Submitted by: Lonnie R. from Chicago, IL
Yield: 8-10 servings
In a large Dutch oven, heat oil until it shimmers.
In small batches, brown all sides of the meat. About 2 minutes per side. Set meat aside.
Reduce heat to medium-low, add onions, carrots sautéing until 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 the liquid line. Cover and place in a preheated oven.
Cook for 2 ½ -3 hours. Meat should gently fall apart with a fork when done.
If short on time, buy the beef chuck already cubed. The wine and tomato help to make a very tender meat.