It's a hearty and flavorful stew made with tender beef chuck boneless dekel, vegetables, herbs, and red wine.
2 lbs beef chuck boneless dekel
2 tbsp olive oil
1 large onion, chopped
4 cloves garlic, minced
1 tbsp tomato paste
1 cup beef broth
1 cup red wine
2 bay leaves
2 sprigs thyme
2 sprigs rosemary
Salt and pepper, to taste
Preheat oven to 325°F.
Heat olive oil in a large Dutch oven over medium-high heat. Add chopped onion and sauté until soft and translucent, about 5 minutes. Add minced garlic and sauté for another minute.
Add beef chuck boneless dekel and sear on all sides until browned, about 5-7 minutes.
Add tomato paste, beef broth, and red wine to the Dutch oven. Stir to combine.
Add bay leaves, thyme, and rosemary to the Dutch oven. Season with salt and pepper, to taste.
Cover the Dutch oven and place it in the preheated oven. Cook for 2 1/2 to 3 hours, or until the beef is tender and falling apart.
Remove the Dutch oven from the oven and let it sit for 10 minutes before serving. Remove the bay leaves, thyme, and rosemary sprigs.
Serve the beef chuck boneless dekel with your favorite sides, such as mashed potatoes or roasted vegetables.