- 4 pounds beef shoulder (chuck), cubed into 2inch squares
- 1/2 cup vegetable oil
- 3/4 cup flour
- 3 medium onions, diced
- 2 cloves garlic, minced
- 3 tablespoons tomato paste
- 2 tablespoons Dijon mustard
- 1/2 teaspoon dried thyme
- 1/2 teaspoon grated lemon rind
- 2 bay leaves
- Salt and freshly ground black pepper
- 1 large carrot and 1 rib of celery, grated
- 2 cups dry red wine
- 2 cups beef broth or stock
- Vegetable Garnish, recipe follows
- 1/4 cup fresh parsley
Preheat the oven to 325 degrees. Dry beef with paper towels and set aside. In a heavy 68 quart casserole with tight fitting lid, heat the oil. Dredge the beef in flour and shake off excess. Over high heat, sear the beef for about 2 to 3 minutes per side or until golden brown all over. With a slotted spoon remove the beef to a plate, keep warm, loosely covered with foil. In the remaining fat in the casserole, saute the onions for about 10 to 15 minutes or until brown and tender.
Remove the casserole from the heat and add the garlic, tomato paste, mustard, thyme, grated lemon, bay leaves and salt and pepper to taste. Add the grated carrot and celery, wine, and broth. Return the beef to the casserole. Bring the liquid to a boil, cover and set in the oven for 1 1/ 2 hours or until fork tender. Stir the beef on occasion.
When done, transfer the beef to the top of the stove. Remove the surface fat, discard bay leaves and season to taste with salt and pepper. Make the vegetable garnish for the first night. To serve, ladle stew in center of a large deep platter. Wreath the meat with the Sauteed Vegetable Garnish and sprinkle parsley over meat.