Entree: United Kingdom – Cornwall & West Country – Dartmoor Beef (Slow-braised West Country beef cooked with local cider and root vegetables)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 3 hrs 10 min

Additional 10 min

Total 3 hrs 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 lb (1.36 kg) boneless beef chuck roast, trimmed
- 2 tsp (10 g) salt, plus more to taste
- 1 tsp (2 g) freshly ground black pepper
- 2 tbsp (16 g) all-purpose flour, for dredging
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) unsalted butter
- 2 large onions, sliced (about 12 oz (350 g))
- 4 medium carrots, cut into 1-inch (2.5 cm) pieces (about 1 lb (450 g))
- 2 parsnips, cut into 1-inch (2.54 cm) pieces (about 8 oz (225 g))
- 4 garlic cloves, smashed
- 2 cups (480 ml) West Country cider or dry cider
- 1 1/2 cups (360 ml) beef stock
- 1 tbsp (15 g) tomato paste
- 1 tbsp (15 ml) Worcestershire sauce
- 2 sprigs fresh thyme
- 1 bay leaf
- 2 tbsp (30 g) chopped fresh parsley for garnish

Show original ingredient measurements

- 3 lb (1.36 kg) boneless beef chuck roast, trimmed
- 2 tsp (10 g) salt, plus more to taste
- 1 tsp (2 g) freshly ground black pepper
- 2 tbsp (16 g) all-purpose flour, for dredging
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) unsalted butter
- 2 large onions, sliced (about 12 oz / 350 g)
- 4 medium carrots, cut into 1-inch (2.5 cm) pieces (about 1 lb / 450 g)
- 2 parsnips, cut into 1-inch pieces (about 8 oz / 225 g)
- 4 garlic cloves, smashed
- 2 cups (480 ml) West Country cider or dry cider
- 1 1/2 cups (360 ml) beef stock
- 1 tbsp (15 g) tomato paste
- 1 tbsp (15 ml) Worcestershire sauce
- 2 sprigs fresh thyme
- 1 bay leaf
- 2 tbsp (30 g) chopped fresh parsley for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Preheat the oven to 325°F (160°C). Pat the beef dry and season all over with 2 tsp (10 ml) salt and 1 tsp (5 ml) pepper. Lightly dredge the roast in 2 tbsp (30 ml) flour, shaking off excess.
2. Heat 2 tbsp (30 ml) oil in a large ovenproof casserole or Dutch oven over medium-high heat. Brown the beef on all sides until a deep crust forms, about 8–10 minutes; transfer to a plate.
3. Reduce heat to medium. Add the butter, then sauté the onions until softened and starting to caramelize, about 8 minutes. Add the carrots, parsnips and garlic and cook 3–4 minutes more.
4. Stir in the tomato paste and cook 1 minute. Pour in the cider to deglaze, scraping up browned bits from the bottom, then add the beef stock and Worcestershire sauce. Return the beef to the pot, nestle it among the vegetables, and add the thyme sprigs and bay leaf.
5. Bring to a gentle simmer on the stovetop, cover, then transfer to the preheated oven. Braise until the beef is very tender, 2 1/2 to 3 hours.
6. Remove the pot from the oven, transfer the beef to a cutting board and let rest 10 minutes. Skim excess fat from the surface of the sauce, discard thyme and bay leaf, and adjust seasoning. Slice or shred the beef and serve with the cider-braised vegetables, spooning sauce over the meat and garnishing with chopped parsley.

1. Preheat the oven to 325°F (160°C). Pat the beef dry and season all over with 2 tsp salt and 1 tsp pepper. Lightly dredge the roast in 2 tbsp flour, shaking off excess.
2. Heat 2 tbsp oil in a large ovenproof casserole or Dutch oven over medium-high heat. Brown the beef on all sides until a deep crust forms, about 8–10 minutes; transfer to a plate.
3. Reduce heat to medium. Add the butter, then sauté the onions until softened and starting to caramelize, about 8 minutes. Add the carrots, parsnips and garlic and cook 3–4 minutes more.
4. Stir in the tomato paste and cook 1 minute. Pour in the cider to deglaze, scraping up browned bits from the bottom, then add the beef stock and Worcestershire sauce. Return the beef to the pot, nestle it among the vegetables, and add the thyme sprigs and bay leaf.
5. Bring to a gentle simmer on the stovetop, cover, then transfer to the preheated oven. Braise until the beef is very tender, 2 1/2 to 3 hours.
6. Remove the pot from the oven, transfer the beef to a cutting board and let rest 10 minutes. Skim excess fat from the surface of the sauce, discard thyme and bay leaf, and adjust seasoning. Slice or shred the beef and serve with the cider-braised vegetables, spooning sauce over the meat and garnishing with chopped parsley.