Sort ingredients
gjohnson726
QR Code
Listen
Pdf
Preheat oven to 350°F.Pat dry meat and generously salt and pepper all sides
In a large braiser or Dutch oven, heat oil until shimmering
In small batches, brown all sides of the meat
About 2 minutes per side
Set meat aside.Reduce heat to medium low and add onions, carrots and bay leaves
Saute until carrots and onions are just tender, about 5 minutes
Add garlic and cook for 2 more minutes
Stir in tomato paste
Sprinkle the mixture with flour and stir until absorbed
Slowly stir in the wine and add the mushrooms.Place the meat back to the braiser in a single layer
The meat should sit just above liquid line
For a good braise, you don't want it fully immersed in the liquid
Tuck the thyme between pieces of meat and bring the dish to boil
Cover and place in preheated oven
Cook for 2 ½ -3 hours
Meat should gently fall apart with a fork when done.Serve in a shallow bowl over a bed of creamy mashed potatoes and along side some hearty vegetables.