This is one of the quintessential dishes of the Provencal countryside, and
each household has some variation on it.
The key however, is to use the lesser cuts of meats, as these contribute to the rich sauce.
Lean cuts will dry out and become tough during the long, slow cooking.
Ingredients
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, chopped
3 pounds boneless beef chuck or a combination of boneless beef and beef shank,
cut into 2-inch cubes
2 cups dry red wine, such as Merlot, Zinfandel, or Cabernet Sauvignon
4 branches fresh thyme
1 bay leaf
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 pounds carrots, cut into 1-inch lengths
Cooking Directions
Heat the olive oil over medium heat in a Dutch oven or other heavy pan with a lid.
Add the onion and garlic and saute for 2 to 3 minutes until the onion is nearly translucent.
Remove the onion and garlic to a plate using a slotted spoon.
Increase the heat to medium-high, and add the meat a few pieces at a time, browning them on all sides.
As they finish browning, remove them to the plate with the onions.
When all the meat is browned, pour half the wine into the pan,
and scrape up with a spoon any bits clinging to the bottom.
Add the thyme, bay leaf, salt, pepper and the remaining red wine.
Return the meat, onions, garlic and any collected juices to the pan.
Reduce the heat to low and cover. Cook for 1 hour, stirring from time to time.
Add the carrots, cover, and cook another 1 1/2 to 2 hours, stirring occasionally.
The meat should be tender enough to cut with a fork, and the sauce thickened.
Taste for salt and pepper and adjust as desired.
Remove the thyme twigs and the bay leaf, and serve immediately.
Serves 6
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