BEEF BRAISED POTATOES
Equipment
- dutch oven
Ingredients
- 1-1.5 lbs beef chunks
- 1 large yellow onion
- 2-3 carrots
- 10 gold yukon potatoes
- ¼ cup tomato sauce or 2 tablespoon tomato paste
- 5 cups chicken broth
- 1 bay leaf
- 1 tbsp Mrs. Dashes/salt-free all-purpose seasoning
- 1 teaspoon sea salt
- ¼ teaspoon ground black pepper
- 2 tablespoon oil
- parsley for garnish
Instructions
- Coat meat with seasoning and drizzle with oil and set aside to marinate while you chop onions and carrots
- Dice onions and chop or grate carrots
- In cast iron dutch oven or heavy bottom skillet sear meat on high heat, remove from pot and set aside.
- On medium heat saute onions and carrots until caramelized.
- Add tomato sauce add seared meat and broth and let simmer for 15 minutes while you clean and prep potatoes this will help the meat be fall-apart tender
- Clean potatoes and chop into large cubes and add to the pot and reduce heat to medium-low and let slow cook for about 45 minutes until the potatoes are fork-tender
- Opt. top with chopped parsley for a garnish!