Dutch Oven-Braised Beef And Summer Vegetables

By Sunset
20 faves
More from this source


I've got to try this!
c898b090b65c   •  4 Sep   •  Report
Add a comment


6 garlic cloves, minced

2 tablespoons roughly chopped fresh rosemary leaves

2 tablespoons olive oil

About 1 tsp. kosher salt

About 1/2 tsp. pepper

1 boneless beef chuck roast (about 2 lbs.)

1 pint cherry tomatoes, stems removed

2 ears corn, cleaned and cut into thirds

1 onion, cut into 6 wedges

1/2 pound green beans, ends trimmed, cut in half

6 baby zucchini (1/2 lb. total), ends trimmed, or regular zucchini cut into chunks

3/4 pound thin-skinned potatoes about 1 in. wide

2 tablespoons butter

About 3 cups chicken broth, divided

You might also like

Sautéed Zucchini
Real Simple
Zucchini With Lentils And Roasted Garlic
Steamy Kitchen
Overnight Asparagus & Mushroom Strata
The Naptime Chef
Asparagus + Spring Onion Risotto
The Year In Food
Zucchini Noodles With Arrabiata Chickpea Sauce
Cookie and Kate
Salmon With Miso Butter, Snap Peas, & A Fried Egg
Tokyo Terrace
Light And Healthy Summer Pasta Salad
Bakers Royale
Roasted Asparagus With Crispy Prosciutto And Po...
Framed Cooks
Grilled Asparagus With Tangerine Aioli
Cat Cora
Zucchini With Basil And Tomatoes
Wolfgang Puck