- begin by warming up the beef stock until simmering and add the bones with marrow and let simmer 5 minutes until the marrow softens, then scoop it out and whisk it into the beef stock until smoother
- add 1 tbsp salt and 1 tsp of ground pepper to the large pieces of beef and in a dutch oven on the stovetop, brown the meat with 2 tbsp butter, until seared but still pink inside, at medium high heat for 7-8 minutes, then remove and let cool
- add 2 tbsp of olive oil to the dutch oven and add the larger pieces of vegetables (1 carrot, 1 parsnip, 2 onions, 1 celery, 2 garlic cloves, all cut or split in half) and brown for 4-5 minutes at medium-high heat
- preheat oven to 145°C
- in the dutch oven, add the beef stock with bone marrow, crushed anchovies, 1 clove crushed garlic, chocolate, cocoa powder, brewed coffee, dried or fresh herbs, molasses, balsamic vinegar, beef concentrate (or soy sauce), worcestershire sauce and the beer and bring to a boil then reduce heat to medium and simmer for 10 minutes
- cut the larger pieces of beef into smaller cubes (4 x 4 cm) and toss with the flour to coat well and add to the dutch oven
- place the dutch oven in the preheated oven, half-covered with a lid and let bake for 80-90 minutes, stir every 25-30 minutes
- cut or dice the remaining vegetables (1 carrot, 1 onion, 1 parsnip, 1 celery) into smaller pieces, crush 1 clove of garlic (leave the baby potatoes and small pearl onions for now) and cook for 5 minutes at medium-high heat in a large pan with 2 tbsp olive oil, 1 tbsp salt and 1 tsp pepper, until browned, transfer to a dish and then also brown the baby potatoes and pearl onions (leave them whole) in the pan for 5 minutes
- after the 90 minutes of oven-baking time, remove the larger pieces of vegetables from the dutch oven and the dried herbs (bouquet garni), add the new vegetables (diced and whole) and let bake for another 45 minutes and check if the meat is tender or is starting to get too cooked, if yes remove meat and let vegetables bake in the oven alone*
*note : because meats and meat cuts differ from country to country, check that your meat is not overcooking in the oven, if it seems too cooked, use tongs to remove the meat pieces before you add the extra vegetables and let the vegetables cook on their own in the sauce for 45 minutes, until the vegetables are tender, you will add the meat back in later
- after 45 minutes, remove the dutch oven and check if the broth is thick enough, if not remove ½ cup of broth and add 2 tbsp of corn starch, mix well and then add back to the dutch oven and stir well, then place meat back inside (if you removed it earlier on), stir well and let bake, uncovered for another 15 minutes
- serve warm, with bread and beer and garnished with flat-leaf parsley and chopped chives.
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