Red Wine Beef Stew

DIRECTIONS

• Season the meat all over with 2 teaspoons each of the salt and pepper.
• Dip the meat in the flour, then shake off any excess.
• In a large Dutch oven, melt 2 T of the butter in 2 T oil over medium-high ehat until very hot.
• Working in batches, brown the beef until golden all over, about 10 minutes.
• Transfer the meat to a paper towel-lined platter to drain.
• Add more oil, a tablespoon at a time, as needed, if the pat starts to dry up.
• Add the remaining 1 tablespoon butter and 1 tablespoon oil to the pan.
• Stir in the mushrooms, carrots, onion, and garlic.
• Cook until the vegetables have softened, about 7 minutes.
• Stir in the remaining ¼ teaspoon each salt and black pepper.
• Stir in the tomato paste and cook for 1 minute.
• Transfer the vegetables to the platter with the meat.
• Pour the wine into the pan; simmer, scraping up any browned bits from the bottom of the pan, until the wine has reduced by half, 15-20 minutes.
• Return the meat and vegetables to the pan.
• Tie the thyme and rosemary together with kitchen string and drop the bundle into the pan.
• Bring the mixture to a boil.
• Immediately reduce to a simmer, cover, and cook until the meat is very tender, 2 to 2 ½ hours.