RecipeDelish

Ingredients

• 2 beef chuck (2 lb), cut into 1.5-inch cubes
• 2 tsp kosher salt
• 1 tsp black pepper
• ¼ cup all-purpose flour
• 2 tbsp olive oil
• 2 onions, chopped
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 cup dry red wine
• 4 cup beef broth
• 4 carrots, cut into chunks
• 4 potatoes, peeled and cut into chunks
• 2 bay leaves
• 1 tsp dried thyme

Steps

1. Season the beef with salt and pepper and toss with the flour.
2. Brown the beef in batches in olive oil in a heavy pot over medium-high heat, about 4 minutes per batch. Set aside; do not crowd the pot.
3. Soften the onions in the same pot for 5 minutes, then stir in the garlic and tomato paste and cook 1 minute more.
4. Pour in the wine, scraping up the browned bits, then add the broth, bay leaves and thyme.
5. Return the beef to the pot, cover and simmer on low for 1 hour.
6. Add the carrots and potatoes and simmer, covered, 45-60 minutes more, until the beef is fork-tender and the vegetables are soft.
7. Remove the bay leaves, skim any fat from the surface, taste for salt and serve.