Ingredients:

  • 3 lbs (1.36 kg) Beef Chuck Roast, cut into 2-inch cubes
  • 2 tbsp (30 ml) Neutral Oil (Grapeseed or Avocado)
  • 2 cups (475 ml) Dry Red Wine (Cabernet or Merlot)
  • 4 cups (1 L) High-Quality Beef Bone Broth
  • 2 tbsp (32 g) Tomato Paste
  • 3 Large Carrots, peeled and cut into rounds
  • 1 lb (450 g) Yukon Gold Potatoes, quartered
  • 2 Yellow Onions, diced
  • 4 cloves Garlic, smashed
  • 3 sprigs Fresh Thyme
  • 2 Bay Leaves
  • Kosher Salt to taste
  • Freshly Cracked Black Pepper to taste

Instructions:

  1. Pat the beef dry with paper towels to ensure proper browning. Season generously with salt. Heat oil in a 6-quart Dutch oven over medium-high heat. Sear the beef in batches until a deep brown crust forms on all sides. Remove the meat and set aside.
  2. Lower the heat to medium. Add the onions and carrots to the rendered fat, sautéing until the onions are translucent. Stir in the tomato paste and garlic, cooking for 2 minutes until the paste turns a rusty brick color.
  3. Pour in the red wine, using a wooden spoon to scrape up the browned fond from the bottom of the pot. Return the beef to the pot. Add the broth, potatoes, and herbs. Cover and transfer to a 300°F (150°C) oven or simmer on the lowest stove setting for 6 hours until the meat is fork-tender.