Ingredients:

  • 2.5 lbs (1.1 kg) beef chuck, cut into 1-inch cubes
  • 2 tbsp (30 ml) olive oil
  • 1 tsp (6 g) kosher salt
  • 1/2 tsp (2 g) black pepper
  • 2 tbsp (15 g) all-purpose flour (plain flour)
  • 1 large yellow onion, chopped (about 1 cup)
  • 2 carrots, peeled and chopped (about 1 cup)
  • 2 celery stalks, chopped (about 1 cup)
  • 4 cloves garlic, minced
  • 8 oz (225g) cremini mushrooms, quartered
  • 1 tbsp (15ml) tomato paste (tomato puree)
  • 1 (750ml) bottle dry red wine (Burgundy, Pinot Noir, or Beaujolais recommended)
  • 2 cups (475ml) beef broth (stock)
  • 1 tbsp (15ml) balsamic vinegar
  • 1 bay leaf
  • 1 tsp dried thyme
  • Fresh parsley, chopped (optional)

Instructions:

  1. Pat the beef dry with paper towels, season with salt and pepper. Dredge in flour, shaking off excess.
  2. Heat olive oil in the Dutch oven over medium-high heat. Brown the beef in batches, being careful not to overcrowd the pan. Remove beef and set aside.
  3. Add onion, carrots, and celery to the Dutch oven and sauté until softened, about 5-7 minutes. Add garlic and tomato paste and cook for another minute.
  4. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add the beef broth, balsamic vinegar, bay leaf, and thyme. Bring to a simmer.
  5. Return the beef to the Dutch oven. The liquid should mostly cover the beef; add more beef broth if needed.
  6. Cover the Dutch oven and transfer to a preheated oven at 325°F (160°C) for 3-3.5 hours, or until the beef is fork-tender. Check after 2.5 hours.
  7. During the last 30 minutes of cooking, add the quartered mushrooms to the Dutch oven.
  8. Remove the bay leaf before serving. Garnish with fresh parsley, if desired. Serve hot.