Ingredients
2 - 2 1/2 lbs beef chuck cut into 2 inch cubes
1 cup all purpose flour
2 tbsp olive oil
3/4 cup diced carrots
3 celery stalks diced
2 medium onions diced
1/2 head of garlic minced
2 tbsp tomato paste
2 tbsp balsamic vinegar
2/3 bottle Cabernet Sauvignon
2 bay leaves
2 thyme sprigs (1 tsp dry)
2 cups beef broth
1 1/2 cups chicken broth
1 1/2 pounds yukon gold potatoes cut into 1 1/2 inch chunks
4 large carrots halved and cut into 2 inch segments
Preparation
Season the flour with 1 tsp of both salt and pepper. Dredge beef cubes in flour, shake off excess set aside. In a 6-8 quart pot with a tight fitting lid heat the oil on medium high until nearly smoking then brown the cubes in two batches being sure to brown all sides about 8 minutes per batch. Transfer to a platter. Reduce heat to medium then add diced carrot, onion, and celery stirring occasionally until browned…about 10- 12 minutes. Push vegetables to one side add tomato paste and garlic and cook for 2-3 minutes then stir into vegetables. Add hoisin sauce and vinegar cooking an additional 2-3 minutes. Stir in wine slowly to de-glaze the pan scraping up all the browned bits until the pan bottom is somewhat clean. Add bay leaves and thyme. Bring to a boil and reduce by about two thirds 10-15 minutes. Add broths and beef with any juices and bring to a boil then reduce to a simmer. Cover with a tight fitting lid and simmer for 45 minutes to 1 hour stirring occasionally. Add potatoes and carrots replace top and continue to simmer for another 45 - 60 minutes.
