Directions

1. Preheat oven to 350 degrees. Pat the beef dry with paper towels and season with salt and pepper.

2. In a heave 4 qt. pot, heat 2 tbs. garlic olive oil over medium-high heat. Add the beef and cook until browned on all sides, about 12 minutes. Remove the beef and set aside.

3. Reduce the heat to medium. Add the remaining oil and the onions. Cook, stirring frequently, until tender, about 8 minutes. Add the garlic and cook for 1 minute until aromatic.

4. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon, Stir in the broth, mushrooms, potatoes, and carrots.

5. Return the beef to the pot (set on top of the potatoes and carrots and nestle them around the meat, and bring the liquid to a boil.

6. Cover the pot and transfer to the oven. Cook until the beef is fork-tender, about 3 hours, turning the beef over halfway through and adding more beef broth as needed.

7. Transfer the beef to a cutting board. Tent with foil and let stand for 15 minutes. Remove the mushrooms, potatoes and carrots, place in a covered bowl to keep warm.

8. Meanwhile, spoon any excess fat off the top of the pan juices. Using an immersion blender, blend the pan juices, bits and onion until smooth. Add the rosemary and thyme. 

9. Bring sauce to a simmer and simmer for 5 minutes. Season with salt and pepper to taste. Remove the rosemary and thyme.

10. If you want to make a gravy with the sauce, pour mixture into a bowl. In the original pan place 1/4 c. of the sauce and 2 tsp. of flour. Cook on medium until the flour mixture becomes light brown in color and thickens. 

11. Add 1/2 c. whole milk or light cream and the majority of the remaining sauce leaving about 1/2 c. to drizzle over the meat when serving. Simmer on medium for approximately 5 minutes.

12. Cut the beef into 1 inch pieces and place on a platter. Pour sauce over the meat and serve the remaining gravy or sauce on the side.