1-First Step: Prepare the Beef Generously season the beef on all sides with coarse salt. Place it on a rack over a sheet tray and refrigerate uncovered for 12 to 48 hours to enhance flavor and texture. This step allows the salt to penetrate deeply, making the meat more tender when cooked.

2-Second Step: Season and Sear the Beef Remove the beef from the fridge and season all sides with fresh cracked pepper. Heat 2 tablespoons of olive oil in a large Dutch oven over high heat until it’s lightly smoking, then sear the beef on all sides for about 3 to 4 minutes per side until it’s golden brown. Set the beef aside once done to lock in juices and build flavor.

3-Third Step: Sauté the Vegetables Add the julienne yellow onion and thinly sliced leeks to the pot, seasoning them with a bit of salt. Sauté for 4 to 6 minutes, then lower the heat to medium-low and cook for another 10 minutes until the onions are well browned. Stir in the 6 thinly sliced garlic cloves and cook for 30 to 45 seconds until fragrant, releasing their aroma.

4-Fourth Step: Build the Sauce Base Deglaze the pot with ¼ cup of red wine, cooking until it’s absorbed to scrape up the flavorful bits. Stir in 3 tablespoons of tomato paste and cook for 2 to 3 minutes until it’s fully incorporated, adding sweetness and depth. Pour in the remaining ¾ cup red wine, 6 cups beef stock, 2 bay leaves, 8 to 10 sprigs fresh thyme, 8 to 10 fresh parsley stems, salt, and pepper; stir everything together for a rich base.

5-Fifth Step: Braise the Roast Add the seared beef back to the pot and bring the mixture to a boil. Cover the pot and place it in a preheated 325°F oven on the lower rack. Cook for 3 ½ to 4 hours until the beef is fork-tender and reaches an internal temperature of 200°F to 210°F, allowing flavors to develop fully.

6-Sixth Step: Add Vegetables With 70 minutes left in cooking, add 2 pounds baby Yukon potatoes, 6 peeled carrots cut into 2-inch pieces, 4 ribs of celery cut into 2-inch pieces, 2 peeled parsnips cut into 2-inch pieces, and 1 peeled rutabaga cut into 1-inch cubes. Continue cooking to ensure the veggies are tender but not mushy, absorbing the savory broth.

7-Final Step: Finish and Serve Remove the pot from the oven and set the beef aside. Mix softened butter and flour to make a beurre manié, then stir it into the pot and cook over low to medium heat for 3 to 5 minutes until the sauce thickens to a gravy consistency. Stir in 1 tablespoon red wine vinegar and ½ cup Worcestershire sauce to taste, then return the beef to the pot. Serve hot, optionally garnished with minced parsley, for a complete meal. For beef nutrition details, check Beef Nutrition Guide.