Ingredients
- 2 pounds beef chuck roast
- 2 medium garlic cloves
- 2 tablespoons oil (vegetable oil)
- Salt, pinch of (or to taste)
- Freshly ground black pepper, pinch of (or to taste)
- 3 ounces, carrot, diced (1 medium)
- 3 ounces yellow onions (2 small, 1 diced, 1 stuck with 3 cloves)
- 4 to 5 ounces celery (heart, diced)
- 1 bay leaf, crushed
- 1 sprig thyme
- 2 cups stock (boiling meat or vegetable stock or part stock and part dry wine, sherry, e.g.)
How to Make
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Step 1: Rub meat with one cut garlic clove.
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Step 2: Heat oil in Dutch oven over lively heat. Brown meat in it on all sides. Salt and pepper each side after browning
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Step 3: Drain fat and set meat on about 1 cup of mirepoix consisting of diced carrot, one onion, and celery with bay leaf and thyme added.
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Step 4: Have boiling stock ready and put in pot up to 1-2 inches but never more than barely covering meat.
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Step 5: Add small onion stuck with 3 cloves and mince other clove of garlic over top of meat.
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Step 6: Bring just to boil, then lower heat to just simmering.
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Step 7: Cover pot tightly and leave at simmer for 2-3 hours, turning meat several times during cooking. Add more stock if needed.
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Step 8: Correct seasoning.
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Step 9: Let stand a few minutes away from heat and skim off grease by using a paper towel folded into a narrow cone shape.
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Step 10: Serve as is with the pot liquor.
We hope you enjoy this recipe!
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