We’ve had a few blustery, chilly, days in my neck of the woods. That usually automatically puts me into the comfort food zone. Yesterday I made a big pot of homemade soup with homemade bread. Today it’s braised beef with sun-dried tomatoes and roasted garlic, mashed Yukon gold potatoes.
Hopefully soon the weather will be so sunny and warm that we’ll be craving big salads with fresh tomatoes, marinated and grilled things, and light, fruity, desserts. But for now, it’s warm and loving comfort food.
Braised Beef with Sun Dried Tomatoes
1 – 3.25 lb. Cross Rib Roast, cubed
1 Large Sweet Onion, sliced
About 10 Cremini Mushrooms, sliced
4 Garlic Cloves, minced
1/2 Cup Sun Dried Tomatoes Packed in Oil, chopped
1 Bay leaf
6 0z. Tomato Paste
1 1/2 Cups Good Red Wine
4 Cups Gluten Free Beef Broth
1 Heaping Tablespoon Fresh Rosemary, chopped
1 Heaping Tablespoon Fresh Oregano, chopped
1 Heaping Tablespoon Fresh Thyme, chopped
Freshly Ground Pepper
Heat a dutch oven on medium-high, drizzle generously with olive oil. Brown cubed meat in small portions, removing to a dish or plate when finished. Reserving browned bits in the pan, drizzle a little more olive oil in the dutch oven and add the onions, mushrooms, and minced garlic. Cook until onions begin to caramelize and mushrooms begin to brown. Stir often so the garlic doesn’t cook too quickly or burn. Turn down heat if necessary.
Next, add the tomato paste and stir to combine. Add sun-dried tomatoes,wine, beef broth, bay leaf, and herbs. Stir to combine and bring to a boil. Season generously with kosher salt and pepper.
Cover and simmer for 2 hours or until meat is fork tender. Taste and re-season if necessary. Serve over roasted garlic mashed potatoes.