Beef Recipe

Marinate beef

Place the beef cubes in a bowl. Add soy sauce, red wine (or beef broth), olive oil, Worcestershire sauce, brown sugar, minced garlic, black pepper, and 1 tsp kosher salt. Toss to combine, cover, and refrigerate for at least 30 minutes or up to 4 hours. Remove from fridge 15 minutes before cooking to come toward room temperature.

Sear beef

Heat a large heavy-bottomed Dutch oven or skillet over medium-high heat. Add a thin film of oil if pan is dry. Working in batches to avoid crowding, pat beef cubes dry with paper towel and sear until deeply browned on all sides, about 2–3 minutes per side. Transfer seared beef to a plate and set aside.

Sweat vegetables

Lower heat to medium. In the same pot, add the onion, carrots, and celery. Add a pinch of salt and cook, stirring occasionally, until softened and starting to brown, about 6–8 minutes. Add the halved mushrooms and smashed garlic cloves and cook 3–4 more minutes until mushrooms release their liquid.

Deglaze

Stir in the tomato paste and cook 1 minute to remove raw flavor. Pour in red wine or the reserved 1/4 cup beef broth and red wine vinegar (if using) to deglaze, scraping up browned bits from the bottom of the pan with a wooden spoon.

Combine and simmer

Return the seared beef and any accumulated juices to the pot. Add the beef broth, bay leaf, and thyme sprigs. Bring to a gentle simmer, then reduce heat to low, cover partially, and cook for 1.5–2 hours until beef is fork-tender. Check every 30 minutes and skim excess fat if needed.

Finish sauce

When beef is tender, remove bay leaf and thyme stems. If sauce is thin, whisk the cornstarch with cold water to make a smooth slurry and stir into the simmering sauce. Cook for 2–3 minutes until sauce thickens. Stir in the butter and adjust seasoning with salt and pepper to taste.

Spoon the beef and vegetables into a serving dish, spoon sauce over the top, sprinkle with chopped fresh parsley, and serve hot. Suggested accompaniments: mashed potatoes, rice, or buttered egg noodles.