preheat oven to 350
I started by roughly chopping my veggies, heated olive oil in a skillet on med-low for 3-5min. Add light salt&pepper. Remove and transfer into dutch oven (if you don't have one use an oven safe pan and bake in that). Rinse and dry potatoes, poke a few holes with a fork and put potatoes in the dutch oven whole. Coat the bottom of the dutch oven with a little chicken broth.
At this point crank up the heat on your skillet and brown your meat on both sides 3-5 min on medium high. After you have a nice brown crust on both sides deglaze pan with your red wine and then the rest of your chicken broth. bring to a simmer and then transfer meat and liquid into your dutch oven. Close the lid (cover with foil) and bake anywhere from 1-2 1/2 hours. check at the half way point, you want your meat to be very tender and your veggies soft.
To serve take out meat let cool and slice, serve over veggies and potatoe. You could also use rice as your carb.
I started by roughly chopping my veggies, heated olive oil in a skillet on med-low for 3-5min. Add light salt&pepper. Remove and transfer into dutch oven (if you don't have one use an oven safe pan and bake in that). Rinse and dry potatoes, poke a few holes with a fork and put potatoes in the dutch oven whole. Coat the bottom of the dutch oven with a little chicken broth.
At this point crank up the heat on your skillet and brown your meat on both sides 3-5 min on medium high. After you have a nice brown crust on both sides deglaze pan with your red wine and then the rest of your chicken broth. bring to a simmer and then transfer meat and liquid into your dutch oven. Close the lid (cover with foil) and bake anywhere from 1-2 1/2 hours. check at the half way point, you want your meat to be very tender and your veggies soft.
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To serve take out meat let cool and slice, serve over veggies and potatoe. You could also use rice as your carb.
