Ingredients
4 ounces butter
1/2 ounce garlic
1/2 lb carrot
3/4 lb onion
1/2 ounce fresh thyme
3 lbs shoulder beef
4 ounces flour
6 tablespoons beef base
1/2 lb celery
2 diced tomatoes
1 cup Burgundy wine
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Sear meat in stockpot in butter. Add flour and wine, beef base and tomatoes. Dice carrots, celery, onion and add fresh thyme. Simmer for 40 minutes to an hour, or until desired doneness. Once cooked, remove meat and let cool before slicing. Pour gravy through sieve to remove all the vegetables, saving gravy to use with meat. Once meat has cooled, slice and place in a pan. Add gravy, wrap pan and reheat in oven to 165 degrees.
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Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
Enameled Dutch oven for braising, bread baking, stewing