Ingredients
3 ½ to 4 pounds beef chuck roast
2 tablespoons olive oil
1 yellow onion, peeled and julienned
2 leeks (white and yellow parts only), thinly sliced and rinsed
6 garlic cloves, thinly sliced
1 cup red wine
3 tablespoons tomato paste
6 cups beef stock
2 bay leaves
8 to 10 sprigs fresh thyme
8 to 10 fresh parsley stems with leaves
2 pounds baby Yukon potatoes
6 peeled regular or 10 baby tri-colored carrots, cut into 2-inch pieces
4 ribs celery, cut into 2-inch pieces
2 peeled parsnips, cut into 2-inch pieces
1 peeled rutabaga, cut into 1-inch cubes
½ cup softened unsalted butter
Worcestershire sauce to taste
1 tablespoon red wine vinegar
Coarse salt and fresh cracked pepper to taste
finely minced parsley for garnish
Instructions
1-Generously season the beef with salt on all sides. Refrigerate uncovered on a rack over a sheet tray for 12 to 48 hours.
2-Remove from refrigerator and season with pepper all over.
3-Heat olive oil in a large Dutch oven over high heat until lightly smoking. Sear beef on all sides, about 3 to 4 minutes per side, until golden brown. Remove and set aside.
4-Add onions and leeks to the pot, season with salt, and sauté for 4 to 6 minutes. Reduce heat and cook an additional 10 minutes until well browned.
5-Stir in garlic and cook for 30 to 45 seconds until fragrant.
6-Deglaze the pot with ¼ cup red wine and cook until absorbed.
7-Stir in tomato paste and cook for 2 to 3 minutes.
8-Pour in remaining ¾ cup wine, beef stock, bay leaves, thyme, parsley, salt, and pepper; stir to combine.
9-Return the beef to the pot, bring to a boil, cover, and place in an oven at 325°F (163°C) on the lower rack. Cook for 3 ½ to 4 hours until fork tender, reaching an internal temperature of 200°F to 210°F (93°C to 99°C).
10-About 70 minutes before the end of cooking, add potatoes, carrots, celery, parsnips, and rutabaga to the pot. Continue cooking.
11-Carefully remove beef and set aside. Mix softened butter with flour to create a beurre manié.
12-Add the beurre manié to the pot and cook over low to medium heat for 3 to 5 minutes until the sauce thickens.
13-Stir in red wine vinegar and Worcestershire sauce to taste.
14-Return the beef to the pot and serve with the vegetables. Garnish with minced parsley if desired.
Last Step:
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🍲 Use a large Dutch oven or similar pot for best results.
🥔 Vegetables don’t need to be fully submerged in the cooking liquid.
⏰ Add vegetables later to prevent overcooking and keep classic texture.
🧈 The beurre manié thickens the sauce perfectly into a rich gravy.
🍷 Substitute dry red or white wine, or a dark beer, for depth of flavor.
🌿 Fresh herbs like thyme, parsley, and bay leaves enhance aroma and taste.
🥩 Alternative meat cuts include brisket, top or bottom round, or sirloin.
🥔 Choose Yukon gold, red potatoes, fingerlings, or quartered russets as substitutes.
🧅 Onions can be yellow, white, red, or sweet varieties.
- Prep Time: 30 minutes
- Cook Time: 4 hours 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
- Diet: Contains Meat
Nutrition
- Serving Size: 1 serving
- Calories: 821 kcal
- Sugar: 13 g
- Sodium: 828 mg
- Fat: 36 g
- Saturated Fat: 14 g
- Unsaturated Fat: 22 g
- Trans Fat: 2 g
- Carbohydrates: 59 g
- Fiber: 10 g
- Protein: 62 g
- Cholesterol: 183 mg