Boeuf en Daube

Ingredients

• Olive oil (2 tablespoons)
• Salt (to taste)
• Black pepper (to taste)
• Fresh rosemary (2 sprigs, chopped)
• Fresh thyme (2 sprigs, chopped)
• Bay leaves (2)
• Beef broth (2 cups)
• Tomato paste (2 tablespoons)
• Garlic (4 cloves, minced)
• Celery (2 stalks, diced)
• Carrots (2, sliced)
• Onions (1 large, chopped)
• Red wine (1 bottle (750ml))
• Beef chuck roast (3 pounds, cut into 2-inch cubes)

Instructions

1. In a large Dutch oven, heat the olive oil over medium-high heat until shimmering.
2. Season the beef cubes generously with salt and pepper. In batches, add the beef to the pot, browning them on all sides for about 5-7 minutes. Remove the browned beef and set aside on a plate.
3. In the same pot, add the chopped onions, sliced carrots, diced celery, and minced garlic. Sauté for about 5 minutes, stirring occasionally, until the vegetables are softened and fragrant.
4. Stir in the tomato paste and cook for an additional 2 minutes to caramelize, enhancing the flavors.
5. Pour in the red wine, scraping the bottom of the pot to release any browned bits. Allow it to simmer for about 5 minutes to reduce slightly.
6. Return the browned beef to the pot, along with the beef broth, bay leaves, chopped thyme, chopped rosemary, and additional salt and pepper to taste.
7. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 2-3 hours, stirring occasionally, until the beef is fork-tender and the flavors have melded together beautifully.
8. Once cooked, remove the bay leaves before serving. Serve the Boeuf en Daube hot, accompanied by crusty French bread or over creamy mashed potatoes.