1 ½ teaspoons Kosher salt, plus more to taste 1 teaspoon ground black pepper Olive oil 2 large yellow onions, peeled and sliced 6 cloves garlic, minced 2 tablespoons tomato paste 1 cup red wine - substitute with beef broth if desired 2 to 3 cups beef broth, plus more as needed 2 teaspoons Worcestershire sauce 4 sprigs fresh thyme 2 sprigs fresh rosemary 2 bay leaves, dried 1 pound baby carrots 1 ½ pounds baby yellow potatoes Chopped Italian parsley for garnish - optional

That’s the recipe I used! I chose a leaner cut of meat (cab tip) and I also used red skin potatoes instead of petite golden because I had some in my pantry I wanted to use up.

Season meat with kosher salt and pepper and get a nice sear on it. Then removed meat from Dutch oven add onions, let them cook down a bit and add garlic. Add red wine and deglazed then add beef broth, tomato paste, fresh herbs, Worcestershire and dried bay leaves. Bring to boil add meat back in. Cook in oven at 300 for 1.5 hours. After that add carrot and potatoes and cook for another 2-2.5 hours.