Ingredients

• 3 pound beef shoulder, cut into 2-inch chunks
• 2 tablespoon vegetable oil
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 3 tablespoon all-purpose flour
• 2 yellow onion, diced
• 4 clove garlic, minced
• 2 cup dry red wine
• 3 cup beef broth
• 2 tablespoon tomato paste
• 1 pound mushrooms, quartered
• 1 pound pearl onions, peeled
• 2 carrot, cut into 1-inch pieces
• 2 stalk celery, cut into 1-inch pieces
• 3 sprig fresh thyme
• 2 bay leaf
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Dijon mustard

Steps

1. Pat the beef shoulder chunks dry with paper towels. Season all sides evenly with kosher salt and black pepper.
2. Dust the seasoned beef chunks lightly with flour, shaking off excess.
3. Heat vegetable oil in a Dutch oven over medium-high heat until shimmering.
4. Working in batches to avoid crowding, sear the beef chunks for 3-4 minutes per side until deep golden brown. Transfer to a plate.
5. Continue searing remaining beef in batches and set all aside.
6. In the same pot, add the diced onions and cook for 3-4 minutes until softened.
7. Add minced garlic and tomato paste, stirring constantly for 1-2 minutes until fragrant.
8. Deglaze the pot by pouring in the red wine, scraping up all the browned bits from the bottom with a wooden spoon. Simmer for 2 minutes.
9. Return all seared beef to the pot. Add beef broth, Worcestershire sauce, Dijon mustard, carrots, celery, thyme sprigs, and bay leaves.
10. Bring the mixture to a boil, then reduce heat to low, cover with the lid, and simmer for 90 minutes.
11. Add the pearl onions and mushrooms to the pot.
12. Cover and continue braising for another 45-60 minutes until the beef is fork-tender and vegetables are cooked through.
13. Remove and discard the thyme sprigs and bay leaves.
14. Taste the braising liquid and adjust seasoning with salt and pepper as needed.
15. Ladle the beef and vegetables into serving bowls and spoon the rich braising liquid over the top. Serve hot.