Ingredients

The following ingredients have 8 Servings
  • 3 pounds beef chuck roast (trimmed and cut into 2 inch cubes)
  • 3 tbsp olive oil
  • 5 large cloves garlic (peeled and minced)
  • 2 medium onions (chopped)
  • 1 cup red wine
  • 4 cups beef broth
  • 2 tbsp tomato paste
  • 2 tbsp balsamic vinegar (or red wine vinegar)
  • 1 large bay leaf
  • 1/4 cup flour
  • 2 tsp dried thyme
  • 2 tsp salt (see note)
  • 1 tsp pepper
  • 3 large carrots (sliced)
  • 1 lb baby potatoes
  • fresh parsley (minced - optional)

Instruction

  • Preheat oven to 325°F. Set aside a 5-7 quart heavy ovenproof pot.
  • Pat dry the beef with paper towels, and cut into 2-inch cubes.
  • Place pot over medium-high heat. When hot, add 1 tbsp olive oil and enough beef to fit in a single layer with some space in between.
  • Let the meat brown for 2 minutes, then turn the pieces to brown for another 2 minutes. Remove to a plate, and repeat with remaining oil and beef.
  • Add the onions and garlic to the pan and sauté for 3 minutes using a wooden spoon and scraping the browned bits from the bottom of the pan.
  • Add the browned beef, red wine, broth, tomato paste, balsamic vinegar, flour, thyme, bay leaf, salt and pepper. Stir to combine.
  • Cover and place in the middle of the preheated oven to braise for 2 hours until the meat is tender and the sauce thickened. 
  • Remove the pot from the oven and add the potatoes and carrots. Return to the oven for 30 minutes more.
  • Garnish with optional parsley. Serve and enjoy!