1. Season the meat all over with 2 teaspoons each of the salt and pepper. 2. Dip the meat in the flour, then shake off any excess. 3. In a large Dutch oven, melt 2 T of the butter in 2 T oil over medium-high ehat until very hot. 4. Working in batches, brown the beef until golden all over, about 10 minutes. 5. Transfer the meat to a paper towel-lined platter to drain. 6. Add more oil, a tablespoon at a time, as needed, if the pat starts to dry up. 7. Add the remaining 1 tablespoon butter and 1 tablespoon oil to the pan. 8. Stir in the mushrooms, carrots, onion, and garlic. 9. Cook until the vegetables have softened, about 7 minutes. 10. Stir in the remaining ¼ teaspoon each salt and black pepper. 11. Stir in the tomato paste and cook for 1 minute. 12. Transfer the vegetables to the platter with the meat. 13. Pour the wine into the pan; simmer, scraping up any browned bits from the bottom of the pan, until the wine has reduced by half, 15-20 minutes. 14. Return the meat and vegetables to the pan. 15. Tie the thyme and rosemary together with kitchen string and drop the bundle into the pan. 16. Bring the mixture to a boil. 17. Immediately reduce to a simmer, cover, and cook until the meat is very tender, 2 to 2 ½ hours. ---------------------------------------------------------------------------
Nutrition
Ingredients
