Czech Svíčková-Inspired Beef with Cream Sauce

Ingredients

• 1 1/2 lb beef chuck roast
• 1 tsp kosher salt
• 1 tbsp oil
• 1 onion, chopped
• 2 carrots, chopped
• 1 parsnip, chopped
• 1 celery stalk, chopped
• 2 garlic cloves
• 2 cups beef broth
• 1 tsp Dijon mustard
• 1 tbsp brown sugar
• 1/2 cup heavy cream
• 1 tbsp lemon juice
• Prepared bread dumplings and cranberry preserves, for serving

Steps

1. Season beef with salt and pepper. Brown in oil in a Dutch oven, then transfer to a plate.
2. Cook onion, carrots, parsnip, celery and garlic in the pot until beginning to brown, about 8 minutes.
3. Add broth, Dijon and brown sugar. Return beef, cover and simmer gently until tender, 55 to 60 minutes.
4. Transfer beef to a board to rest. Blend the vegetables and braising liquid until smooth.
5. Stir cream and lemon juice into the sauce over low heat; season with salt and pepper.
6. Slice beef, serve with sauce, bread dumplings and a spoonful of cranberry preserves.

Allergen note: Contains dairy, mustard and wheat if served with standard bread dumplings.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.