Boeuf en Daube

Ingredients

• Olive oil (2 tablespoons)
• Salt and pepper (to taste)
• Rosemary (1 teaspoon)
• Thyme (1 teaspoon)
• Bay leaves (2)
• Beef broth (2 cups)
• Tomato paste (2 tablespoons)
• Garlic (4 cloves, minced)
• Celery (2 stalks, sliced)
• Carrots (3 medium, sliced)
• Onions (2 large, chopped)
• Red wine (2 cups)
• Beef chuck roast (2 pounds, cut into 2-inch cubes)

Instructions

1. In a large Dutch oven, heat the olive oil over medium-high heat.
2. Add the beef cubes and brown them on all sides. Remove the beef from the pot and set aside.
3. In the same pot, add the onions, carrots, celery, and garlic. Cook until the vegetables are softened, about 5 minutes.
4. Add the tomato paste and cook for another 2 minutes.
5. Pour in the red wine and scrape the bottom of the pot to release any browned bits.
6. Return the beef to the pot and add the beef broth, bay leaves, thyme, rosemary, salt, and pepper.
7. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 2-3 hours, or until the beef is tender.
8. Serve the Boeuf en Daube hot with crusty bread or over mashed potatoes.