A French Classic in homage to one of our favorite chef's Julia Child. I have adapted this recipe to be a one-pot-wonder that is both easy and succulent. As Julia says "Bon Appetite"
2 Carrots (chopped as finely as preferred)
1 Onion (yellow or sweet, thinly sliced)
3-4 Celery Sticks (chopped as finely as preferred)
4 Strips of Bacon (cut into small pieces)
2-3 Lbs of Chuck or Stewing Meat (cut into 1.5inch cubes)
1Tb Tomato paste
2Tb All-purpose Flour
3/4 cup Dry Red Wine (Chianti/Cabernet)
2 Cups Stock (chicken, beef, or bouillon)
1 Bay Leaf
3-4 Sprigs of fresh Thyme or 1/2 tsp dried
salt and pepper to taste
Preheat oven to 450°F. Place medium Dutch oven over medium-high heat. Chop the bacon into small pieces and place into hot Dutch oven. Cook bacon until crispy. Remove with a slotted spoon and drain in paper towels. Chop chuck into 1.5-inch to 2-inch cubes. Dry each cube with a paper towel. If you don't dry the meat it will not brown correctly. Dust lightly with salt and pepper. Cook in dutch-oven reserved bacon fat. Brown in batches, careful to not crowd the meat. It will steam instead of brown. After all of the beef has been browned set aside with bacon. Slice onion, chop carrots and celery. This creates your Mirepoix. Place chopped/sliced Mirepoix into a Dutch oven. Using the same bacon fat to sauté as the beef. Dust lightly with salt and stir continually until vegetables have softened and onions have a golden hue. This should take 8-10 minutes.
Add both the browed chuck and bacon back into the Dutch oven and lightly sprinkle 2 tablespoons of all-purpose flour over the meat and vegetables. Toss several times to ensure flour is evenly distributed. Place Dutch oven in pre-heated oven for 8 minutes stirring once at the 4-minute mark.
Reduce oven to 325°F. Pour in the wine and stir to incorporate fully. Stir in stock and mix well. Add tomato paste and fresh herbs. Salt and pepper to taste. Cover pot and place in the oven for 2.5-3 hours.
Serve with boiled potatoes, rice, or a crispy baguette. Bon Appetite