Ingredients:

  • 3 lbs (1.36 kg) beef chuck roast, trimmed and cut into 2-inch chunks
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp (30 ml) olive oil
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 cup (120g) fresh or frozen cranberries
  • 1/2 cup (120 ml) balsamic vinegar
  • 1 cup (240 ml) beef broth, low sodium preferred
  • 2 tbsp (30 g) brown sugar, packed, or maple syrup
  • 2 sprigs fresh rosemary (or 1 tsp dried rosemary)
  • 2 sprigs fresh thyme (or 1 tsp dried thyme)
  • 2 bay leaves

Instructions:

  1. Generously season the beef chunks with salt and pepper.
  2. Heat olive oil in the Dutch oven over medium-high heat. Brown the beef on all sides until deeply colored. Remove beef and set aside.
  3. In the same pot, sauté chopped onion until softened. Add minced garlic and cook until fragrant.
  4. Deglaze the pot with balsamic vinegar, scraping up any browned bits from the bottom. Stir in cranberries, beef broth, brown sugar (or maple syrup), rosemary, thyme, and bay leaves.
  5. Return the browned beef to the pot, nestling it into the liquid.
  6. Bring the mixture to a simmer, then cover the pot and reduce heat to low. Braise for 3-4 hours, or until the beef is fork-tender.
  7. Remove bay leaves and herb sprigs. Adjust seasoning with salt and pepper as needed.
  8. Serve the tender beef with the tangy cranberry sauce spooned over the top.