Ternera sellada a fuego lento, jugosa y deliciosa

Ingredientes

• 3 pounds beef chuck roast, trimmed and cut into 2-inch cubes
• Salt and pepper, to taste
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 carrots, peeled and diced
• 2 stalks celery, diced
• 2 tablespoons tomato paste
• 1 cup beef broth
• 1 cup red wine or additional beef broth
• 2 teaspoons dried thyme
• 1 bay leaf
• 2 tablespoons Worcestershire sauce

Preparación

1. 1

   Cut the beef chuck into 2-inch cubes. Season generously with salt and pepper.

2. 2

   Heat vegetable oil in a Dutch oven over medium-high heat. Add beef cubes in batches, searing until browned on all sides (about 3-4 minutes per side).

3. 3

   Remove the seared beef and set aside. Add onion, garlic, carrots, and celery to the pot. Sauté until softened (about 5-7 minutes).

4. 4

   Stir in tomato paste and cook for 1 minute. Pour in beef broth and red wine, scraping any browned bits from the bottom.

5. 5

   Return the beef to the pot. Add thyme, bay leaf, and Worcestershire sauce. Bring to a simmer, cover, and reduce heat to low.

6. 6

   Simmer for 1.5 to 2 hours until the beef is fork-tender.

7. 7

   Remove bay leaf. Adjust seasoning with salt and pepper as needed. Serve with your choice of sides.