A flavorful and tender beef dish perfect for family dinners or gatherings.
Cut the beef roast into large chunks.
Cutting the beef into chunks ensures even cooking and allows the flavors to penetrate better.
Heat a heavy-bottomed pot over medium heat and sear the beef chunks until browned on all sides. Remove and set aside.
Searing the beef locks in juices and adds a rich flavor to the dish.
In the same pot, sauté the onions, garlic, carrots, and celery until softened.
Use the same pot to retain the flavorful bits from searing the beef.
Add the rosemary, basil, paprika, bay leaves, and peppercorns to the pot and stir.
Blooming the spices in the hot pot enhances their aroma and flavor.
Pour in the dry white wine and Worcestershire sauce, scraping the bottom of the pot to deglaze.
Deglazing lifts the flavorful bits stuck to the pot, enriching the sauce.
Return the beef to the pot, add enough water to cover, and bring to a boil. Reduce heat, cover, and simmer for 2 hours.
Simmering slowly ensures the beef becomes tender and absorbs the flavors.
Serve the beef with the sauce over mashed potatoes, noodles, or rice.
Garnish with fresh herbs for a touch of color and added flavor.
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