Ingredients:

  • 2 lbs (900g) Beef Chuck or Shin, trimmed and cubed (1.5-inch pieces)
  • 1/4 cup (30g) All-Purpose Flour
  • Coarse Salt and Freshly Ground Black Pepper, to taste
  • 2 Tbsp (30ml) Olive Oil
  • 2 large Yellow Onions, thinly sliced
  • 3 cloves Garlic, minced
  • 1 Tbsp (15g) Tomato Paste
  • 1 cup (240ml) Dry Red Wine (e.g., Merlot)
  • 3 cups (720ml) Low Sodium Beef Broth
  • 4 sprigs Fresh Thyme
  • 2 Bay Leaves
  • 1/4 cup (60ml) good quality Balsamic Vinegar
  • 1 Tbsp (14g) cold, cubed Unsalted Butter

Instructions:

  1. In a medium bowl, toss the dried beef cubes thoroughly with flour, salt, and pepper until lightly coated.
  2. Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef in batches until deeply browned on all sides. Remove the seared beef and set aside, leaving any fond (browned bits) in the pot.
  3. Reduce heat to medium-low. Add the sliced onions to the pot. Cook slowly, stirring occasionally, for 15–20 minutes until they are deeply golden brown and significantly reduced.
  4. Stir in the tomato paste and minced garlic; cook for 1 minute until fragrant. Pour in the red wine, scraping up all the browned bits from the bottom of the pot (deglazing). Allow the wine to reduce by half.
  5. Return the seared beef to the pot. Add the beef broth, thyme sprigs, and bay leaves. Bring just to a simmer on the stovetop.
  6. Cover the Dutch oven tightly and transfer to a preheated oven at 325°F (160°C). Braise for 2.5 to 3 hours, or until the beef is fork-tender.
  7. Remove the beef gently with a slotted spoon and set aside. Discard the thyme and bay leaves. Place the pot back on the stovetop over medium heat. Stir in the balsamic vinegar. Simmer uncovered for 5–10 minutes until the sauce has thickened slightly.
  8. Turn off the heat. Whisk in the cold cubes of butter, one at a time, until the sauce is glossy and emulsified (this is called Monter au Beurre). Taste and adjust seasoning. Return the beef to the sauce just long enough to reheat before serving.