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Ingredients

543 servings - +

Equipment

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Steps

1. Pat the beef chuck dry and season with salt and pepper. Sear in a hot, oiled Dutch oven until browned on all sides. Remove and set aside.
2. In the same pot, sauté chopped onions, carrots, and celery until softened.
3. Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom.
4. Return the beef to the pot. Add beef broth and herbs, bringing the mixture to a simmer.
5. Reduce the heat to low, cover, and let it simmer gently for at least 2-3 hours, or until the beef is fork-tender.
6. Add cubed potatoes during the last hour of cooking. Season to taste before serving.

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Ratings