cloves, peeled and minced
1 Tbsp. tomato paste
3 Tbsp. olive oil
1−2 cups beef stock
½ tsp. dried thyme
1 large carrot, peeled and
cut into 1″ pieces
8 oz. whole crimini mushrooms
2 Tbsp. potato starch mixed with ¼
cup beef stock
sea salt & black pepper to taste
Preheat oven to 325˚F
In an oven safe pan, heat oil over medium heat, add beef and brown well on all sides. Remove from pan.
Sauté onions in pan drippings until translucent, adding more oil as needed.
Stir in tomato paste and garlic, cook for 1 minute.
Deglaze pan with stock, working brown bits off the bottom.
Add beef back into the pot. Cover and place in oven for 2 hours.
Add thyme, carrots and mushrooms to the beef and cook for another hour or until beef is tender.
Remove pan from oven and set beef and vegetables aside.
Whisk in potato starch into sauce and heat on the stove-top to thicken.
Season sauce to taste with salt and pepper and add beef and vegetables back to pan.