3 lb boneless beef chuck cut into cubes
1/3 cup white flour
4 tbsp olive oil
4 tbsp butter
2 stalks of celery with leaves on
4 sprigs fresh parsley including stems (can use 4 tbsp dried if necessary)
4 fresh sprigs of thyme (can used 4 tbsp dried if necessary)
2 bay leaf
2 cloves of garlic whole
2 cloves (optional)
2 onions, finely chopped
2 carrots, cut into chunks, the same size as the meat
2 tbsp of tomato paste
1 bottle (750ml) Burgundy or any bold red wine
1 lb pearl onions or if you can quarter small bulb onions
1 lb mushrooms (halved or quartered if too big)
Cube beef and add to zip lock bag containing flour, seasoned with salt and pepper. Shake well to coat all the meat. Heat 1 tablespoon of olive oil in a heavy Dutch oven. When oil is just warm add 2 TBSP of the butter and melt into oil. Brown the beef well on all sides in small batches, it really should be dark brown but not burnt. Add more oil and butter as needed to finish all meat. Transfer to a deep dish or bowl and set aside as you brown in batches. If you try to brown too many pieces at once it won’t sear, so take your time. Once meat is done and set aside.
Pour one cup of wine and 1 tbsp of tomato paste and de-glaze the bits in the pan over high heat. Boil mixture for 1 minute, constantly stirring and scraping. A gravy stirrer or whisk works great. Pour this mixture over the beef.
Put in more olive oil and butter into pan and add finely chopped onions, garlic and carrots. Stirring until onions are pale golden, about 5 minutes. Add remaining tomato paste. Cook and stir for 1 minute. Return wine, meat with juices, celery, parsley, thyme, bay leave and cloves in pot. You can tie up spices in cheesecloth, a coffee filter, for easier removal later, or you can place right in and sift out later. Simmer gently. Cover tightly and continue to simmer until meat is tender about 2 ½ to 3 hours like a stew. Stir the pot occasionally, but not too often.
Closer to the last hour, sauté pearl onions and then mushroom in a separate pan until caramelized and brown, and then add to pot for the last 30 minutes. Pick out celery, bay leaves, and cloves and then season with additional salt and pepper as needed. Serve over white rice.