Adapted from Jamie Oliver.

By | November 30, 2017

Ingredients

  • 2½ pounds beef chuck cut into 2-inch cubes
  • ¼ cup flour to dust
  • Thyme leaves
  • Olive oil
  • Butter
  • 2 tablespoons tomato paste
  • 4 carrots, peeled and halved
  • 2 parsnips, peeled and halved
  • 2 celery stalks, halved
  • 6 fingerling potatoes, halved
  • 1 package frozen pearl onions, thawed
  • 2 cups dry red wine
  • 2½ cups beef stock
  • 1 clove garlic, finely chopped
  • Salt and pepper to taste
  • Rosemary leaves

Instructions

Preheat the oven to 350°.

In a large oven-proof pot, Dutch oven or casserole, toss meat into flour seasoned with thyme leaves. Add a little oil and tablespoon of butter. Brown beef in batches and set aside. Add tomato paste, vegetables, onions, wine, stock and garlic, and season with salt and pepper and the tablespoon of rosemary leaves. Bring to a simmer, and then cover and place in the oven until meat and vegetables are very tender, approximately 1½ hours.

Ingredients

  • 2½ pounds beef chuck cut into 2-inch cubes
  • ¼ cup flour to dust
  • Thyme leaves
  • Olive oil
  • Butter
  • 2 tablespoons tomato paste
  • 4 carrots, peeled and halved
  • 2 parsnips, peeled and halved
  • 2 celery stalks, halved
  • 6 fingerling potatoes, halved
  • 1 package frozen pearl onions, thawed
  • 2 cups dry red wine
  • 2½ cups beef stock
  • 1 clove garlic, finely chopped
  • Salt and pepper to taste
  • Rosemary leaves
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