 |
 |
|
 |
|
|
|||
 |
|||
| Home Page I Contact us | |||
|
|||
|
|||
|
|
|
|
|||||||||||||||||||
|
|
||||||||||||||||||
|
|
||||||||||||||||||
|
|
||||||||||||||||||
|
Ingredients Vegetable oil, for searing 2 1/2 pounds beef chuck, cut into 1-inch cubes Sea salt and freshly ground black pepper 2 tablespoons butter 4 medium onions, cut into 6ths 4 cloves garlic, crushed 2 tablespoon tomato paste 1/3 cup all-purpose flour, or to cover 10 cups beef broth 1 cup red wine (burgundy is best) 6 sprigs parsley 6 sprigs fresh thyme 2 bay leaves 6 medium eastern potatoes, cut into 1-inch pieces 6 medium carrots, cut into 1-inch pieces ½ teaspoon celery salt 2 to 3 teaspoons red wine vinegar, or to taste
Directions Heat a large Dutch oven with a tight-fitting lid over medium-high heat. Pour in enough oil to fill the pan about 1/4-inch deep. Season the beef generously with salt and pepper, and add to the pan. Saute half the meat, uncovered, stirring only occasionally, until well-browned, about 8 minutes. Using a slotted spoon, transfer the beef to a plate. Repeat with the remaining beef. Discard the oil and wipe out the pan. Return the pot to the stove and melt the butter over medium high heat. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more. Add the reserved beef and scatter the flour over the vegetable and beef mixture (enough to lightly coat) and cook stirring until lightly toasted. Add wine and stir then add broth, and bring to a simmer. Tie the parsley, thyme, and bay leaves together with a piece of kitchen twine and add the bundle to the pot. Season with 2 teaspoons salt, or to taste. Cover and set stove to low simmer. Cook the meat until just tender, about 1 1/2 hours. Remove and discard the herb bundle. Skim the fat from the cooking liquid with a spoon or ladle. Add the potatoes and carrots and add additional water if needed to cover. Bring to a simmer on top of the stove. Cook, uncovered, stirring occasionally, until the liquid thickens and the vegetables are tender, about 1 hour. Stir in the vinegar and season with salt and pepper, to taste.
|
