4-6 Servings Recipe courtesy of The Healthy Irishman
Ingredients:
2 lbs boneless beef chuck, 1” dice
1 cup all-purpose flour
3 tbsp olive oil
1 ½ tbsp tomato paste
1 bouquet garni (rosemary, thyme, and bay leaf)
2 cloves garlic, chopped
1 large white onion, thinly sliced
2 large carrots, peeled and cut into ¼” rounds
½ lb mushrooms
1 cup beef broth
¼ cup white wine, for deglazing
1 cup porter, room temp.
S&P to taste
Preparation:
Preheat oven to 400 degrees.
Preheat sauté pan on med-high heat. Season flour with S&P, coat the beef shaking off excess. In one tbsp of olive oil per batch, brown the meat in 3 batches on med-high heat. Once browned, set aside. Using the same pan, add onion, carrots, garlic & wine, cook for 3-4 minutes stirring constantly, scraping all the brown bits from the bottom of pan. Once onions have softened, add tomato paste and cook for another minute stirring frequently. Add in browned beef plus excess juices, mushrooms, beef broth, porter and bouquet garni; bring to a boil. Once boiled, transfer to dutch oven and bake for approximately 1 ½ hours or until meat is tender.
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