Note: this dish is best if cooked in the oven, but can be made entirely on the stove top.
One 2.5-4.5 lb. beef chuck 7 bone roast, or boneless chuck roast, or boneless short ribs (or bone-in short ribs, for that matter)
- flour for dredging
- 1 large onion, chopped
- 2 carrots, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, peeled and coarsely chopped
- 2 bay leaves
- 1 cup red wine
- 1 1/2 cups chopped tomatoes (or 1 14 oz. can)
- 2 cups beef broth (or 1 can)
- enough carrots, cut into pieces, so everyone can have a couple
Preheat oven to 350°F. Chop onions, carrot and celery and combine in a bowl. Set aside. Peel/chop garlic, and set aside separately. Generously salt and pepper the meat on both sides. Dredge in a little flour, shaking off the excess. Place a heavy pan large enough to hold the meat over high heat. When it’s hot, add a tablespoon oil, and then the meat. Cook over high heat, without turning at all, until the meat is well browned. Turn, and repeat cooking on second side. Remove to a plate and set aside. Lower the heat and add the chopped vegetables. Cook on medium heat, stirring, until softened and starting to brown. Add garlic and continue to cook another minute or so. Return meat to pot. Add wine, cook at a high boil until most of it has disappeared. Add tomatoes, broth and bay leaves. Bring to a boil. Cover with lid, and place in preheated oven.
Cook for 1 1/2 hours, turning meat several times. Peel remaining carrots and cut into 2-3" pieces. Add to pot. Leave uncovered, and continue to cook 1/2 hour or until meat is tender when pierced with a fork. Remove meat to a carving board, and keep warm. If gravy is a bit too thin, boil it down for a minute or two. Slice meat, and serve with gravy and carrots.
Note: other vegetables may be added, including turnips, rutabagas, Daikon, parsnips. These can be added for the last 1/2 hour of cooking.