Ingredients
Scale
- 2½–3 lb boneless beef chuck roast, cut into 2-inch cubes
- Kosher salt
- Freshly ground black pepper
- 2 Tbsp neutral oil
- 5 slices of bacon, cut into thin strips
- 8–10 small shallots, peeled, but left whole
- 1 lb carrots, peeled and cut into 2-inch pieces
- 5 garlic cloves, peeled and smashed
- 2 Tbsp tomato paste
- 2 tsp anchovy paste, or 1–2 finely chopped tinned anchovies
- 2 Tbsp all-purpose flour
- 2 Tbsp Cognac or Brandy
- 2 cups dry white wine, such as Sancerre or Sauvignon Blanc
- 2 cups low-sodium beef broth (or water)
- 1 Tbsp Dijon mustard
- 5 sprigs thyme
- 3 sprigs rosemary
- 1 dried bay leaf
- 3 strips orange zest
- ½ cup (90g) black olives, such as niçoise or kalamata, pitted
- Polenta, pasta, or mashed potatoes (or serve with crusty bread)
- Flaky sea salt
- Fresh parsley, finely chopped
Instructions
- Pat the beef dry and season with salt and pepper.
- Sear the beef in a Dutch oven until browned; set aside.
- Render the bacon in the same pot, followed by shallots, carrots, and garlic, cooking until aromatic.
- Stir in tomato paste and anchovy paste, then add flour and cook briefly.
- Pour in Cognac and white wine, whisk in Dijon mustard, and return beef to the pot with broth.
- Add tied herbs, bay leaf, and orange zest; cover tightly.
- Transfer to oven and braise for 2½ to 3 hours until beef is fork-tender.
- Remove beef and vegetables, reduce the sauce over high heat, and serve.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure beef is well-seared for deeper flavor.
Using fresh herbs enhances aroma and taste.
- Prep Time: 20 minutes
- Cook Time: 2.5 to 3 hours
- Category: Main Dish
- Method: Braising
- Cuisine: French
Nutrition
- Calories: 480
- Sugar: 3
- Sodium: 750
- Fat: 25
- Saturated Fat: 9
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 4
- Protein: 38
- Cholesterol: 110