- 4
Ingredients
- 2 med garlic cloves, minced
- 1 tbsp tomato paste
- 1 boneless beef chuck eye roast cut into 1 1/2″ pieces
- 2 tbsp vegetable oil
- 1 large onion, halved and cut pole to pole into slices
- 4 med carrots, peeled and cut into 1″ pieces
- 1/4 cup flour
- 2 cups red wine
- 2 cups chicken broth
- 2 bay leaves
- 4 sprigs fresh thyme
- 4 oz salt pork
- 1 lb Yukon Gold potatoes
- 1 1/2 cups frozen pearl onions, thawed
- 2 tsp unflavored powdered gelatin
- 1/2 cup water
- salt and black pepper to taste
Preparation
Step 1
Preheat the oven to 300F. In a small bowl, combine the garlic and tomato paste. Set aside.
Pat the meat dry with paper towels. Heat 1 tablespoon vegetable oil in a large Dutch oven over high heat until starting to smoke. Add Half the beef and cook until browned on all sides (about 8 minutes). Transfer the beef to a large plate and repeat with the remaining oil and beef.
Reduce the heat to medium and return the first batch of beef to the pot. Add the sliced onion and carrots to the Dutch oven and stir to combine with the beef. Cook, scraping the bottom of the pan to loosen any browned bits (1 to 2 minutes). Add the garlic and tomato paste mixture and cook, stirring constantly until fragrant (about 30 seconds). Add the flour and cook, stirring constantly, until no dry flour remains (about 30 seconds).