Rosemary Schisandra Beef

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Rosemary Schisandra Beef

Our final schisandra recipe this month is a dutch oven rosemary beef. This savoury dish is amazing served over salad greens, mashed potatoes, or roasted yam hashbrowns.


1 tsp butter

500g beef chuck (cut into 1-2 inch chunks)

1 tsp schisandra powder

1 1/2 tbsp dried rosemary

1 diced clove of garlic

1/2 cup dry red wine

1/2 cup beef stock

Salt and pepper to taste

Preheat the oven to 350F. In a dutch oven or covered roast pan, add all of the ingredients except the beef chuck. Mix until evenly combined.

Next add in the beef, and disperse it evenly in the liquid. Cover and cook in the oven for 90 minutes, or until the beef has fully cooked.

If you would like this recipe to be slightly less saucey, uncover your beef for the last few minutes in the oven to allow some of the liquid to evaporate.