Prep Time: 45 minutes minutes
Cook Time: 3 hours hours
Total Time: 3 hours hours 45 minutes minutes
- 3 lb. chuck, cut into 2-inch cubes
- 2 Tbsp. olive oil or 1 Tbsp. olive oil + 1 Tbsp. butter
- 4-6 carrots cut in ½” x ½” x 2” spears
- 1 small onion, chopped
- 2 cloves garlic, crushed & chopped
- ½ tsp. pepper
- 2 Tbsp. flour
- 2 cups beef stock
- 2 cups red wine
- 1 Tbsp. tomato paste
- ½ tsp. basil
- ½ tsp. thyme
- ½ tsp. rosemary
- 1 tsp. parsley
Brown
Heat the dutch oven on medium high heat and add oil & butter.
Once butter is melted and done frothing, brown the pieces of beef on all sides. Relax. Take your time. Don’t crowd the meat. Do it in batches. Make it dark and yummy on the outside.
Crust
Set the browned beef aside and brown the carrots and onions in the oil.
Add the chopped garlic and let brown for 1-2 minutes.
Mix the beef back into the veggies and sprinkle with ½ tsp. pepper and 2 Tbsp. flour.
Toss to coat the beef with flour.
Put uncovered dutch oven into conventional oven for 4 minutes.
Toss meat and vegetables.
Return to the oven for 4 minutes.
Roast
Remove from the oven and reduce oven temperature to 325° F.
Cover the contents of the pot with liquid (2:1 stock/wine = 2 2/3 cup stock & 1 1/3 cup wine).
Add 1 Tbsp. tomato paste and herbs and bring to a simmer on stove top.
Cover and put in the oven at 325°F for 3 ½ hours.
Beef
French
Servings: 4