Ingredients
4-4.5 pounds boneless beef chuck, cut into 2-inch chunks
Salt and freshly ground black pepper
1/3 cup all-purpose flour
2 tablespoons vegetable oil
4 1/2 tablespoons unsalted butter
1/2 cup brandy - optional
4 fresh thyme sprigs
2-4 Bay leaves
2-4 whole cloves
2 onions, finely chopped
3 large garlic cloves, finely chopped
2 carrots, peeled if desired and cut into 1/4-inch-thick slices
1 (750-milliliter) bottle dry red wine, preferably Cabernet Sauvignon or Burgundy or Côtes du Rhône (don’t buy expensive)
1 or 2 large sweet onions, peeled and quartered
1 pound mushrooms, trimmed, quartered if large
½ pound baby carrots
Preparation
Season flour with salt and pepper. Put flour in large sealable plastic bag. Put 5 or 6 pieces of beef in bag, seal bag, and shake to coat meat.
Heat 1 1/2 tablespoons oil and 1 1/2 tablespoons butter in a 6- to 8-quart wide heavy pot over moderately high heat until hot but not smoking. Brown beef well in 2 or 3 batches, (about 5 or 6 pieces at a time) without crowding, adding remaining 1/2 tablespoon oil as needed. Transfer to a bowl.
Heat 1 tablespoon butter or some more oil in pot over moderately high heat. Add chopped onions, garlic, and carrots (optional) and cook, stirring occasionally, until pale golden, about 5 minutes. Add brandy and deglaze the pan. Return meat with juices to pot, add thyme, bay leaves, and cloves and add entire bottle of wine, bring to a simmer (med low), and simmer gently, partially covered, until meat is tender, 3 1/2 to 4 hours. (You can cook it at a higher heat for 2 hours, if necessary. Watch closely and add water if it gets too thick or starts to dry out.)
Stop here to finish for next day.
- Put stew on to reheat on medium. Add quartered onions, mushrooms, baby carrots as stew is re-heating. To cook carrots you’ll need about 45 minutes. Before serving, remove bay leaves and stems from thyme, also cloves if you see them. Season with salt and pepper.
