Discover the ultimate comfort food at Harvey's Kitchen with our Tender Beef & Roast Root Vegetables—a delightful solution for your family feeds and the perfect remedy for delicious midweek meals! 🍖🥕
Imagine succulent beef, slow-cooked to perfection, paired with a medley of roasted root vegetables. It's a hearty, wholesome dish that will warm your heart and satisfy your taste buds.
What sets our Tender Beef & Roast Root Vegetables apart is not just the mouthwatering taste, but also the convenience. It's quick and easy to prepare, making it the go-to choice for those busy midweek nights when you crave a satisfying, home-cooked meal without the fuss.
Serve it up and watch as the whole family gathers around the table to savor this comforting classic. Elevate your midweek dining experience with Harvey's Kitchen and make Tender Beef & Roast Root Vegetables a cherished family favorite. 🍖🥕 #HarveysKitchen #FamilyFeeds #TastyMidweekMeals
Tender Beef And Roasted Root Vegetables
Ingredients
- 2 kg Chuck Beef
- 1/4 cup Roast Garlic BBQ Rub
- 1 Large onion
- 3 Large carrots
- 2 Stick celery
- 500 ml Beef stock
- 1 cup Red wine
Instructions
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Line a roasting tray or glass dish with baking paper.
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Place chuck beef on paper and pat dry with paper towel.
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Add Roast Garlic BBQ Rub and using your fingers rub into the beef.
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Use any of the Harvey’s Kitchen Flavours.
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Cover and refrigerate for 1-2 hours.
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Wash salt mix from beef under cold water and pat dry.
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Dice (small dice) 1 x onion, 1 x carrot and celery.
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Heat a large pot on medium, add a splash of olive oil and cook vegetables till they starts to soften.
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Add washed beef, beef stock and red wine.
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Bring pot to boil then reduce heat to low and let it slowly simmer for 1.5 to 2 hours.
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Remove beef from pot and pull it apart or chop as desired.
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Peel and slice remaining carrots, add to pot and simmer.
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Add beef back into pot with carrots and serve hot.
