Slow-Cooked Luca Meat Stew with Root Vegetables and Red Wine

1.Pat the beef cubes dry thoroughly with paper towels and season generously with salt and pepper.

2.In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Working in batches to avoid overcrowding, sear the beef cubes on all sides until deeply browned, about 3-4 minutes per batch. Remove the seared beef and set aside.

3.Reduce the heat to medium. Add the chopped onions to the pot and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for 1 minute more until fragrant.

4.Stir in the tomato paste and cook for 1 minute, scraping up any browned bits from the bottom of the pot.

5.Pour in the red wine, scraping the bottom of the pot vigorously to release any remaining fond. Let the wine simmer and reduce by half, about 5 minutes.

6.Return the seared beef to the pot. Add the beef broth, dried thyme, and bay leaf. The liquid should mostly cover the meat; add a little water if necessary.

7.Bring the mixture to a simmer on the stovetop, then cover the pot tightly and transfer it to a preheated oven at 160°C (325°F). Slow cook for 2 hours.

8.After 2 hours, add the carrots, celery, and potatoes to the stew. Stir gently to submerge the vegetables.

9.Cover the pot again and continue to cook in the oven for another 1 to 1.5 hours, or until the beef is fork-tender and the vegetables are soft.

10.If a thicker gravy is desired, remove the bay leaf. In a small bowl, whisk together the flour and cold water to create a slurry. Stir the slurry into the simmering stew and cook for 5 minutes until the gravy thickens slightly. Adjust seasoning with salt and pepper as needed.

11.Let the stew rest for 10 minutes before serving hot, perhaps over mashed potatoes or crusty bread.