1-Start by prepping your ingredients: Begin with the beef: season 3 ½ to 4 pounds of beef chuck roast generously with salt and pepper, then refrigerate it uncovered for 12 to 48 hours to enhance flavors.

2-Once ready, heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Sear the beef until it’s golden brown, about 3 to 4 minutes per side, then set it aside. Next, sauté 1 peeled julienned yellow onion and 2 thinly sliced leeks with a bit of salt for 4 to 6 minutes, then lower the heat to medium and cook for another 10 minutes until browned.

3-Add 6 thinly sliced garlic cloves and cook for 30 to 45 seconds until fragrant. Deglaze the pot with ¼ cup red wine, letting it cook until absorbed, then stir in 3 tablespoons of tomato paste and cook for 2 to 3 minutes. Pour in the remaining ¾ cup of red wine, 6 cups of beef stock, 2 bay leaves, 8 to 10 sprigs of fresh thyme, and 8 to 10 fresh parsley stems with leaves, seasoning with salt and pepper as needed.

4-Return the beef to the pot, bring everything to a boil, cover, and place in a 325°F oven for 3 ½ to 4 hours until fork-tender, reaching an internal temperature of 200° to 210°F. About 70 minutes before it’s done, add 2 pounds of baby Yukon potatoes, 6 regular or 10 baby tri-colored carrots cut into 2-inch pieces, 4 ribs of celery cut into 2-inch pieces, 2 peeled parsnips cut into 2-inch pieces, and 1 peeled rutabaga cut into 1-inch cubes.

5-After cooking, carefully remove the beef. To thicken the sauce, mix ½ cup softened unsalted butter with 1 tablespoon all-purpose flour to make a beurre manié, stir it into the pot, and cook over low to medium heat for 3 to 5 minutes. Optionally, add 1 tablespoon red wine vinegar and Worcestershire sauce to taste, then return the beef to the pot and serve.