yield: 8 SERVINGS prep: 30 MINUTES cook: 4 HOURS total: 4 HOURS 30 MINUTES
Publishing this recipe that I sent around in my newsletter last year! I’m making it tomorrow for a friend, hopefully it turns out just as good.
Adapted from Damn Delicious’ recipe. My changes include adding bay leaves, using double/triple concentrated tomato paste, mixing red miso into the beef broth, and adding a sprinkle of red pepper flakes while the onions are softening.
It’s savory, satisfying, and oh so comforting.
Serve with crusty bread, polenta, or a pile of mashed potatoes and call over a bunch of friends to enjoy it.
INGREDIENTS
- 4 pounds boneless chuck roast, excess fat trimmed
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons canola oil
- 1 medium sweet onion, cut into 1-inch wedges
- 4 tablespoons double/triple concentrated tomato paste
- 4-6 cloves garlic, minced
- 1 cup dry red wine
- 1 cup beef stock warmed up and mixed with 2.5 tablespoons red miso
- 5-6 large carrots, cut into 3-inch pieces
- 8 ounces cremini mushrooms
- 4 sprigs fresh thyme
- 3 bay leaves
- 1 sprig fresh rosemary
- Pinch of red pepper flakes
- 1 ½ pounds small Yukon gold potatoes
- 2 tablespoons chopped fresh parsley leaves
INSTRUCTIONS
- A day ahead of time, season beef with two tablespoons of Maldon salt. Put in fridge until ready to cook.
- Day of cooking, pull out meat and let get to room temp (about two hours).
- Preheat oven to 325 degrees F.
- Season meat again with 2 teaspoons salt and 3/4 teaspoon black pepper.
- Heat canola oil in a Dutch oven over medium high heat. Add beef and cook until evenly browned, about 5-6 minutes per side; set aside.
- Reduce heat to medium. Add onion, and cook, stirring frequently, until tender, about 5 minutes.
- Stir in red pepper flakes for 2 minutes.
- Add tomato paste and garlic and stir until fragrant, about 1 minute.
- Stir in wine and miso-infused beef stock, scraping any browned bits from the bottom of the Dutch oven.
- Stir in carrots, mushrooms, thyme and rosemary; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer. Top with beef.
- Place into oven, covered, and bake for 2 hours. Uncover and add potatoes; place into oven, covered, and bake until beef is fork-tender, about 1 hour to 1 hour and 30 minutes.
- Let stand 15 minutes. Fish out bay leaves and remove beef from the Dutch oven; shred, using two forks.
- Serve beef, potatoes, carrots and mushrooms with juices immediately, garnished with parsley, if desired. Insider tip: serve with labneh on the side, Iranian style!
CHEF’S ANECDOTES
The making of this meal felt like the embodiment of the good things in my life. I walked to the neighborhood butcher to buy it. I salted the meat a day ahead while James and I chatted about upcoming creative plans. After it had seared and I had a little nibble, I called my sister and said, “You’re coming over for dinner.” As it cooked slowly, I read and edited and listened to records and the rain. As it roasted, it filled the house with such an intoxicating savory aroma that our living room felt like a magical tavern you’d frequent between quests in a fantasy world.
For your scheduling convenience:
Salt 24 hours before
2 hours to get to room temp
1 hour for searing and boiling
2 hours to cook covered
1.5 hours to cook uncovered
15 minutes to let sit