This recipe is the ultimate comfort food in a pot!! We tried it last night and it was a success. Cold night? try it. Hot day? try it. It will make your house smell amazing and will make you happy…
Our friends from Israel came to visit us and bought us local Israeli cooking books! YAY…the best present. One of them is by a Beni Saida, One Pot Meal. It is written in Hebrew, and I checked, there is no English translation out there. We’ve made a few adjustments to the recipe and wrote it here for you to enjoy.
1/4 cup oil- any kind will work.
2.5 pound chuck meat- cubed
3 onions- sliced
6 garlic cloves- sliced
1 tbs. flour
1 tbs. brown sugar
2 tbs. Dijon mustard
2.5 cups lager beer
2 tbs. red wine vinegar
1/2 tsp. ground nutmeg
1/2 cup chicken stock
salt & pepper
10 slice of baguette (whole wheat or white will work)
Dijon mustard to spread on slices.
Preheat the oven to 320° F (160° C).
In a cast iron pot or a dutch oven, brown the pieces of meat on all sides with the oil for a few minutes and remove to a plate. Do not over crowd the pot, do it in batches if necessary. Add the onions and garlic and until they are soft and golden. Add the flour, sugar and stir for a minute. Add the mustard, beer and vinegar and bring to a boil. Scrape with a wooden spoon the bottom of the pot, Add the meat back in the pot. Add the chicken stock and season with nutmeg, salt & pepper and mix well. Cover the pot, and transfer to the oven for 3 hours.
After 3 hours, heat the oven to 375° F (180° C). Uncover the pot and add the sliced baguette with the mustard to the pot. With a wooden spoon, dunk the slices a bit so they will get soaked from the sauce. Let it cook for another 10-15 minutes, until the bread gets a golden color. That’s it. It’s ready.
We also cooked brown rice as a side to soak all the great juices. All you need at this point, is a glass of chilled beer.