Recipe courtesy of Melissa Cookston
2 pounds steak trim
1 cup chopped celery
1 cup chopped carrots
1 medium white onion, diced
4 bay leaves
4 tablespoons olive oil, divided
1 tablespoons minced garlic
1 tablespoons Kosher salt, divided, plus to taste
1/2 tablespoon black pepper, divided, plus to taste
8 ounces beef stock
1/3 cup AP flour
3/4 bottle of good red wine that you love
6 sprigs thyme
Add 1/2 tablespoon salt and 1/4 tablespoons pepper to flour and stir. Put into a resealable bag and add beef trim. Shake to fully coat.
Heat Dutch oven on medium high. Preheat oven to 350 degrees F. Add 2 tablespoons olive oil and beef trim to Dutch oven and brown. Remove from Dutch oven.
Add other 2 tsp of olive oil, and add carrots, celery, onions, bay leaves and garlic. Cook until onions are getting translucent- 8-10 minutes. Deglaze with red wine, scraping the bottom of the pan to free up the frond. Cook 8 minutes or until wine is reduced by a third. Add beef stock, bring to a boil then simmer for 5 minutes.
Add beef trim back to mixture, cover and place in oven for two and half to three hours, or until beef is amazingly tender and stock has reduced. Serve with mashed potatoes and your favorite vegetable.