- 2.5lb Beef Chuck
- 1 White Spanish Onion
- 4 Garlic Cloves
- 3 Carrots
- 2 Celery Stalks
- 1/3cup Flour
- 3cups Beef Broth
- 2cups Cabernet Sauvignon
- 2tsp Worcestershire Sauce
- 2tsp Tomato Paste
- 2 Bay Leaves
- 4 Thyme Sprigs
- 1lb Baby Potatoes
- Olive Oil
- Salt, Pepper, Spices
- Heat 1 1/2 tbsp
olive oil in a large pot over high heat until smoking slightly. Add
Beef chuck, stirring and liberally adding
spices until browned. Remove to a bowl, retaining juices.
- Turn heat down to medium-high, adding more oil if the pot seems dry. Add
onion and garlic, cook for 2min or until
onion is slightly browned and limp.
carrot and celery, stir to mix. Add
flour, stir to coat.
beef broth, red wine, tomato paste, and Worcestershire sauce. Stir to mix, making sure
tomato paste and flour are dissolved.
cooked beef (including juices),
thyme, bay leaves, and the potatoes. Stir to mix. Liquid level should almost fully cover contents, add
water or more
beef broth if not.
- Bring to a simmer, then reduce heat to low/medium-low and maintain the simmer.
- Cover and simmer for 1hr 45min, or until beef is tender. Remove lid and simmer for an additional 30min, or until sauces reduces slightly.