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braised beefThis is the last Mondays on Main St. for 2013.

I’m already working on new additions to the series as I’d like to continue it into the new year.

Have you begun putting away your Christmas decorations?

I’ve put a few little things away and have tidied up a bit, but my crispy tree and I have a date this week.

It’s going to be messy and pine needles will be everywhere, but it has to be done.

I’m always a little sad to say goodbye to another Christmas season.  Tonight I’m going to sit in a cozy chair with a hot cup of tea and look again through all of the Christmas cards we received from friends and family.

{I just love doing that.}

I think there is something exciting about looking ahead to a new year.  Goals to be set, things to be accomplished personally and professionally and watching my children achieve various milestones.  They’re getting so big.

I hope you’re looking forward to the start of a new year as much as I am.

If you’re in the midst of the post-holiday clean up, how about a quick recipe for tonight’s dinner?

quartered onionsTo begin, peel and quarter 2 small-medium sized onions.  You can cut them into eighths if you prefer.

browning beef chuck in oilCut 1 1/2 lbs of beef chuck into 1 1/2-inch pieces.  Brown them in 1 tbsp of olive oil over medium-high heat in a Dutch oven.  Turn them occasionally to be sure they are browning on all sides.

browning onion wedgesRemove the browned beef chuck to a plate and add 1 more tablespoon of olive oil. Add the onions and cook, stirring occasionally until they soften (about 5-7 minutes).

adding fresh thyme to braised beefReturn the browned beef to the Dutch oven and add 1 cup sun-dried tomatoes, 4 cups chicken stock and 6-8 sprigs of fresh thyme.  Bring to a boil and then reduce heat to low, put the lid on and let simmer 1-1/4 hours or until beef is very tender.

Once you put the lid on, you free to do whatever need to be done around your home.  Perhaps you’ll start tucking away the 600 or so Christmas ornaments that were hung or you’ll help your little one build a fort or you’ll nibble on Christmas cookies.

Basically, I’ve given you the gift of time.

You’re welcome.

braised beef with sun-dried tomatoes, onions and fresh thymeTo visit the original recipe, click here.

Braised Beef with Sun-Dried Tomatoes and Thyme


2 tablespoons olive oil 
1 1/2 pounds beef chuck, cut into 1 1/2-inch pieces
kosher salt and freshly ground black pepper
2 medium onions, cut into wedges
4 cups low-sodium chicken broth
1 cup sun-dried tomatoes, large ones cut in half lengthwise
6-8 sprigs of fresh thyme, plus additional leaves for serving


Heat 1 tablespoon of the oil in a Dutch oven over medium-high heat. Season the beef with ¾ teaspoon salt and ¼ teaspoon pepper and cook, turning occasionally, until browned on all sides, 5 to 8 minutes. Transfer to a plate.

Add the onions and the remaining tablespoon of oil to the drippings in the pot and cook, stirring occasionally, until beginning to soften, 5 to 7 minutes. Add the broth, sun-dried tomatoes, thyme, and beef and bring to a boil. Reduce heat to low and simmer, covered, until the beef is tender, 1 to 1¼ hours. Remove the thyme sprigs and sprinkle each serving with additional thyme leaves, if desired.

Serves: 4