Name: Braised Beef with Bell Peppers and Cherry Tomatoes
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 25 min
Yield: 4 serving(s)
Ingredients: 1 boneless beef blade roast, about 1 kg (2 lb), cut into 4 pieces; 30 ml (2 tablespoons) olive oil; 2 slices pancetta, about ½ cm (¼-inch) thick, diced (115 g / ¼ lb); 2 onions, chopped; 2 red or yellow bell pepper, seeded and diced; 8 cloves garlic, chopped; 375 ml (1 ½ cups) white wine; 375 ml (1 ½ cups) chicken broth; 500 ml (2 cups) red and yellow cherry tomatoes; Arugula, to taste; Salt and pepper

1 boneless beef blade roast, about 1 kg (2 lb), cut into 4 pieces

30 ml (2 tablespoons) olive oil

2 slices pancetta, about ½ cm (¼-inch) thick, diced (115 g / ¼ lb)

2 onions, chopped

2 red or yellow bell pepper, seeded and diced

8 cloves garlic, chopped

375 ml (1 ½ cups) white wine

375 ml (1 ½ cups) chicken broth

500 ml (2 cups) red and yellow cherry tomatoes

Arugula, to taste

Salt and pepper

Braised Beef with Bell Peppers and Cherry Tomatoes

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Note from Ricardo

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