SLOW-COOKED RED WINE BEEF STEW #dinner #vegetables

Simple moderate cooking taking care of business: Tender red wine meat stew in a rich sauce with sweet-smelling herbs and vegetables.

This formula depends on a French-style hamburger daube, which is only an extravagant name for meat stew.

Customarily made in an enormous ceramic dish called a daubiere, it's moderate cooking taking care of business – rich with delicate meat, herbs and red wine.

A rich French-style meat stew with red wine and vegetables. You'll cherish the extraordinary flavor and it's so natural to make in a Dutch broiler - low and slow!Serve this stew with wide egg noodles or essentially with dried up bread and a plate of mixed greens.

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INGREDIENTS

• 3 pound beef chuck roast
• Kosher salt (Diamond brand)
• 3 tablespoons extra-virgin olive oil
• 3 shallots, finely chopped
• 2 tablespoons all-purpose flour
• 1 tablespoon tomato paste
• 4 whole garlic cloves, peeled
• Black peppercorns in a peppermill
• 1 1/2 cups hearty red wine, such as syrah, merlot or Cotes-du-Rhone
• 1 - 2 cups beef or chicken broth or water
• 2 bay leaves and 4 sprigs each thyme and rosemary, tied into a bundle with string
• 2 large carrots, peeled and sliced into 1-inch chunks
• 1 cup chopped leeks
• 1 fennel bulb, stems and tough outer layers trimmed, sliced into 1/2-inch wedges
• 1 tablespoon extra-virgin olive oil
• Chopped fresh Italian parsley
• Grated fresh orange zest (optional)

INSTRUCTIONS

1. Heat oven to 350 degrees with the rack in the center.
2. Trim the beef of excess fat and and slice into 3-inch chunks. Season the beef evenly with 2 teaspoons salt.
3. Heat the oil in a large Dutch oven or heavy casserole over medium-high heat. Sear the beef in batches until browned. Remove to a platter.
4. Lower the heat to medium and add the shallot to the pot. Cook 5 minutes, stirring every now and then, until it's softened. Return the beef to the pot and sprinkle with flour. Stir in the tomato paste, garlic, wine, 1 teaspoon salt and 15 turns of the pepper mill.
5. Bring to a simmer, then add enough broth to just cover the beef. Toss in the herb bundle. Cover the pot with a sheet of parchment or foil, then top with the pot lid.
6. Place in the oven to braise for 2 1/2 – 3 hours. The cooking liquid will be slightly reduced and the meat should fall apart when prodded with a fork.
7. Put the carrots, leeks and fennel in a large skillet with 1/4 cup water, 1 tablespoon extra-virgin olive oil and 1/2 teaspoon salt. Place over high heat until the water boils. Cover and lower heat to a simmer. Cook until the vegetables are tender but still colorful, about 10 minutes.
8. Just before serving, stir the vegetables into the stew. Taste for seasoning  Sprinkle with parsley and about a teaspoon fresh orange zest. Serve over wide egg noodles, parmesan polenta or with crusty bread alongside.

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