About Recipe

It never ceases to amaze me how a bottle of wine, some aromatics, and a Dutch oven can turn the least expensive cuts of beef into the most delectable stews. Don’t get me wrong: I’m a big fan of the prime meats available at the butcher counter. Anything thick-cut, dry-aged, lightly salted, seared, and served rare makes my heart skip a beat. Still, there’s something not only comforting, but inherently satisfying about a chuck roast married with a full-bodied wine and slowly cooked to tender, buttery nirvana. It’s some of the best of winter cooking, in my humble opinion.

Ingredients