Ingrédients pour Rhubarb Chickpea Chuck
- Boneless Beef Chuck Steaks
- 2 tablespoons butter
- Garbanzo Beans
- Condensed Tomato Soup
- 1 lb rhubarb, chopped (about 4 cups)
- Onion
- Garlic Clove
- Beef Bouillon Cube
- Sugar
- Chili Powder
- Salt
- Paprika
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Comment préparer Rhubarb Chickpea Chuck
- Pat the chuck roast cubes dry with paper towels and season generously with salt and pepper.
- Heat olive oil and 1 tablespoon of butter in a large Dutch oven or oven-safe skillet over medium-high heat. Brown the chuck roast cubes in batches, ensuring not to overcrowd the pan. Set aside.
- Add the remaining 1 tablespoon of butter to the pot. Add the chopped rhubarb and cook for 5 minutes, stirring occasionally, until slightly softened.
- Stir in the flour and cook for 1 minute, creating a roux.
- Gradually whisk in the beef broth, ensuring no lumps form. Stir in the brown sugar, bouillon cube, thyme, and chickpeas.
- Bring the mixture to a simmer, then return the browned chuck roast to the pot.
- Cover the pot and transfer to a preheated 350°F (175°C) oven. Cook for 2.5-3 hours, or until the chuck roast is incredibly tender.
- Alternatively, brown the chuck roast, then transfer everything to a slow cooker. Cook on low for 8-8.5 hours or until tender.
- Serve hot over mashed potatoes or with crusty French bread. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
26g
Fat
18g
Carbs
7g
