Fall Beef Harvest Bowl
3 hours 15 min serves 1-2
Fall Beef Harvest Bowl
This recipe is a fall favorite and it will make your kitchen smell like cinnamon!
- 1 1/2 lb Pre Chuck Roast
- 3 Tbsp cooking oil
- 2-3 Tbsp kosher salt
- 1 red bell pepper, sliced
- 1 small onion, sliced
- 3 cloves garlic, grated or minced
- 1 Tbsp cumin
- 1 tsp coriander
- ½ tsp ground ginger
- ¼ tsp clove
- 1 Tbsp cinnamon
- ½ Tbsp oregano
- ¼ cup cooking sherry or dry white wine
- 14oz can diced tomatoes
- 1-2 Tbsp brown sugar (or your favorite sweetener)
- Juice of half a lemon
- 1 cup cooked farro
- 1 acorn squash, roasted and sliced
- 1 lb roasted brussels sprouts (or your fave green vegetable)Pull your steak from the fridge and start to preheat your cast iron or non-stick skillet to medium-high.
- Remove roast from the fridge appx 30 minutes before cooking to come to room temp. Cut roast into 2-3 inch pieces. Generously salt all sides.
- Heat oil in a large dutch oven over medium-high heat and brown all sides of beef 5-7 minutes. Remove from pot and set aside.
- Arrange an oven rack near the bottom of the oven, and preheat oven to 250ºF.
- Add onions and peppers. Cook until translucent and a bit browned: 5-7 minutes.
- Add garlic and all spices. Cook, stirring constantly 2-3 minutes or until spices are toasted and very aromatic.
- Carefully add sherry to pot and scrape any browned bits from the bottom of the pan. Add tomatoes, stir, and bring to a simmer.
- Add beef back into the pot. Add water ¼ at a time, if needed for beef to be ⅔ submerged.
- Cover pot and place on the bottom oven rack. Roast at 250ºF for appx 2 hours (checking every half hour to stir) or until beef is very tender and shreds with a light touch. Let cool for 5 minutes. Taste and season with salt, sweetener, and lemon juice. Stir to combine. Serve over farro with roasted squash and vegetables.
- Tips & Tricks: Be very careful with the dutch oven in and out of the oven. Be sure to leave a potholder on the top when not in use so you don’t grab the hot handle! Been there. Not fun.
- The meat will technically be edible much earlier than it will be tender enough. Be patient and let it roast for that last 20-30 minutes. You’ll be glad you did.
- This recipe doubles easily and freezes well!
- Microwave squash before cutting to make cutting much easier. Roast in halves and then cut and peel.
Amount per 624