Ingredients

• 2.2 lb (1 kg) beef chuck, cubes
• 2 tbsp (30 ml) flour
• 2 tbsp (30 ml) oil
• 1 onion, chopped
• 2 carrots, chunks
• 2 cloves garlic, minced
• 2 cups (500 ml) red wine
• 2 cups (500 ml) beef stock
• 2 bay leaves, thyme
• Salt and pepper

Steps

1. Dust beef with flour; brown in oil; remove.
2. Sauté onion, carrots, and garlic. Add wine; reduce slightly; add stock and herbs.
3. Return beef; simmer covered 2 hours until tender. Season.

Pairings

• Wine: Côtes du Rhône – peppery and savory; won't out-tannin a long braise; Syrah (Northern Rhône) – smoked-meat and black pepper notes mirror the browned beef
• Beer: Dubbel – dark fruit and caramel pick up the wine-braised sauce; English Porter – gentle roast and sweetness without bitterness