Beef Daube

Ingredients

• 8 servings bouquet garnic 
• 14.5 ounce canned tomatoes italian canned
• 4 large carrots cut into 2
• 4 pound chuck roast boneless trimmed cut into 2 well
• 1 head garlic separated peeled halved lengthwise
• 1.5 teaspoons pepper freshly ground
• 8 servings garnish: rosemary fresh
• 1.5 teaspoons salt 
• 0.3 cup vegetable oil 
• 4 small onions yellow cut into wedges
• 750 milliliter côtes du rhône 

Equipment

• frying pan
• dutch oven
• kitchen twine

Directions

1. Heat oil in a Dutch oven over medium heat until hot.
2. Sprinkle beef with salt and pepper. Brown beef in several batches in hot oil until browned on all sides.
3. Remove beef to a large plate, reserving drippings in Dutch oven.
4. Saut onion, carrot, and garlic in reserved drippings over medium heat 6 to 8 minutes.
5. Add tomatoes and wine. Return beef to pan; add bouquet garni. Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours.
6. Remove from heat, and cool completely. Cover pan and refrigerate overnight.
7. Remove Dutch oven from refrigerator. Skim fat from surface, if desired.
8. Let stew stand 20 minutes. Bring to a boil over medium heat; cover, reduce heat, and simmer 1 hour. Uncover and simmer 30 more minutes or until beef is very tender and stew is thickened. Discard bouquet garni before serving.
9. Garnish each serving, if desired.
10. *A bouquet garni is a small bundle of fresh herbs, such as parsley, thyme and bay leaves, tied together with kitchen twine. We tested with flat-leaf parsley, rosemary and 2 bay leaves.