Salt and pepper
1/2 c flour (for dredging)
4-6 tbsp evoo
1 yellow onion, diced
1 carrot, diced
1 rib of celery, diced
7 cloves of garlic, peeled and smashed
4 slices bacon, cut into bite sized pieces
3 tbsp tomato paste
2 tbsp balsamic vinegar
2 c dry red wine
2 c beef broth
2 c water
4 sprigs of thyme
2 bay leaves
1/2 lb baby carrots
1.5 lb new potatoes, halved
2 c pearl onions cook
2 celery stalks, sliced down the middle and cut into 3 in pieces
Cremini mushrooms, stemmed and halved
Preheat oven to 325
Trim and cut chuck roast into 2 inch pieces
Season beef with salt and pepper, then dredge in flour
Heat 2-3 tbsp evoo (per batch) in dutch oven and sear beef on medium high heat (sear in batches so meat isn't crowded- sear on all sides)
Dice one each: onion, rib of celery, and carrot
Start to render bacon for 4 minutes
Add chopped onion, cook for 5 minutes
Add diced carrot, celery and garlic and cook for 5 minutes
Add tomato paste, balsamic vinegar, wine, beef broth and water to deglaze- scraping bottom of pan
Add thyme and bay leaves
Place dutch oven in oven and cook for 1.5 hours at 325
Add baby carrots, new potatoes, pearl onions and celery stalk
Cook for 45 min, stir and add mushrooms
Cook for 45 more minutes
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