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1
Season the meat all over with 2 teaspoons each of the salt and pepper.
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2
Dip the meat in the flour, then shake off any excess.
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3
In a large Dutch oven, melt 2 T of the butter in 2 T oil over medium-high ehat until very hot.
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4
Working in batches, brown the beef until golden all over, about 10 minutes.
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5
Transfer the meat to a paper towel-lined platter to drain.
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6
Add more oil, a tablespoon at a time, as needed, if the pat starts to dry up.
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7
Add the remaining 1 tablespoon butter and 1 tablespoon oil to the pan.
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8
Stir in the mushrooms, carrots, onion, and garlic.
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9
Cook until the vegetables have softened, about 7 minutes.
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10
Stir in the remaining 1/4 teaspoon each salt and black pepper.
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11
Stir in the tomato paste and cook for 1 minute.
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12
Transfer the vegetables to the platter with the meat.
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13
Pour the wine into the pan; simmer, scraping up any browned bits from the bottom of the pan, until the wine has reduced by half, 15-20 minutes.
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14
Return the meat and vegetables to the pan.
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15
Tie the thyme and rosemary together with kitchen string and drop the bundle into the pan.
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16
Bring the mixture to a boil.
-
17
Immediately reduce to a simmer, cover, and cook until the meat is very tender, 2 to 2 1/2 hours.
