kevo's kitchen

Welcome back to Kevo’s Kitchen! I have taken my time off around the holidays to revamp my website and start things fresh! I will be posting the recipes from my old site and be adding some new ones, hopefully, weekly! Stay tuned for more to come please!

It makes sense to share the recipe of my first ever instagram post! This is the perfect easy fall and winter meal to keep you nice and warm.

Now please be nice to me about how my posts aren’t as aesthetically pleasing as some other food blogs with the step by step pictures or the cute little stories. Don’t act like you don’t just scroll right to the bottom for the recipe like I do.

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This recipe will make approximately 6 servings.

Ingredients

• 2 tablespoons of any high heat oil (like canola, vegetable, or avocado)
• 5 lbs of chuck or round roast, cut into 3″ – 4″ cubes
• 1 medium sized white onion, finely diced
• 3 – 4 large carrots, half finely diced and half sliced into discs
• 2 stalks of celery, finely diced
• 2 bay leaves
• 4 whole cloves of garlic, smashed with
• 2 tablespoons of tomato paste
• 3 tablespoons of flour
• 1 lb of crimini mushrooms
• 3 cups of light red wine, typically I use Pinot Noir
• 3 sprigs of fresh thyme
• 3 springs of fresh rosemary
• 1/4 cup of fresh chopped parsley
• olive oil
• salt & pepper

Directions

1. Preheat the oven to 350°F.
2. Dry meat completely and season generously with salt and pepper until coated.
3. Heat the avocado oil in a heavy bottomed, oven safe pot (like a dutch oven or braised) over high heat until shimmering. Work in small batches to brown every side of your meat and set aside when complete.
4. Reduce heat to medium low and add in your diced onions, carrots, celery and bay leaves, season with a small pinch of salt and pepper, and cook until the veggies are tender, about 5 minutes. Add in garlic and cook for an additional 2 minutes until fragrant.
5. Add in tomato paste and stir in until evenly coated and slightly browned. Add in flour and stir until all flour has been evenly distributed and absorbed.
6. Slowly pour in the wine, mushrooms and carrot discs.
7. Place meat back in the pot, making sure that it is covered. Tuck in your fresh thyme and rosemary and cover. Place in the oven for 2 1/2 – 3 hours until the meat falls apart easily with a fork.
8. Take out bay leaves, garlic cloves, thyme, rosemary and stir in your fresh parsley.
9. Serve over your favorite mashed potatoes and enjoy!

Any suggestions or recommendations? Did you try and love? Comment below or reach out to me!

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