2 lbs. boneless chuck roast ( or beef stew meat), cut into 1-inch chunks
Salt and pepper
3 medium onions (red or yellow), peeled
1-2 tbsp. flour
2 tbsp. unsalted butter
1 tbsp. olive oil, and more for later
4 garlic cloves, thinly sliced
1 tbsp. tomato paste
1 tsp. ground coriander
¼ tsp. allspice (ground)
2 cups beef or chicken stock or broth
1 cup ale (Guiness?!)
1 cup water
1 sprig fresh rosemary
3 carrots, sliced
1 tbsp. apple cider vinegar
Cut 2 of the onions in half, root to stem, then slice them thinly crosswise into half-moons. Cut the third onion, root to stem in ½ inch wedges.
Season the beef with salt and pepper and lightly dust the cubes with flour. Heat butter and 1 tbsp. oil in a large dutch oven over medium-high heat. Add meat in batches without over-crowding and sear until it is brown all over, about 5 minutes per batch. Transfer beef to a bowl after each batch and if needed, add more oil to the dutch oven; try to prevent burning.
Now cook the sliced onions over medium heat until golden brown, about 10 minutes, stirring occasionally. Add garlic to the pan and saute about 3 minutes longer.
Make a well in the center of the onions, stir in tomato paste, coriander, and allspice, and cook for about 1 minute. Stir in the broth, ale, 1 cup water, and rosemary. Add back in the beef cubes and any juice run-off, bring to a simmer for 45 minutes, partially covered.
Uncover, stir, and add the remaining onion wedges, then simmer for 15 minutes. Now stir in the carrots and continue simmering until all are tender, about 30-45 minutes longer. You can turn off and re-heat later if needed, adding the vinegar, and salt to taste before serving. If broth seems too thin, remove it a little before serving.
Garnish with chives and black pepper. Serve with crusty bread or over mashed potatoes or creamy polenta. A perfect pairing for the Bordeaux blend – long live Le F.P!
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