After going to Underwood Family Farms last weekend and picking fresh veggies, I was inspired to come home and make a hearty meal. What’s better than red wine braised beef chuck? It’s the definition of a comforting home cooked meal. And, let’s not forget the smell that envelopes the house. Every spoonful is a warm hug oozing with flavor and deliciousness.

Let’s get started shall we?

In a large bowl, place the cubed beef, flour, 1 tbsp salt & pepper. Set aside.

In a dutch oven, sear the beef in batches on medium heat until moderately browned all over. Transfer to a plate and set aside.

Wash and prep the veggies. Wrap fresh rosemary and thyme with cooking twine.

Add the onion, celery and carrots in the same pot. Cook for 2 minutes then add the diced pancetta and garlic. Cook for an additional 2-3 minutes, stirring everything frequently. Add tomato paste and combine everything then add mushrooms, red wine, bay leaf and a sprig of herbs (rosemary & thyme combined). Bring to boil then cover and turn to low heat and let simmer until meat is tender for about 2 hours. Remove the lid and add butter. Remove the bay leaf and bunch of rosemary and thyme. Season with salt & pepper to taste.