Total Time
4hrs 25mins
Prep 25 mins
Cook 4 hrs

A recipe from Ricardo.

Ingredients Nutrition

Directions

  1. With the rack in the middle position, preheat oven to 325°F.
  2. In a saucepan (ovenproof) or dutch oven, brown the beef on each side in half of the oil. Add salt and pepper. Set aside on a plate.
  3. In a bowl, dissolve the cornstarch in chicken stock. Set aside.
  4. In the same saucepan, brown shallots and garlic in the remaining oil.
  5. Add tomatoes, tomato paste and keep cooking about 3 minutes. Add chicken stock mixture and bring to a boil while stirring. Put the beef back in the saucepan and add remaining ingredients.
  6. Cover and cook in oven about 4 hours or until meat shread easily with a fork.
  7. Note: If you want to do it in the crockpot do step 1 to 4. Then on step 5, put all ingredients in crockpot. Cover and cook at low heat 8 hours.