Prep time: 15 mins
Cook time: 2hr 40 mins
Total time: 2hr 55 mins
1.2 kg / 2.4lb chuck beef, cut into 3.5 cm / 1.5″ cubes (Note 1)
1 tsp each salt and pepper
3 tbsp olive oil, divided
1 large onion, halved then cut into 1 cm / 2/5″ slices
4 garlic cloves, minced
3 carrots, cut into 2.5cm / 1″ pieces on the diagonal
2 celery stalks, cut into 2.5 cm / 1″ pieces
1/3 cup / 50g flour
3 cups / 750ml beef broth/stock, salt reduced
2 cups / 500 ml red wine, bold and dry (Cab Sauvé, Burgundy, Merlot) (Note 2)
2 tsp Worcestershire Sauce
2 tbsp tomato paste
2 bay leaves, fresh or dried
4 sprigs thyme
400 g / 14 oz baby potatoes, halved
More salt and pepper, to taste.
1. Season the meat with salt and pepper to taste.
2. Oil for frying should be heated until it begins to smoke in a big, heavy-bottomed casserole dish set over high heat.
3. Brown the beef vigorously on both sides for 4 minutes after adding a third. Put the meat in a bowl, and continue the process with the rest of the steak, using extra oil if necessary.
4. Reduce to medium-high heat. When necessary, add 1 tablespoon of oil. Stir in the onion and garlic and sauté for 2 minutes, or until the onion is translucent and beginning to turn golden.
5. Add the carrots and celery, and stir for 1 minute to coat in the seasonings.
6. Distribute the flour in a thin layer, then toss the mixture to coat it.
7. Wine, tomato paste, and Worcestershire sauce add the ingredients to the broth. Tomato paste and flour may easily dissolve in liquid if you stir it well.
8. Mix in the potato, thyme, bay leaf, and cooked meat (along with any accumulated juices). Stir. We expect the water to nearly completely engulf the area.
9. Bring a gentle simmer to a boil and then reduce the heat to low or medium-low. (See Note 3 for alternative preparation styles)
10. Leave covered and cook for 1 hour 45 minutes, or until meat is very soft (check with 2 forks at 1.5 hrs.).
11. Take the cover off and keep simmering for another 30 minutes or until the sauce has reduced. The meat should be extremely soft now, and the sauce should have the consistency of thin gravy.
12. Put salt and pepper on it, or whatever your taste bud’s desire.
13. Serve over mashed potatoes and garnish with fresh thyme or parsley if desired.