Instructions:
Salt and pepper the cubed roast and then dust with the flour. Sear in batches in a Dutch oven in a neutral oil. Remove to a plate. Don’t cook all the way through.
Add the onions, carrots and celery and cook until softened. Add salt and pepper and scrape up the fond from the bottom of the pot.
Add the garlic and tomato paste. Cook for about a min to caramelize the tomato paste.
Add the wine and left simmer until reduced and jammy.
Add back in the beef (with the juices from the plate) and the beef broth. Add soy sauce.
Add a few sprigs of fresh thyme and 3 bay leaves. Bring to a boil and then reduce the heat to a simmer.
Cook on a simmer for 1.5 hours or longer.
I made the potatoes by cooking cream and butter on a low heat with a few sprigs of thyme and two garlic cloves and added it to the potatoes.
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