Ingredients
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2 1/2 lbs beef chuck, cut into 2-inch cubes
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flour (for dredging)
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4 tablespoons olive oil
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2 tablespoons unsalted butter
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2 tablespoons Dijon mustard
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5 garlic cloves, minced
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1 (4 ounce) can tomato paste
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6 cups beef broth, plus
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1 cup dry red wine
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2 bay leaves
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4 medium potatoes, quartered and cubed
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4 medium carrots, cut into 2-inch pieces
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2 celery ribs, cut into 2-inch pieces
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1 (28 ounce) can peeled tomatoes, lightly crushed
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salt and pepper
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2 medium onions, cut into sixths
Instructions
- Preheat the oven to 275°F.
- Season half the beef with salt and pepper, and then dredge in the flour. Shake off excess flour. Add olive oil to a large dutch oven over medium-high heat and brown beef cubes. Using a slotted spoon transfer the beef to a plate. Repeat with the remaining beef.
- De glaze pan with 1 cup of broth then pour all back into broth container.
- Melt the butter over medium-high heat; add the onions and cook, stirring until lightly browned. Add the garlic and cook, stirring, until fragrant about 1 minute. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute. Return the beef to the pot and add the broth and wine, and bring to a simmer.
- Stir in Dijon mustard and add bay leaves. Season to taste with salt and pepper. Cover and transfer to the oven. Stew the meat until tender, about 1-½ hours.
- Remove from the oven and skim the fat from the cooking liquid. Add the potatoes, carrots, celery, and the tomatoes with juice, and bring to a simmer. Stew uncovered, on top of stove, skim and stir occasionally, until liquid has thickened and the beef and vegetables are tender, about 1 hour. Remove the bay leaves, season to taste and serve.