Svíčková s hovězím masem

Ingredients

• 3 pounds beef chuck roast
• 3 medium carrots
• 2 medium celery stalks
• 2 medium onions
• 1 cup heavy cream
• 2 leaves bay leaves
• 12 pieces bread dumplings
• 4 tablespoons butter
• 2 tablespoons vegetable oil
• 2 tablespoons all-purpose flour
• 4 cups beef broth
• 1 teaspoon black pepper
• 1 teaspoon salt
• 2 tablespoons lemon juice
• 1 teaspoon sugar

Instructions

1. 1

   Preheat your oven to 325°F (160°C).

2. 2

   Cut the beef chuck roast into large chunks (about 2 inches). Season with salt and black pepper.

3. 3

   In a large Dutch oven, heat the vegetable oil over medium-high heat. Brown the beef chunks on all sides, about 5-7 minutes total. Remove the beef and set aside.

4. 4

   In the same pot, add the butter. Once melted, add chopped onions, carrots, and celery. Sauté for about 10 minutes until the vegetables are softened and onions are translucent.

5. 5

   Sprinkle the flour over the sautéed vegetables and stir well. Cook for an additional 2-3 minutes.

6. 6

   Gradually add the beef broth while stirring to avoid lumps. Add the bay leaves, sugar, and lemon juice. Bring to a simmer.

7. 7

   Return the browned beef to the pot. Cover and transfer to the preheated oven. Cook for about 2.5 to 3 hours, or until the beef is tender.

8. 8

   Once the beef is tender, remove the pot from the oven. Take out the beef chunks and set aside.

9. 9

   Using an immersion blender, blend the sauce until smooth. Stir in the heavy cream and adjust seasoning with salt and pepper as needed.

10. 10

    Slice the beef and return it to the sauce, simmering for an additional 10 minutes on low heat.

11. 11

    Prepare the bread dumplings according to package instructions while the sauce is simmering.

12. 12

    To serve, place a portion of the sliced beef on a plate, generously ladle the creamy sauce over it, and serve with bread dumplings.