Photo by Iuliia Nedrygailova
Serves 6–8
4 pounds beef chuck, cut into 3-inch chunks
Salt and pepper
2 tablespoons olive oil
4 carrots, peeled and sliced bite-size
4 celery stalks, sliced bite-size
4 large garlic cloves, smashed and peeled (not minced)
1 tablespoon tomato paste
½ cup all-purpose flour
2½ cups red wine (optional)
2½ cups beef stock (or 5 cups if not using wine)
1 pound shallots, peeled and left whole
2 bay leaves
4 sprigs fresh thyme
1½ pounds baby white potatoes, unpeeled
Preheat oven to 350 F. Season meat with salt and pepper. In a Dutch oven or large saucepan, heat oil over medium-high heat. Working in batches, cook the meat chunks on all sides until brown. Transfer to a platter.
To the same pan, add carrots and celery, and saute until translucent, about 5–8 minutes. Add garlic, and saute an additional 1–2 minutes. Return meat to the pan, along with any drippings, and add tomato paste. Sprinkle flour over the mixture, and stir to combine. Add the wine; stir, and scrape bottom of the pan. Cook 3–5 minutes, until mixture starts to thicken. Add beef stock, shallots and bay leaves; stir, and bring to a boil. Add thyme. Cover and transfer to preheated oven. Bake 2 hours. Add potatoes for the last 45 minutes of cooking. Remove thyme sprigs, bay leaves and garlic before serving.