Directions
Season the beef chunks with salt and pepper.
In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Brown the beef in batches, making sure not to overcrowd the pot. Remove the beef and set aside.
In the same pot, add the onion, garlic, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.
Stir in the tomato paste, thyme, rosemary, and bay leaves. Cook for another minute until the herbs are fragrant.
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and let it reduce by half.
Return the beef to the pot and add the beef broth. Bring to a simmer, then cover and reduce the heat to low. Let it braise for 2 to 2.5 hours, or until the beef is tender.
If you prefer a thicker sauce, mix the cornstarch and water in a small bowl to make a slurry. Stir it into the pot and let it simmer for a few more minutes until the sauce thickens.
Remove the bay leaves and adjust seasoning with salt and pepper if needed.
Serve the braised beef hot, garnished with fresh parsley.
Variations & Tips
For a different flavor profile, you can add mushrooms to the vegetable mix or substitute the red wine with a dark beer for a deeper, maltier taste. If you have picky eaters, you can blend the sauce before adding the beef back in to create a smoother texture. For a gluten-free version, ensure your beef broth is gluten-free and skip the cornstarch, or use a gluten-free thickener
