Ingredients:

  • 2 lb Beef Chuck, cut into 1-inch cubes
  • 1/4 cup All-Purpose Flour
  • 2 tbsp Olive Oil (for searing, assumed)
  • Yellow Onion (part of Mirepoix, diced)
  • Carrots (part of Mirepoix, roughly 3 large, diced)
  • Celery (part of Mirepoix, roughly 3 stalks, diced)
  • 4 cloves Garlic, minced
  • 4 cups Beef Broth, low sodium
  • 1/2 cup Dry Red Wine (such as Cabernet Sauvignon or Pinot Noir)

Instructions:

  1. Prepare the beef: Pat the beef cubes dry. Toss the beef chuck with 1/4 cup all-purpose flour until lightly coated. This helps with browning and initial thickening.
  2. Sear the beef: Heat the olive oil in a large Dutch oven over medium-high heat. Sear the beef in small batches until a deep, mahogany crust forms on all sides (this is essential for flavor depth via the Maillard reaction). Remove the beef and set aside.
  3. Sauté the aromatics: Reduce the heat slightly. Add the diced onion, carrots, and celery to the pot and sauté for 5-7 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
  4. Deglaze: Pour in the dry red wine. Bring to a simmer and scrape up any browned bits stuck to the bottom of the pot (deglazing).
  5. Braise: Return the seared beef to the pot. Add the beef broth. Bring the mixture to a strong simmer.
  6. Cook: Cover the Dutch oven tightly. Reduce the heat to maintain a vigorous braise/simmer. Cook for 70 minutes, or until the beef is fall-apart tender due to the breakdown of collagen into gelatin. Season with salt and pepper to taste before serving.