Eosinophilic Esophagitis Friendly Italian Braised Beef
Total time3 hr 20 min
Prep time20 min
Cook time3 hr
4.8(6)
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Learn more āIngredients
4 servings
- 2 lb boneless beef chuck roast
- 1 tsp salt
- Ā½ tsp black pepper
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 Ā½ cups beef broth
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 bay leaf
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Pat the chuck roast dry with paper towels and season all over with the salt and black pepper.
- 2
Heat the olive oil in a Dutch oven over medium-high heat until shimmering. Add the beef and sear, undisturbed, for 4ā5 minutes per side until a deep brown crust forms on all surfaces. Transfer the beef to a plate and set aside.
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