Braised Beef

Ingredients:

Method:

Preheat oven to 230 ℃ / 450 ℉.
Beef:
- On a baking sheet place parchment paper, place rack on top of paper. In a bowl, add Beef, Salt, and Pepper, toss until well mixed. Add Oil, toss until Beef well coated with Oil. Place Beef on rack, roast for 35 minutes. Place Beef, and drippings in a bowl, set aside.
In a large bottomed pot on medium high heat, add Oil, allow to get hot. Add Onion, lightly season with Salt, Pepper, and Garlic Plus. Sauté Onion for 5 minutes. Add Celery, sauté for 4 minutes. Add Carrot, lightly season with Salt, Pepper, and Garlic Plus. Sauté Carrot for 5 minutes.
Reduce heat to medium. Make a well in centre of the pot, add a little Oil if required. Add Garlic, sauté for 30 seconds, mix well. Add Beef, and Drippings to the pot.
Deglaze pot with Wine, allow Wine to mostly reduce. Add Salt, Pepper, Bay Leaves, and Rosemary to the pot, mix well.
Add Tomatoes, and Stock, mix well. Cover bring to a simmer, reduce heat to medium low, simmer for 1 hour, stirring occasionally. Add Potatoes, bring back to a simmer, cover, simmer for 1 more hour.
Roux:
- In a small skillet on medium heat, add Butter. Allow Butter to melt and stop bubbling, (2 minutes). Add in Flour, stir constantly for 3 minutes. Add Roux to pot, mix until Sauce thickens.