Paris Between The Wars Recipe

Cooking Directions

• STEP 1.In a large Dutch oven, heat oil over medium-high heat. Season the beef with salt and pepper, then sear on all sides until browned.
• STEP 2.Remove the beef from the pot and set aside. In the same pot, add onions, carrots, and garlic. Cook until softened and fragrant.
• STEP 3.Return the beef to the pot and add red wine, beef broth, thyme, and bay leaves. Bring to a simmer, then cover and cook on low heat for 2-3 hours, until the beef is tender.
• STEP 4.Remove the beef from the pot and let it rest for a few minutes. Slice the beef and serve with the braising liquid and vegetables.
• STEP 5.Garnish with fresh parsley and serve with crusty bread or mashed potatoes.

Cooking Tips

• Choose a good quality red wine for the braising liquid, such as a Burgundy or Bordeaux.
• For a deeper flavor, marinate the beef in the red wine overnight before cooking.
• If the braising liquid is too thin, you can thicken it with a cornstarch slurry.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the beef and braising liquid gently on the stovetop or in the oven.
• Serve with fresh crusty bread or creamy mashed potatoes for a complete meal.