Beef with carrots

December 16, 2009

Serves 4 with leftovers

2 tablespoons olive oil 2 tablespoons butter 2 1/2 pounds boneless stew beef (such as chuck, top or bottom round, shank), cut into 1 1/2-inch pieces 1 red onion, thinly sliced 3 sprigs fresh thyme 1 pound (about 8) carrots, cut into 1-inch pieces 1 stalk celery, cut into 1/2-inch pieces 1/2 cup dry white wine 4 cups cold water, or more if necessary 1 bay leaf Salt and pepper, to taste 1.

In a large flameproof casserole or Dutch oven over medium heat, heat 1 tablespoon of the oil. When it is hot, add the butter. When it melts, add half the meat to the pan. Cook, without moving the meat, for 3 to 4 minutes or until it is brown. Turn the meat and brown the other sides for 3 to 4 minutes. Remove the meat from the pan and brown the remaining meat in the same way; remove it from the pan with any juices from cooking.

2. Add the remaining 1 tablespoon olive oil to the pan. Add the onion and 1 spring of thyme. Cook, stirring often, for 5 minutes.

3. Add the carrots and celery and cook 2 minutes more. Add the white wine and return the meat and its juices to the pan. Add the water - it should just cover the meat - with the bay leaf, salt, and pepper. Bring to a boil, lower the heat, and cover the pan. Simmer, stirring occasionally, for 2 hours or until the meat is very tender when pierced with a skewer. Serve with brown rice. Garnish with remaining thyme. Béatrice Peltre