Rain or shine, if I want to eat a stew I’ll cook one. Truthfully when it comes to food I don’t really follow the seasons. Of course, I won’t eat a Tomato Salad when tomatoes are out of season and not any good. But nothing will stop me from eating a soup in the middle of the summer if I want to. Or a stew. 😋
Speaking of the summer … it isn’t officially the summer yet. That’ll be on the 21st or 22nd of June. But man, it sure feels like summer these days! Sunny days and temperatures almost reaching 30 degrees Celsius. Thankfully, there are rainy days in between. I’m pretty lucky this year as I haven’t had any seasonal allergies. Yay!!
So back to my Sunday Beef Roast. Here’s a simple recipe I’d like to share with you all. It’s really simple to prepare. You just need two things – time and good beef.
Sunday Beef Roast
- 1 tablespoon olive oil
- Around 1 kg. beef (I used a Roulette de Boeuf)
- 1 onion, diced
- 6 garlic, diced
- 2 tablespoons balsamic vinegar
- 500 ml red wine (I never use expensive wine, but I make sure to use wine that I would drink on its own)
- 500 ml beef broth
- 2 tablespoons tomato paste
- 1 tablespoon sugar
- 1 bay leaf
- 1 teaspoon dried thyme
- 4 carrots, cut in chunk pieces
- 10 medium-sized firm potatoes, peeled
- Fresh parsley
- Black pepper
In a big pan, heat olive oil and add the beef. I used a Roulette de Boeuf. For this dish, I don’t like to cut the beef in cubes, but that’s just a personal choice. Brown the beef on both sides.
Remove the beef and set aside. Add to the pan the diced onion and garlic and cook until the onion becomes translucent.
Add the balsamic vinegar and stir. Make sure to scrape any brown bits there might be at the bottom of the pan.
Add the beef and its juices back to the pan. Add the wine, beef broth, tomato paste, bay leaf, thyme, and sugar. Stir and bring to a boil.
When it starts to boil, turn down the heat and cover. Let it simmer for at least 1 hour and a half.
Uncover and check if the meat has softened.
Add the carrots, potatoes, and fresh parsley to the pan. Season with salt and black pepper. Cover and continue to cook for another hour.
Check if the vegetables are cooked through. Season again if needed.
Transfer the beef and vegetables to a serving platter. Garnish with fresh parsley.
In the meantime, if you wish you may leave the sauce in the pan (it’s ok if there are some vegetables too) and turn the heat on high for a couple of minutes. This will thicken the sauce. Transfer to a serving bowl.
Serve hot and enjoy (preferably with a good glass of red wine)! 🍷