Beef Bourguignon

• 3 ½ pounds boneless beef chuck roast, cut into 2-inch cubes
• 2 tablespoons olive oil, divided
• 1 large sweet onion, peeled and coarsely chopped
• 5 carrots, rinsed, peeled, and sliced into 2-inch lengths
• 6 large cloves garlic, peeled and coarsely chopped
• 2 cups dry red wine
• ¾ cup beef stock or broth
• 3 sprigs fresh Italian parsley
• 2 sprigs fresh marjoram
• 2 sprigs fresh thyme
• 2 celery tops with leaves
• 2 bay leaves
• ¾ teaspoon kosher or sea salt
• ½ teaspoon freshly ground black pepper
• 1 ¾ pounds small red or gold potatoes, about 12 to 14

Preheat a large Dutch oven over medium heat, add 1 tablespoon oil, and enough of the meat to form a single layer in the pot. Brown the meat 2 to 3 minutes without stirring, then turn the meat and brown it on the other side. Transfer it to a large bowl, add the remaining oil to the pot, and cook the remaining meat in batches, transferring it to the bowl as it browns. The meat should still be pink inside.

Add onion and carrots to the pot and cook 3 minutes, stirring often until they begin to caramelize from the brown bits on the bottom of the pot and the onion begins to soften. Add garlic and cook 1 minute more, stirring often.

Pour in red wine and beef stock, stir to loosen any brown bits on the bottom of the pot, and return the meat to the pot. Tie the sprigs of parsley, marjoram, and thyme together with string and drop the bouquet garni into the pot with the celery tops and bay leaves. Bring the mixture to a boil, reduce the heat to low, and cover. Simmer 1 to 1 ½ hours, stirring occasionally, until the meat is knife tender. Add additional wine if needed. Season the beef bourguignon with salt and pepper to taste and add the potatoes. Cover and continue simmering until the potatoes are knife tender, about 25 minutes.

Yield: 8 servings