2teaspoonsfreshly ground black pepperTry Caraluzzi's Five Pepper Blend
2Tbspvegetable or canola oil
3large carrotsdiagonally cut in 1-inch pieces
2sprigs fresh thyme
3poundsYukon potatoespeeled and cut in 1/2-inch cubes
1Tbspminced fresh rosemary
2Tbspminced fresh flat-leaf Italian parsley
Remove top rack from oven and preheat to 325°F.
Season beef with salt and pepper. Put half of oil in a Dutch oven over medium-high heat. Just as the oil begins to smoke, add half of beef evenly spaced. Brown on most sides and transfer to a plate. Add remaining oil, sear remaining beef; remove from pan.
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, scraping bottom of pan, then reduce heat to medium low, simmer until syrupy, about 5 minutes. Stir in beef, beef stock, bay leaves and thyme. Return to a boil, again scraping sides and bottom clean; put lid on Dutch oven and place in the oven. Cook for 2 hours.
Add potatoes and rosemary and continue to cook, covered, until potatoes are tender, approximately 1 hour. If needed, add additional salt and pepper to taste. Serve, garnished with fresh parsley.
Photo and recipe courtesy of Certified Angus Beef.