A hearty Provencal-style braised beef dish with fragrant herbs and red wine, served with a cool winter salad of fresh greens, cherry tomatoes, toasted walnuts, and tangy goat cheese. The crispness of the salad goes well with the rich flavors of the braised beef, making for a delicious and classy meal.
Ingredients: 1.5 kg beef chuck roast, trimmed and cut into chunks. 4 cloves garlic, minced. 2 onions, sliced. 2 carrots, sliced. 2 celery stalks, sliced. 2 cups beef broth. 1 cup red wine preferably Bandol Rouge. 2 tablespoons tomato paste. 2 sprigs fresh thyme. 2 sprigs fresh rosemary. Salt and pepper to taste. 2 tablespoons olive oil. 4 cups mixed winter greens e.g., kale, spinach, arugula. 1 cup cherry tomatoes, halved. 1/4 cup toasted walnuts. 1/4 cup crumbled goat cheese. 1/4 cup balsamic vinaigrette dressing.
Instructions: Preheat oven to 160C 325F. Season beef with salt and pepper. In a large ovenproof pot, heat olive oil over medium-high heat. Brown beef on all sides, then remove from pot and set aside. Add garlic, onions, carrots, and celery to the pot. Cook until softened, about 5 minutes. Stir in tomato paste and cook for 2 minutes. Deglaze the pot with red wine, scraping up any browned bits from the bottom. Return beef to the pot. Add beef broth, thyme, and rosemary. Bring to a simmer. Cover the pot and transfer to the preheated oven. Braise for 2.5 to 3 hours, or until beef is tender. Meanwhile, prepare the winter salad. In a large bowl, combine mixed greens, cherry tomatoes, toasted walnuts, and crumbled goat cheese. Drizzle balsamic vinaigrette over the salad and toss to coat evenly. Once the beef is done, remove from oven. Serve hot with the winter salad on the side. Pair with a glass of Bandol Rouge for a perfect complement to the meal.
Prep Time: 20 minutes
Cook Time: 180 minutes
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