Estofado de ternera al vino tinto al estilo francés

Ingredientes

• 3 pounds beef chuck roast
• 1 tablespoon kosher salt (or 1 1/2 teaspoons table salt)
• 3 tablespoons olive oil
• 2-3 finely chopped shallots ((1 cup))
• 3 tablespoons all-purpose flour
• 2 tablespoons tomato paste
• 4 whole garlic cloves (peeled and smashed)
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 cups hearty dry red wine (such as syrah, merlot or Cotes-du-Rhone)
• 1-2 cups chicken broth (or beef broth)
• 2 bay leaves and 4 sprigs each thyme and rosemary (tied into a bundle with string)
• 1 pound peeled carrots in 2-inch chunks
• 2 chopped leeks
• 2 stalks chopped celery
• 1 fennel bulb sliced into 1/2-inch wedges ((optional))
• 1 tablespoon extra-virgin olive oil
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon kosher salt

Preparación

1. 1

   Heat oven to 325 (160C) degrees with the rack in the center.

2. 2

   Prep the beef: Trim 3 pounds beef chuck roast of excess fat and slice into 3-4 inch chunks. Season evenly on all sides with 2 teaspoons salt.

3. 3

   Heat 3 tablespoons olive oiln a large Dutch oven or heavy casserole over medium-high heat. Sear the beef in batches until browned on all sides, turning with a pair of tongs. Tip: To get the best sear, try not to crowd the pan. Remove the meat to a platter as you go.

4. 4

   Lower the heat to medium and add 2-3 finely chopped shallots to the pot. Cook 5 minutes in the pan fat, stirring every now and then, until softened. Return the beef and all the reserved juices that have collected on the plate to the pot. Sprinkle 3 tablespoons all-purpose flour over the beef and stir to coat. Add 2 tablespoons tomato paste, 4 whole garlic cloves, ½ teaspoon freshly ground black pepper and cook 30 seconds. Pour in 1 ½ cups hearty dry red wine, scraping the pot with a wooden spoon to release the browned bits.

5. 5

   Bring to a simmer, then add enough broth to just cover the beef. Toss in the herb bundle. Cover the pot with a sheet of parchment or foil, then top with the pot lid.

6. 6

   Place in the oven to braise for 2 ½-3 hours. The cooking liquid will be slightly reduced and the meat should fall apart when prodded with a fork.

7. 7

   --- Cook the vegetables ---

8. 8

   While the beef is in the oven, put 1 pound peeled carrots in 2-inch chunks, 2 chopped leeks2 stalks chopped celery, and 1 fennel bulb sliced into ½-inch wedges in a large skillet with ¼ cup water, 1 tablespoon extra-virgin olive oil and ½ teaspoon salt. Place over high heat until the water boils. Lower heat to a simmer. Cover the pan and cook until the vegetables are fork-tender but still colorful, about 10-12 minutes. If there's liquid left in the pan, simmer uncovered until it's mostly evaporated. Remove the vegetables from the heat and set aside.

9. 9

   To serve: Stir the vegetables into the stew. Taste for seasoning, adding more salt and pepper as desired. Pick out and remove the bay leaf and herb bundle stems. Sprinkle with ¼ cup chopped fresh parsley and ladle into bowls.