Boeuf à la Mode avec Sauce au Jus

Ingredients

• 3 pounds beef chuck
• 4 medium carrots
• 2 large onions
• 2 stalks celery
• 2 cups red wine
• 4 cups beef broth
• 2 teaspoons thyme
• 2 leaves bay leaves
• 4 cloves garlic
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 medium potatoes
• 2 tablespoons parsley

Instructions

1. 1

   Preheat your oven to 325°F (163°C).

2. 2

   Season the beef chuck with salt and black pepper on all sides.

3. 3

   In a large Dutch oven, heat the olive oil over medium-high heat. Once hot, sear the beef for about 4-5 minutes on each side until browned. Remove the beef and set aside.

4. 4

   In the same pot, add chopped onions, carrots, celery, and minced garlic. Sauté for about 5-7 minutes until the vegetables are softened.

5. 5

   Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and let it cook for about 3-4 minutes.

6. 6

   Add the beef broth, thyme, bay leaves, and the seared beef back into the pot. Bring the mixture to a gentle boil.

7. 7

   Cover the pot with a lid and transfer it to the preheated oven. Cook for 2.5 to 3 hours, or until the beef is fork-tender.

8. 8

   While the beef is cooking, peel and chop the potatoes into quarters. Boil them in salted water until tender, about 15-20 minutes. Drain and set aside.

9. 9

   Once the beef is done, remove it from the oven and let it rest for about 15 minutes before slicing.

10. 10

    Strain the cooking liquid to separate the jus from the vegetables. Return the jus to the pot and simmer over low heat for about 10 minutes to reduce slightly.

11. 11

    Slice the beef and serve it on a platter with the boiled potatoes and a bowl of the rich jus for dipping. Garnish with chopped parsley.