Braised Beef with Bell Peppers and Cherry Tomatoes | RICARDO

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