Beef Burgundy Stew

Directions

1. Heat oven to 300 degrees.
2. Open bottle of wine.
3. Place beef on a cutting board and season with 2 tsp. pepper and 1 Tbsp. kosher salt. You can do this up to one day in advance, storing the beef in the fridge until you’re ready to cook.
4. Cut root ends off 3 onions, then cut each onion in half through the cut ends. Remove and discard peels, then cut each in half again (you should have 12 quarters total). Transfer to a medium bowl.
5. Peel carrots. Cut off and discard tops. Cut carrots into large chunks. If the top halves of carrots are particularly thick, cut those in half lengthwise. Transfer carrots to another medium bowl.
6. Smash 8 garlic cloves with the side of chef’s knife. Peel off and discard skins. Add all but 2 garlic clove to bowl with carrots, reserving 2 cloves for later.
7. Pour avocado oil into Dutch oven and increase heat to medium-high. Using tongs, add beef and cook, undisturbed until well browned on one side, 7 minutes. Turn and cook until well browned on the other side, 5–7 minutes longer. Transfer beef to platter.
8. Reduce heat to medium. Add onions to pot cut side down. Cook, undisturbed, until golden brown on one side, 2–3 minutes. Turn and cook until browned on the other side, 2–3 minutes longer. Add carrots, garlic, 4 sprigs thyme, and 2 Tbsp. miso; season with salt. Cook, stirring occasionally, until garlic is just beginning to turn golden and miso coats bottom of pot, about 2 minutes.
9. Sprinkle 2 Tbsp. flour evenly over vegetables and cook, stirring, until veggies are coated, about 30 seconds.
10. Add the rest of your bottle of wine to pot, scraping bottom of pot with a wooden spoon to get up any stuck bits, and bring to a simmer.
11. Cook, stirring, until you can no longer smell the alcohol, about 2 minutes.
12. Stir in tomato paste until it becomes smooth in the wine base.
13. Place beef back into pot along with any juices that have accumulated. Add 2 cups bone broth (or enough to just barely cover beef). Return to a simmer, cover pot with lid, then transfer to oven.
14. Bake 1 hour and 30 minutes. Uncover pot, giving everything a good stir, and continue to cook until beef is very tender, 30–60 minutes longer. If you want to include potatoes, add them to the pot for the final hour of cooking.
15. While the beef is cooking, finely chop 1 cup parsley and transfer to a small bowl. Finely grate reserved garlic clove into bowl with parsley and toss to combine.
16. Serve with parsley garlic topping and a side of toasted sourdough.