Balsamic Braised Beef with Pears
Adapted from Britney Breaks Bread
Bosc pears hold up well, and they will add sweetness to this dish sliced and braised.
INGREDIENTS
2 lbs chuck roast
Real salt and black pepper, to taste
1 tbsp garlic powder
¼ cup olive oil
4 cups beef stock
½ cup balsamic vinegar
1 tbsp dijon mustard
2 tbsp fresh thyme or 2 Tbsp thyme leaves
6 cloves garlic, chopped
2 onions, roughly diced, or 3/4 cup diced onions
2 tbsp butter
2-3 bosc pears
Fresh Parsley, for garnish
INSTRUCTIONS
Add salt, pepper, and garlic powder to chuck roast. Coat liberally and marinate uncovered in the refrigerator for at least an hour, up to 24 hours.
Preheat oven to 350 degrees F.
Heat olive oil in a large pot or dutch oven. Sear chuck roasts on all sides, about 4-5 minutes per side. Reduce heat and add beef stock, balsamic vinegar, dijon mustard. Stir together to ensure everything is combined. Add fresh thyme, bay leaves, garlic, butter, and onions.
Cover with a lid and cook in the oven for 3 hours, until fork tender. Add pears and braise for another 30 minutes. Garnish with fresh parsley.
