• 2.5-3 lbs Boneless Beef Chuck, cut into 1.5” pieces
• 2 Onions, cut into chunks
• 6 Garlic Cloves, smashed
• 4 Carrots, peeled and cut into 1” chunks
• 2 Celery Stalks, cut into 1” pieces
• 1 lb Small Potatoes
• 1/3 Cup Red Wine Vinegar
• 2 tbsp Balsamic vinegar
• 2 tbsp Tomato Paste
• ¼ Cup All Purpose Flour
• 2 cups Red Wine
• 4 cups Beef Broth
• 2 Bay Leaves
• ½ tsp Thyme
- Preheat the oven to 325.
- Pat your beef dry and season generously with salt and pepper. In a Dutch oven, heat 1 tbsp of olive oil over medium high heat until hot. In batches, brown the meat for about 1-2 minutes per side, or until nicely seared. Note the meat may not be all the way cooked through but it will continue to cook in later steps so you are only concerned about a sear here. Be cautious not to crowd the pan, or your meat will steam instead of browning nicely. Transfer meat to a plate to rest.
- In the same pot, add a little more olive oil and the onions and cook for 1-2 minutes. Then, add the garlic and cook until fragrant. Add the tomato paste and stir to combine and cook a bit. Then, deglaze your pot with the red wine vinegar, being sure to scrape the browned bits from the bottom of the pan.
- Return the meat to the pan and add the flour, stirring to coat and cook another 1-2 minutes. Add the wine, beef broth, balsamic vinegar, bay leaf and thyme and bring to a boil. Cover the pot with a lid and transfer to the oven. Braise for 2 hours.
- Remove the pot from the oven and add the carrots, potatoes and celery. Cover and place back in the oven for another hour or until the vegetables are fork tender. The broth should be somewhat thickened and the meat very tender. Taste and add salt and pepper to taste if desired.