Tender chunks of beef, slowly braised in tomatoes with carrots and peas. An easy delicious stove-top beef dinner.
chuck roast, boneless, trimmed and cut into 1 ½ inch (4cm) chunks
beef bouillon cubes
frozen (or canned)
Peel and cut the carrots into large chunks, roughly into ¼. If using beef steak or chuck roast (instead of stewing beef) cut the beef into bite-size chunks, about 1 ½ inch (3 to 4cm) pieces. Season the beef chunks generously with salt and black pepper, toss with a tablespoon of all-purpose flour.
Heat a bit of oil in heavy pot (cast-iron works great) over medium heat until shimmering. Add the beef, and brown well on all sides.
Add the tomatoes, scrape up any accumulated fond. Sometimes we'll deglaze with a bit of sherry before adding the tomatoes. Add all of the remaining ingredients except for the peas. Reduce heat to a simmer and cover. Simmer for 1 ½ to 2 hours.
Stir in the peas and heat through.
How to serve Beef Jardiniere
Serve over egg noodles or cooked rice.