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1
Preheat the oven to 325 degrees F.
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2
Season the chuck with the salt and pepper, to taste.
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3
In a large oven safe Dutch oven (prefer porcelain coated cast iron) over medium-high heat, add the olive oil and heat until just smoking.
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4
Add the beef in batches, being careful not to crowd and be sure to brown the meat on all sides.
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5
Remove the meat from the pan to a baking sheet, or something that can catch the juices.
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6
Add the onions and carrots to the Dutch oven and pan and cook for 5 to 6 minutes, the moisture from the onions will loosen the fond, so stir often.
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7
Add the peppers and the shallots and cook until caramelized and all of the liquid is evaporated.
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8
Stir in the tomato paste and allow to cook out the raw acidic flavor, about 1 minute.
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9
Add in the caraway, sweet and hot paprika, the red chili flakes, the marjoram, and thyme.
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10
Deglaze with the balsamic and let reduce for 2 minutes.
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11
Slowly add the stock, then add the beef and any juices collected from the meat.
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12
Add the bay leaves, season with salt and pepper, to taste, and stir gently to combine.
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13
Cover and cook in the preheated oven for 2 hours, stirring occasionally.
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14
Adjust the seasoning with salt and pepper, to taste, and serve with Grilled Polenta, if desired.
