Ingredients:

  • 3 lb Beef Chuck/Shoulder, cut into 1.5-inch cubes
  • 1/4 cup Plain (All-Purpose) Flour
  • 2 tsp Diamond Crystal Kosher Salt, plus more for seasoning
  • 1 tsp Freshly Ground Black Pepper
  • 2 Tbsp Olive Oil
  • 1 Tbsp Unsalted Butter
  • 1 large Yellow Onion, diced
  • 2 medium Carrots, peeled and diced
  • 2 Celery Stalks, diced
  • 4 Garlic Cloves, minced
  • 1.5 cups Dry Red Wine (preferably Pinot Noir or good Bordeaux)
  • 3 cups Beef Stock (low sodium), hot
  • 2 Tbsp Tomato Paste
  • 4 sprigs Fresh Thyme
  • 1 sprig Fresh Rosemary
  • 2 large Bay Leaves
  • 4 Parsley Stems

Instructions:

  1. Pat the cubed beef thoroughly dry with paper towels—this is non-negotiable for a good crust. Toss the beef with salt, pepper, and the measured flour. Shake off excess flour.
  2. Chop all vegetables (onions, carrots, celery, garlic) and set aside. Tie the herb sprigs and bay leaves together tightly with kitchen twine to form a bouquet garni.
  3. Heat the olive oil in the Dutch oven over medium-high heat until shimmering. Sear the beef in two or three small batches, ensuring there is space between the pieces. Do not overcrowd the pan. Cook each batch for 3-4 minutes per side until deeply golden brown, building a rich fond (the caramelized bits) on the bottom.
  4. Remove the seared beef to a platter. Add the butter to the pot, allow it to melt and brown slightly, and then pour the butter over the resting beef.
  5. Reduce the heat to medium-low. Add the diced onion, carrots, and celery to the Dutch oven. Cook slowly (managed heat) for 8–10 minutes, scraping the bottom of the pot frequently to incorporate the fond.
  6. Stir in the minced garlic and tomato paste. Cook for 1 minute until fragrant. Pour in the red wine. Bring to a rapid simmer, scraping vigorously with a wooden spoon to lift all the sticky bits from the bottom. Reduce the wine volume by half (about 5 minutes).
  7. Return the beef and any accumulated juices to the pot. Pour in the hot beef stock. The liquid should cover about two-thirds of the beef. Tuck the bouquet garni into the liquid.
  8. Preheat the oven to 325°F (160°C). Bring the liquid in the Dutch oven to a gentle simmer on the stovetop, then cover tightly with a lid. Transfer the pot to the preheated oven. Cook for 3 hours 15 minutes to 3 hours 30 minutes, until the beef is fork tender.
  9. Carefully remove the pot from the oven. Discard the bouquet garni. If the sauce is too thin, remove the beef and reduce the liquid on the stovetop over high heat until it reaches your desired consistency (typically 5-10 minutes).
  10. Return the beef to the thickened sauce. Allow the stew to rest, covered, for at least 15 minutes before serving. Serve with mashed potatoes or crusty bread.