Rustic Beef and Vegetables
An easy, slow braised dinner of beef chuck and vegetables with a kick - home made gravy. We had made a beautiful spoon roast a while back and I had about 2 cups of the gravy left over which I wanted to use up rather than freeze. I also had on hand a half a bag of frozen corn (which if you let it stay in the freezer for too long it doesn't taste good or cook well), some carrots and onion.
A quick trip to the grocery store and I found fresh mushroom for a dollar and then headed to the meat counter to check out the beef. They had "beef chuck eye" - two small steaks, about one pound that was just perfect for this. With chuck you need to sear it quickly and do a slow braise and you end up with flavorful, tender meat. I think it's one of the tastiest cuts and love using it. Same reason I like ground chuck beef - there's more fat in the meat and fat equals flavor.
This rustic beef and vegetables cooks together in the same pot. If you have time you can add in the green beans and corn about 20 minutes before the dish is finished if you want brighter and more crisp beans. I was short on time so I tossed everything in at the beginning and just let it simmer away. The flavors are great.
The other wonderful part of a dish like this is using whatever vegetables you have on hand. Play with it. If you don't have gravy you can used a favorite from the grocery store shelf or use beef broth and thicken with a slurry of cornstarch and water.
- 1 lb. chuck - cut into bite sized pieces
- 2 cups gravy
- 1/2 lb. fresh green beans
- 3 carrots - peeled and cut in pieces (sliced or longer pieces as I did here)
- 1 small onion - large dice
- 1 - 10 oz. pkg. white button mushrooms - rough chop
- 1/2 bag frozen white and gold corn
- salt and black pepper to taste
- 1 tbsp. olive oil (regular)
- Get your skillet that comes with a lid hot over medium high heat. Add in the olive oil.
- Salt and pepper the meat and add it to the skillet and keep turning to sear. When the meat is seared, add in the onions and turn the heat down to low. Stir and cook for about 30 seconds.
- Add in the mushrooms.
- Add in the gravy and stir. Add in the rest of the vegetables with a little more salt and pepper. Stir.
- Cover and simmer on low for about 2 hours until the meat is tender.
- Taste and adjust for additional salt and pepper.