Boeuf ala Creme aux Aneth

Nothing could be more Townsend than the sight of lazy, well-fed belted galloway cattle in the meadow. Not surprisingly grass fed beef, butter, and cream form much of the cuisine here at the farm.
2lb. boneless grass-fed braising beef roast, such as chuck, or round
1 large carrot, quartered, and cut into 1 ½ “ lengths
3 onions, quartered
1 celery stalk, cut into 1 ½ “ lengths
1 large garlic clove, quartered
2 ½ c rich beef stock
1 bay leaf
2 Tbsp butter
¼ c flour
2/3 c sour cream
2-3 Tbsp chopped fresh dill or 1-1 ½ tsp dried


Preheat oven to 350 deg. On stovetop heat a little oil in a Dutch oven till very hot.

Brown beef quickly on all sides to sear in juices remove meat and set aside. Reduce heat; add carrot, celery, onions and cook till golden brown, stirring frequently. Add garlic, place meat onto of vegetables and pour in stock. Season with salt and pepper, add bay leaf. Bring to a boil, reduce heat and cover with lid. Bake in oven for 1 ½ hrs, turning meat over every ½ hr. When tender, transfer meat to serving platter and cover to keep warm. Discard vegetables and reserve juices., but skimming off fat from the surface.

In small saucepan melt butter, add flour and cook over low heat till mixture turns to a light golden color. Turn up heat to medium and gradually add most of the reserved meat juices, whisking in each addition well until well blended and smooth. Bring to a boil continually stirring. Cook for 3 min. or until thickened slightly and syrupy. stir in sour cream and continue to cook till lightly coats back of spoon. Stir in dill, adding in more seasoning to taste.

Slice beef into ¼ “ thick slice keeping them in the remaining pan juices to keep meat moist. When ready to serve pour a generous amount of cream mixture onto serving platter, lay beef slices on and pour remaining cream sauce over beef and serve.