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“In ‘Paula Deen’s Southern Cooking Bible’”
3hrs 30mins

Ingredients Nutrition


  1. Season the meat all over with 2 teaspoons each of the salt and pepper.
  2. Dip the meat in the flour, then shake off any excess.
  3. In a large Dutch oven, melt 2 T of the butter in 2 T oil over medium-high ehat until very hot.
  4. Working in batches, brown the beef until golden all over, about 10 minutes.
  5. Transfer the meat to a paper towel-lined platter to drain.
  6. Add more oil, a tablespoon at a time, as needed, if the pat starts to dry up.
  7. Add the remaining 1 tablespoon butter and 1 tablespoon oil to the pan.
  8. Stir in the mushrooms, carrots, onion, and garlic.
  9. Cook until the vegetables have softened, about 7 minutes.
  10. Stir in the remaining ¼ teaspoon each salt and black pepper.
  11. Stir in the tomato paste and cook for 1 minute.
  12. Transfer the vegetables to the platter with the meat.
  13. 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.
  14. Return the meat and vegetables to the pan.
  15. Tie the thyme and rosemary together with kitchen string and drop the bundle into the pan.
  16. Bring the mixture to a boil.
  17. Immediately reduce to a simmer, cover, and cook until the meat is very tender, 2 to 2 ½ hours.

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