Slow-braised beef with mushrooms

You’ll get plenty of protein in this meaty dish! Add your favorite steamed green to make sure you’re getting your veggies too!

Ingredients

4 pounds beef chuck roast, cut into 12 pieces
1 orange, zest only
1 medium onion, diced
1 cup low-sodium beef broth
1 cup unsweetened cranberry juice
1/2 cup unsweetened apple juice
1/4 cup balsamic vinegar
1 tablespoon low-sodium gluten-free soy sauce
2 teaspoons fresh thyme (You can also use 1 teaspoon dried.)
1 tablespoon thin slices fresh ginger root
2 1/2 teaspoons fennel seeds, crushed
1/2 teaspoon ground cinnamon
1/8 teaspoon ground black pepper
1/8 teaspoon ground cloves
2 tablespoons extra-virgin olive oil
1 pound button mushrooms, cut in halves
1/4 cup cold water
2 tablespoons corn starch

Directions

1. Preheat oven to 350 F. Place beef pieces in a 9-by-13-inch pan.
2. In a medium saucepan, combine the next 13 ingredients. Bring to a boil. Pour over beef pieces and cover pan with foil. Cook for 1 1/2 hours.
3. Remove beef from oven and remove 1 cup of cooking liquid from the pan. Set liquid aside. Cover beef and return to oven for another 30 minutes.
4. In a large skillet, bring oil, mushrooms and 1 cup cooking liquid to a low simmer. Simmer for 10 to 15 minutes, until all liquid evaporates and mushrooms are lightly browned.
5. When beef is done cooking, remove from oven. Increase oven temperature to 375 F. Transfer beef pieces to a platter. Using a slotted spoon over a large liquid measuring cup, remove 2 cups of cooking liquid from the pan. Pour cooking liquid into a medium saucepan and set aside. Clean beef pan of any remaining liquid, herbs and spices. Return beef pieces to the clean pan. Add mushrooms. Cover with foil and cook for another 20 to 25 minutes.
6. In a small bowl, combine cold water and corn starch. Set aside. Bring the cooking liquid (2 cups) in the saucepan to a boil. Add cornstarch mixture and bring back to a boil for 1 minute.
7. To serve, place beef and mushrooms in a rimmed serving platter. Pour gravy over the top. Serve warm.

Makes 12 servings

Recipe contains: corn

Carb choices per serving: 1 1/2