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“From the Certified Angus Beef website. http://recipes.certifiedangusbeef.com/recipedetail.aspx?id=601”
2hrs 15mins

Ingredients Nutrition


  1. Remove top rack from oven and preheat oven to 325°F.
  2. Season beef with salt & pepper. Put half of oil in a Dutch oven (or oven-proof heavy pot with tight fitting lid) over medium high heat. Just as the oil begins to smoke, add half of beef evenly spaced. Brown on all sides and transfer to a plate. Add remaining oil, sear remaining beef; remove from pan.
  3. Add onions, carrot, garlic and tomato paste. Stir over medium high heat, scraping brown bits from bottom of pan, 2-3 minutes. Add flour and stir to combine. Add red wine and continue simmering on medium low heat until syrupy, about 5 minutes. Stir in beef, beef stock, bay leaves and thyme. Bring to a boil, again scraping sides and bottom clean; put lid on Dutch oven and place in the oven. Cook for 1 1/2 hours.
  4. Add potatoes and rosemary and continue to cook until potatoes are tender, approximately one hour. If needed, add additional salt and pepper to taste. Serve, garnished with fresh parsley.

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