Serves: 8
Total Calories: 114

2 pounds boneless beef chuck
1 cup orange juice
3 cups dry red wine
2 cloves garlic, peeled and thinly sliced
3 stalks celery, cut into 1/2 inch pieces
2 carrots, peeled and cut into 1/2 inch dice
2 onions, peeleed and dice
1 1/2 cups low salt beef stock base
1/3 cup extra virgin olive oil
1/2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons flour

Combine the orange juice, red wine, celery, carrots and onion in a large zip-lock plastic freezer bag. Add the meat and marinate in the refrigerator overnight.

When ready to cook, remove the meat from the marinade and dust with flour on all sides. In a Dutch oven, warm the olive oil and when the oil is hot, sear the meat until a deep brown. Add the beef stock, salt, pepper and the marinade, cover the pot and place in an oven pre-heated to 325 degrees.

Turn and baste the beef every 30 minutes for 3-4 hours until fork tender.

Nutritional Facts:

Serves: 8
Total Calories: 114
Calories from Fat: 80

More Recipes from the The Happy Heart Cookbook Cookbook:
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