Ingredients
- 2 pounds chuck roast trimmed and cut into 2" cubes
- 2 pounds carrots thickly sliced
- 1 red bell pepper cut into 1" chunks
- 1 tablespoon sesame oil
- 4 cloves garlic minced
- 1 tablespoon ginger minced
- 3 cups beef broth
- 1 tablespoon corn starch
- 1/4 cup low sodium soy sauce
- 1/4 cup brown sugar packed
- 1/2 teaspoon red pepper flakes
- 1/4 cup green onions sliced
Instructions
- Preheat your oven to 350 degrees and add the vegetable oil to a large dutch oven on medium high heat.
- Toss the beef cubes with flour (let the excess flour come off them) and add them to the pan searing them on all their sides until well browned then remove them from the pan, about 8-10 minutes total.
- Lower the heat to medium, add the carrots and bell peppers and cook for 2-3 minutes until they just start to brown then add the sesame oil, garlic and ginger, cooking for one minute while stirring well.
- Add corn starch into beef broth and stir until well mixed.
- Add the beef back in along with the beef broth mixture, soy sauce, brown sugar, red pepper flakes and green onions. Cook for 2 hours (up to 2:30 hours) in the oven until the beef is for tender and serve over rice or quinoa.
Nutrition
Calories: 305kcal | Carbohydrates: 20g | Protein: 23g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 78mg | Sodium: 441mg | Potassium: 808mg | Fiber: 3g | Sugar: 12g | Vitamin A: 19495IU | Vitamin C: 26.7mg | Calcium: 69mg | Iron: 3mg
