The weather has started getting a little chilly, and now is the time when we start dreaming about all of our favorite warm and hearty holiday meals. Instead of making the same old thing, we wanted to truly call in all of the flavors of the season into one dish. This savory and tangy braised beef is the perfect thing to heat you up on a cold winter’s night.
- 2 tablespoons olive oil, divided
- 2 lbs. Sirloin tip or boneless chuck shoulder roast
- ¼ teaspoon pepper
- ½ teaspoon salt, divided
- 1 large yellow onion, medium chop
- 4 lady apples, smallest you can find, cored and quartered
- 2 ½ cups chicken stock
- ¼ cup apple cider vinegar
- 2 medium sweet potatoes, peeled and cut into 2 inch pieces, about 4 cups
- ½ cup fresh cranberries
- 3 sprigs thyme
- 1 tablespoon fresh parsley, minced
Wash and cut onions, sweet potatoes and apples, set aside. Trim fat from beef and cut into 2-inch pieces, sprinkle pepper and ¼ teaspoon salt over beef pieces. Heat a Dutch oven to medium high heat, add 1 tablespoon olive oil, cook beef until browned, turning pieces occasionally. Remove beef to a bowl and set aside. Preheat oven to 300 degrees. Add remaining tablespoon of olive oil to pan and cook onions for 4 minutes, stirring occasionally.
Add to the pan, chicken stock, apple cider vinegar, thyme, and remaining ¼ teaspoon salt, stir and bring to a boil, Turn down to simmer and add sweet potatoes, apples, cranberries, and browned beef, stir to combine. Cover and bake for 1 ½ hours, or until beef is tender. Stir parsley into the braised beef and serve in shallow bowls. Serves 4-6