Red Wine Beef Stew

Directions

1. 1
   Season the meat all over with 2 teaspoons each of the salt and pepper.
2. 2
   Dip the meat in the flour, then shake off any excess.
3. 3
   In a large Dutch oven, melt 2 T of the butter in 2 T oil over medium-high ehat until very hot.
4. 4
   Working in batches, brown the beef until golden all over, about 10 minutes.
5. 5
   Transfer the meat to a paper towel-lined platter to drain.
6. 6
   Add more oil, a tablespoon at a time, as needed, if the pat starts to dry up.
7. 7
   Add the remaining 1 tablespoon butter and 1 tablespoon oil to the pan.
8. 8
   Stir in the mushrooms, carrots, onion, and garlic.
9. 9
   Cook until the vegetables have softened, about 7 minutes.
10. 10
    Stir in the remaining 1/4 teaspoon each salt and black pepper.
11. 11
    Stir in the tomato paste and cook for 1 minute.
12. 12
    Transfer the vegetables to the platter with the meat.
13. 13
    Pour the wine into the pan; simmer, scraping up any browned bits from the bottom of the pan, until the wine has reduced by half, 15-20 minutes.
14. 14
    Return the meat and vegetables to the pan.
15. 15
    Tie the thyme and rosemary together with kitchen string and drop the bundle into the pan.
16. 16
    Bring the mixture to a boil.
17. 17
    Immediately reduce to a simmer, cover, and cook until the meat is very tender, 2 to 2 1/2 hours.