Ingredients

The following ingredients have 8 Servings
  • 2.5 lbs beef chuck roast (partially trimmed and cut into 1-inch cubes)
  • freshly ground black pepper
  • 2 TB olive oil
  • 4 large carrots (peeled and cut int 1-inch pieces)
  • 3 stalks celery (cut into 1-inch pieces)
  • 1 large onion (roughly chopped)
  • 8 garlic cloves (roughly chopped)
  • 1 1/2 cups dry red wine (a good one you'd like to drink with dinner)
  • 2 TB flour
  • 4 cups beef broth (or stock, high quality)
  • 1 TB sugar
  • 12 oz baby potatoes (peeled and cut into 1-inch pieces)
  • 2 TB whole grain mustard
  • freshly chopped parsley for garnish

Instruction

  • Towel dry beef pieces to remove all excess moisture. Sprinkle liberally with pepper throughout. Heat oil in large heavy pot or Dutch oven over medium-high heat. Add beef and brown on all sides, working in batches so you don't overcrowd the pieces (they won't brown if overcrowded.) Transfer beef to a plate.
  • Add a bit of broth to pot to loosen and scrape brown bits from bottom. Add carrots, celery, and onions and stir until softened, 5 min. Add garlic, stirring 1 minute. Add red wine; bring to simmer and simmer until liquid is halfway evaporated, about 4 minutes, stirring to loosen bottom bits.
  • Quickly whisk together the flour and all broth; add to the pot with sugar. Add back the browned beef and bring to boil. Reduce to simmer, cover, and cook up to 2 hours or until beef is fork tender. Add the potatoes and mustard during the last 20 minutes of cooking. Taste and season with salt/pepper if needed. Serve warm, garnished with parsley if desired. Great over rice or with rustic bread. Leftovers are delicious.