2 Tbsp. Vegetable Oil
1 Lb. Beef Chuck- cut in 1” pieces, patted dry with paper towels
8 Shallots-split in half lengthwise or substitute 1 cup sliced onions
3 Tbsp. Tomato Paste
¾ Cup Red Wine-preferably Cabernet Sauvignon, Merlot, or Zinfandel
2 ½ Cups Beef Broth-low sodium or substitute chicken broth
2 Tbsp. Fresh Tarragon-chopped (optional)
Salt and Black Pepper to Taste
Preheat oven to 325ºf. Heat a heavy bottomed French oven/Dutch oven on high heat, add vegetable oil and add beef in two separate batches as to not crowd the pan. Brown and remove. Place the beef in a heavy bottom stew pot.
In same pan the meat was browned in, add the shallots, cook for 30 seconds. Add tomato paste, cook for 1 minute stirring. Deglaze pan with red wine, cook down until less than half of the original amount of wine remains. Add beef broth , bring to a boil , whisk until smooth. Add meat back to pan, bring to a simmer. Cover and place in the preheated oven for about 1 hour and 30 minutes or until meat is fork tender. If sauce is too thin for you, remove meat and boil sauce down until thicker. If sauce is too thick, adjust with more beef broth or water. Add fresh tarragon and season to taste with salt and black pepper. Serve with your favorite seasonal vegetables or make into slider! Enjoy!
Lincoln Culinary Institute’s Website: www.lincolnculinary.com