成分
3 lbs. boneless beef chuck roast, cut into 1-inch chunks
2 tbsp. olive oil
kosher salt
ground black pepper
1/4 cup all-purpose flour
2 carrots, unpeeled and quartered
2 celery ribs, quartered
1 medium yellow onion, quartered
10 garlic cloves, split in half
2 tbsp. tomato paste
1/4 cup balsamic vinegar
3/4 bottle dry red wine (I used Merlot)
1 bay leaf
2 whole fresh thyme sprigs
4 cups beef broth
烹饪指示
Heat oil in a large dutch oven over medium-high heat. Season beef chunks with kosher salt and ground black pepper. Pour flour into a shallow dish and lightly coat the beef with flour. Without crowding the meat, brown in batches, turning to brown all sides. You will have approximately 3-4 batches. Transfer to a plate and set aside.
Once all meat is browned, reduce the heat to medium and add the quartered carrots, celery, onion and garlic. Cook approximately 10-15 minutes until well-browned, stirring occasionally.
Add tomato paste to the pot and mix to incorporate. Cook for 1-2 minutes.
Add balsamic vinegar to the vegetables and stir to incorporate. Cook another 1-2 minutes.
Stir in the wine, bay leaf and thyme. Simmer until liquid is reduced by two thirds, approximately 10-15 minutes.
Add beef broth to the pot, along with the beef (with any residual juices), and bring to a simmer. Cover and braise in the oven until meat is tender, about 2 1/2 hours.
Carefully remove the meat, thyme sprigs and bay leaf. Set beef aside and discard the herbs. Using a stick blender, blend the remaining contents in the pot (if you don’t have a stick blender, you can use a food processor or blender). After blended, return the meat to the pot and bring to a boil.
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