Ingredients:

• 2lbs Chuck Roast cubed
• 2 tbsps oil
• 1 tbsp unsalted butter
• 2 carrots, cut into half moons
• 1 stalk celery cut into half moons
• 1 yellow onion diced
• 3 cloves garlic
• 2 tbsps tomato paste
• 1 1/2 cups red wine
• 1/2 cup beef broth
• 3 sprigs thyme
• 1 sprig rosemary
• 2 tbsp butter softened
• 1/4 cup flour
• kosher salt
• black pepper

Directions:

1. Preheat oven to 350 degrees
2. Season beef with salt and pepper
3. Cook in dutch oven over high heat until browned on all sides.
4. Add vegetables to the pan, cook until browned, then add tomato paste and cook for 2 minutes. Season with salt and pepper.
5. Deglaze with red wind and add meat back to stew with broth, rosemary, thyme.
6. Bring to a simmer and let bake in oven for 1 hour.