Recipes

Position a rack in the center of the oven and preheat to 325ºF.

Heat 6 tablespoons of the olive oil in a large skillet over medium high heat.

Season the beef with sea salt and pepper to taste.

Cook in the skillet, turning occasionally, until browned. Transfer to a platter.

Add the remaining 4 tablespoons of the oil to a large pan.

Add the onions, carrots, leek and celery, and cook until softened.

Add the garlic and cook for an additional 1 minute.

Stir in the wine and tomato paste.

Add the meat to the pan and add the broth; bring to a boil.

Add thyme and bay leaves.

Transfer meat and vegetables to a roasting pan and bake until meat is fork tender, about 2½ hours.

Add the potatoes and bake for an additional 30 to 40 minutes.

Transfer the meat to a deep platter, then use a slotted spoon to top with the vegetables.

Cover with foil to keep warm.

Mash the butter and flour with a rubber spatula in a large bowl to make a paste.

Gradually whisk about 3 cups of the cooking liquid into the paste.

Add remaining cooking liquid to a large pan, then whisk the butter/flour mixture into the pan.

Bring to a simmer over medium heat, stirring often, until thickened.

Season with sea salt and black pepper to taste.

Pour some of the gravy over the meat and vegetables.

Pour gravy into a sauceboat and cover remaining gravy to keep warm.

Carve the meat and serve with the vegetables, with the gravy passed on the side.