Slow-Braised Beef and Vegetables in a Dutch Oven

Roughly chop the vegetables and arrange them in an even layer at the bottom of a Dutch oven to create a flavorful bed for the meat.

Sear the beef on all sides in a skillet until well-browned. Transfer the meat on top of the vegetables.

Pour in the red wine, followed by the broth, so the liquid comes almost up to the meat.

Cover the Dutch oven with its lid and place it in a preheated oven at 150 °C (300 °F) for 4 hours. Every 30 minutes, baste the beef with the juices from the bottom. If the liquid runs low, top it up with a bit more.

Remove the finished beef and let it rest for a moment. Season the vegetables with salt and pepper, then blend them with an immersion blender until smooth to create a rich sauce.