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Prep Time: 45 Minutes Cook Time: 75 Minutes |
Ready In: 120 Minutes Servings: 8 |
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Robust flavor all in one pot. Ingredients:
2 1/2 lbs beef chuck, cut into 2-inch cubes |
flour (for dredging) |
4 tablespoons olive oil |
2 tablespoons unsalted butter |
2 tablespoons dijon mustard |
2 medium onions, cut into sixths |
5 garlic cloves, minced |
1 (4 ounce) can tomato paste |
6 cups beef broth, plus |
1 cup dry red wine |
2 bay leaves |
4 medium potatoes, quartered and cubed |
4 medium carrots, cut into 2-inch pieces |
2 celery ribs, cut into 2-inch pieces |
1 (28 ounce) can peeled tomatoes, lightly crushed |
salt and pepper |
Directions:
1. Preheat the oven to 275°F.
2. Season half the beef with salt and pepper, and then dredge in the flour. Shake off excess flour. Add olive oil to a large dutch oven over medium-high heat and brown beef cubes. Using a slotted spoon transfer the beef to a plate. Repeat with the remaining beef.
3. De glaze pan with 1 cup of broth then pour all back into broth container.
4. Melt the butter over medium-high heat; add the onions and cook, stirring until lightly browned. Add the garlic and cook, stirring, until fragrant about 1 minute. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute. Return the beef to the pot and add the broth and wine, and bring to a simmer.
5. Stir in Dijon mustard and add bay leaves. Season to taste with salt and pepper. Cover and transfer to the oven. Stew the meat until tender, about 1-1/2 hours.
6. Remove from the oven and skim the fat from the cooking liquid. Add the potatoes, carrots, celery, and the tomatoes with juice, and bring to a simmer. Stew uncovered, on top of stove, skim and stir occasionally, until liquid has thickened and the beef and vegetables are tender, about 1 hour. Remove the bay leaves, season to taste and serve.
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