Braised Beef

Serves 4 · via thekitchn.com

Ingredients

• fennel bulb
• yellow onion
• carrots
• garlic
• cremini mushrooms
• boneless chuck roast
• kosher salt
• freshly ground black pepper
• all-purpose flour
• canola or vegetable oil
• tomato paste
• dry red wine
• 1/2 cups low-sodium beef broth
• sprigs fresh thyme
• bay leaves

Method

1. Arrange a rack in the middle of the oven and heat the oven to 350°F.
2. Trim and halve 1 medium fennel bulb lengthwise and cut into small dice (about 1 1/2 cups). Cut 1 medium yellow onion into small dice (about 2 cups). Peel 3 large carrots and cut crosswise into 1/4-inch-thick rounds (about 2 cups). Finely chop 4 garlic cloves. Trim and quarter 1 pound cremini mushrooms.
3. Trim any large pieces of fat from 5 pounds boneless chuck roast and cut into 3 to 4-inch pieces. Pat dry with paper towels and place in a large bowl. Season with 1 tablespoon kosher salt and 1 1/2 teaspoons black pepper. Sprinkle with 1/4 cup all-purpose flour and toss with your hands until all the pieces are coated on all sides.
4. Heat 2 tablespoons vegetable oil in a large Dutch oven or ovensafe heavy-bottomed pot over medium-high heat until shimmering. Working in batches so as not to crowd the pan, add the beef and sear until browned on all sides, about 2 minutes per side. Transfer to a large plate or rimmed baking pan.
5. Reduce heat to medium low. Add the fennel, onion, and carrots and sauté until just tender, about 5 minutes. Add the garlic and cook for 2 minutes. Add 2 tablespoons tomato paste and cook until darkened in color and fragrant, about 1 minute.
6. Pour in 2 1/2 cups dry red wine and 1 cup of the low-sodium beef broth, and scrape up any browned bits from the bottom of the pan. Add the mushrooms and stir to combine.
7. Return the beef to the pot in a single layer, nestling the meat into the liquid and vegetables, and add any accumulated juices on the plate. The beef should sit just above the liquid line and not be fully immersed in the liquid. If there isn't enough liquid, add as much of the remaining 1/2 cup beef broth as needed.
8. Nestle 3 large fresh thyme sprigs and 2 bay leaves between pieces of meat. Increase the heat to medium high and bring to a boil. Cover and transfer to the oven. Cook until the meat is gently falling apart when pricked with a fork, 2 1/2 to 3 hours.
9. Make ahead: Braised beef can be prepared the night before, cooled, covered, and refrigerated. Reheat on the stovetop.Storage: Refrigerate leftovers in an airtight container for up to 3 days or freeze for up to 3 months.