Ingredients
1
1 / 2
kilograms beef chucks
2
large onions
3
carrots
3
cloves garlic
3
tablespoons flour
750
milliliters red wine
500
milliliters beef broth
2
tablespoons tomato paste
2
bay leaves
1
teaspoon dried thyme
salt
black pepper
olive oil
250
grams mushrooms
fresh parsley
Steps
Step 1
Pat the beef dry with paper towels. Season with salt and pepper. Heat olive oil in a Dutch oven, sear the beef in batches until well browned on all sides. Remove and set aside.
Step 2
Add onions and carrots to the pot, cook 5–7 minutes until softened. Add garlic and cook 1 minute more.
Step 3
Return the meat to the pot, sprinkle the flour and toss to coat. Let the flour toast 1–2 minutes.
Step 4
Stir in the tomato paste, then pour in the wine and enough broth to just cover the meat. Add bay leaves and thyme. Bring to a gentle simmer.
Step 5
Cover and cook in the oven at 150–160°C (300–325°F) for 3–3.5 hours
Step 6
When the meat is fork-tender, add sautéed mushrooms if using and cook 10 more minutes. Adjust salt and pepper. Remove bay leaves.
Step 7
Serve hot with mashed potatoes, pasta, rice, polenta or bread. Garnish with fresh parsley.
