Ingredients:

• 2 lbs beef chuck, cut into 1 inch pieces
• salt and pepper
• Avocado oil
• 1 onion chopped
• 1 carrot, chopped
• 1 celery stalk, chopped
• 1 tbsp minced garlic
• 2 tbsp tomato paste
• 1/2 cup red wine, I use a dry red wine
• 1.5 quarts beef stock
• 3 bay leaves
• 3 sprigs of thyme
• 1 lb carrots, cut into half inch rounts
• 1 lb red potatoes, cut in half

Preparation:

STEP 1.
Season your beef with salt and pepper all over. Dry with a paper towel. In a large dutch oven over medium heat add avocado oil to coat the bottom and sear the beef on both sides. Each side should take around 3 minutes until it is golden brown. Make sure you leave enough space in between the pieces of beef, working in batches. Remove from the pot and set aside.

STEP 2.
In the same pot add your chopped onion, carrot and celery and saute until translucent, salt as you go, around 8 minutes. Add the garlic and saute another 2 minutes. Add the tomato paste and coat the vegetables. Saute until it is a deep rust color and then deglaze with red wine, scraping up all the brown bits of the pan. Simmer the wine for 2 minutes and reduce.

STEP 3.
Add your meat back to the pot along with your stock, bay leaves, thyme, salt and pepper. Bring to a low simmer, cover with a lid, and simmer for an hour and a half. After an hour and a half, check the meat to see if it is fork tender. If it is still tough, cook another 30 minutes at a low simmer.

STEP 4.
Once the meat is fork tender, add the carrots and potatoes and simmer for 15 minutes until those are fork tender. Remove from the heat and serve!