Sort ingredients
soupqueenblog
QR Code
Listen
Pdf
Season beef with salt and pepper. Heat olive oil in a large pot over medium-high heat.
Sear the beef in batches; add only enough cubes to cover the bottom in a single layer. Cook undisturbed for 2-3 minutes until a deep brown crust forms. Turn and sear the other sides. Remove beef to a plate and repeat for remaining batches. Set aside for later.
Pour in the red wine. Scrape up the browned bits (fond) with a wooden spoon to deglaze the pot. Add onions, carrots, celery, garlic, and red pepper flakes. Cook, covered, for 5 minutes over medium-high heat. Remove lid and cook uncovered for 5-10 more minutes until the onions are translucent and the wine is reduced by half. Stir in the tomato paste and cook for 1-2 minutes.
Return the seared beef and juices to the pot. Add potatoes, beef broth, bay leaves, and thyme. Bring to a boil, then reduce heat to medium-low and simmer, covered, for 1.5 to 4 hours, or until the beef pulls apart easily with a fork. During the last 30 minutes of simmering, stir in the cannellini beans. Discard the bay leaves, stir, and serve!