Braised beef with peaches
Prep Time
Cooking Mode
2.5 kg (5.5 lb.) lb. bone-in beef blade roast
30 mL (2 tbsp.) tbsp. flour
15 Ll (1 tbsp.) tbsp. olive oil
To taste salt and pepper
2 onions
4 carrots, peeled and cut into large pieces
4 potatoes, peeled and cut into large pieces
500 mL (2 cups) cup apple juice
250 mL (1 cup) cup brown sugar
125 mL (½ cup) cup molasses
125 mL (½ cup) cup ketchup
5 peaches, quartered
2.5 kg (5.5 lb.) lb. bone-in beef blade roast
30 mL (2 tbsp.) tbsp. flour
15 Ll (1 tbsp.) tbsp. olive oil
To taste salt and pepper
2 onions
4 carrots, peeled and cut into large pieces
4 potatoes, peeled and cut into large pieces
500 mL (2 cups) cup apple juice
250 mL (1 cup) cup brown sugar
125 mL (½ cup) cup molasses
125 mL (½ cup) cup ketchup
5 peaches, quartered
Directions
1Dredge the blade roast in flour and then sear meat on each side until browned in an oiled skillet over high heat. Season with salt and pepper and then place meat in a slow cooker.
2In same skillet, sweat the onions about 3 minutes and add them to the slow cooker along with the carrots and potatoes.
3Deglaze the skillet with apple juice, brown sugar, molasses, and ketchup. Mix until smooth and then pour the liquid into the slow cooker.
4Cook on low for 8 hours. Add 500 ml (2 cups) of frozen peach slices and continue cooking on high heat for 30 minutes.
5: Use your leftover braised beef to make delicious sandwiches. Follow our Shredded Beef Sandwich recipe for more details.
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Personal Note
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