Categories: Soup
Ingredients
- 2 1/2 lbs. boneless chuck roast, cut into 2-inch cubes
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 cup all-purpose flour
- 2 tbsp. olive oil, plus more if necessary
- 2 tbsp. tomato paste
- 2 cups dry red wine
- 28 oz. whole tomatoes
- 8 shallots
- 2 dried bay leaves
- 1 lb. medium carrots, halved crosswise and lengthwise
- 1 1/2 lbs. medium Yukon Gold potatoes, quartered
- 1/4 cup chopped fresh parsley
Directions
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Preheat the oven to 300.
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Season the meat with the salt and pepper. In a large bowl, toss the meat with the flour, shaking off the excess.
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In a large Dutch oven, heat the oil over medium-high heat. Add half of the meat and cook for 10-12 minutes, turning occasionally, until a dark brown crust forms. Transfer to a plate. Repeat with the remaining meat, adding more oil as necessary to the pot, and transfer to the plate.
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Turn off the heat and add the tomato paste to the pot and stir for 30 seconds to let it cook in the residual heat. Add the red wine, tomatoes, and 1 cup water. Turn the heat on to medium-high and let the mixture come to a boil while breaking up the tomatoes with a spoon. Add the shallots and bay leaves. Return the meat and the accumulated juices back to the pot. Cover tightly and transfer to the oven.
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Roast for 2 hours, or until the meat is just tender. Nestle in the carrots and potatoes; cover and return to the oven for 1 hour more, or until the vegetables are tender and the meat is fork-tender. Remove and discard the bay leaves. Sprinkle with the parsley and serve.