(Annie & Margrit, pg 93)
Serves 4 to 6
Serve with a Merlot
Ingredients
2 tablespoons unsalted butter
2 pounds boneless beef chuck roast
Kosher salt and freshly ground black pepper
1 carrot, peeled and chopped
1/4 celery root, peeled and chopped
1 leek, including light green part, sliced
2 whole cloves
3 cloves garlic, chopped
2 tomatoes, chopped
1/4 teaspoon fresh rosemary leaves
1/4 teaspoon fresh thyme leaves
1/2 teaspoon chopped fresh basil
1 cup beef stock
1 cup Merlot
Directions
- In a large stew pot, melt the butter over medium-high heat. Add the meat and sprinkle liberally with salt and pepper. Brown on both sides, turning once, about 5 minutes total.
- Without removing the meat, add the carrot, celery root, leek and cloves and stir to mix. Decrease the heat to medium and cook until the vegetables begin to wilt, about 2 minutes.
- Add the garlic, tomatoes, rosemary, thyme, basil, stock and wine , stir to mix, and bring to a boil over high heat. Decrease the heat to medium-low, cover and simmer for 1 1/2 hours, or until the meat is fork-tender. Remove from the heat and let rest, partially covered, for 30 minutes.
- Transfer the meat to a plate and set aside in a warm place. Strain the liquid through a fine mesh sieve into a bowl. discarding the solids. Let sit for a few minutes to allow the fat to rise to the top, then skim. Return the skimmed liquid to the pot and cook over high heat until slightly thickened, about 15 minutes.
- To serve, cut the meat into 1/4-inch thick slices and arrange on a serving platter. Pour the reduced liquid over the meat and serve right away.
