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Dinner recipe · from the recipe book

Tomato-Braised Beef Chuck with Potatoes and Rosemary

Tender chunks of chuck braised low and slow in a rich, garlicky tomato sauce with rosemary, soft potatoes and sweet carrots.

Tomato-Braised Beef Chuck with Potatoes and Rosemary

Ingredients

  • 1½ lb680 gBoneless beef chucktrimmed and cut into 1½-inch cubes
  • 1½ tbsp20 gOlive oil
  • 1½ medium160 gYellow onionchopped
  • 3 medium180 gCarrotscut into 1-inch chunks
  • 2 stalks80 gCelerysliced
  • 5 cloves15 gGarlicminced
  • 2 tbsp32 gTomato paste
  • 1¾ lb800 gDiced tomatoes, canned
  • 1⅔ cups360 gReduced-sodium beef broth
  • 3 small500 gRed potatoescut into 1½-inch chunks
  • 1¾ tsp2 gDried rosemary
  • 1 tsp1 gDried thyme
  • 2¾ tsp15 gBalsamic vinegar
  • ¾ tsp4 gSalt
  • ¾ tsp2 gBlack pepper
  • ¼ cup chopped15 gFresh parsleychopped

Steps

  1. Preheat the oven to 325°F (165°C). Prepare the beef chuck, onion, carrot, celery, garlic, potatoes and parsley as listed.
  2. Pat the beef chuck dry and season it with half the salt and half the black pepper.
  3. Heat half the olive oil in a Dutch oven over medium-high heat. Brown half the beef on all sides, about 5 minutes, and move it to a plate. Add the remaining half of the olive oil and brown the rest of the beef, then move it to the plate.
  4. Lower the heat to medium. Add the onion, carrot and celery and cook, scraping up the browned bits, until the onion softens, about 6 minutes.
  5. Stir in the garlic, tomato paste, rosemary and thyme and cook for 1 minute until the paste darkens.
  6. Add the canned tomatoes, beef broth and balsamic, then return the beef and its juices to the pot. Bring to a simmer.
  7. Cover and braise in the oven for 1½ hours.
  8. Stir in the red potatoes, pressing them under the liquid, and season with the remaining half of the salt and the remaining half of the black pepper. Cover and braise until the beef is fork-tender (well past 145°F (63°C)) and the potatoes are soft, about 45 minutes more.
  9. Rest the stew for 5 minutes, then ladle into bowls and scatter with the parsley.

Check labels: Gluten-free when you buy reduced-sodium beef broth labeled gluten-free.

Allergens: none in the ingredients as written. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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