Slow Cooked Beef Tomato (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 pounds beef chuck, chopped into 3 big chunks
02 -
Salt and pepper as needed
→ Flavor Base
03 -
4 ounces diced bacon or pancetta, if you want
04 -
1 cup chopped onion
05 -
1 cup chopped carrot
06 -
1 cup chopped celery
07 -
1 tablespoon minced garlic
08 -
1/2 teaspoon red pepper flakes, if you like heat
→ Liquids & Seasonings
09 -
2 cups beef broth
10 -
1 (400g) can smashed tomatoes
11 -
1 teaspoon chopped fresh thyme (or 1/2 teaspoon dried)
12 -
1 teaspoon chopped fresh rosemary (or 1/2 teaspoon dried)
13 -
1 teaspoon Italian seasoning (or oregano)
14 -
2 bay leaves
# Instructions:
01 -
Fry the bacon in a big oven-safe Dutch oven over medium heat till it's crispy. Take it out and put it aside, but keep the fat in the pot.
02 -
Sprinkle salt and pepper on beef chunks. Brown them in the bacon drippings over medium-high heat for 4-6 minutes on each side until they're dark brown. Take them out and set aside.
03 -
Toss diced onion, carrot, and celery into the same pot. Cook until they're soft, around 7-10 minutes.
04 -
Mix in garlic and red pepper flakes, cooking until you can smell them, about a minute.
05 -
Put bacon back in the pot. Pour in beef broth, smashed tomatoes, thyme, rosemary, Italian seasoning, and bay leaves. Stir everything together, then add the browned beef back.
06 -
Pick one cooking way: you can bring it to a boil, turn down the heat and simmer covered for 2-4 hours; or cover and put in a 140°C (275°F) oven for 2-4 hours; or dump everything in a slow cooker and cook on LOW for 8-10 hours or HIGH for 4-6 hours.
07 -
When beef falls apart easily with a fork, add more salt and pepper if you want. Don't forget to take out the bay leaves before you serve it.
# Notes:
01 -
Go for a fatty beef chuck roast for super tender meat. This dish actually tastes better if you make it a day early and warm it up later.