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1
Preheat the oven to 350 degrees F.
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2
Pat the beef dry with paper towels and season with salt and pepper.
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3
In a heavy 6-quart pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat.
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4
Add the beef and cook until browned on all sides, about 12 minutes.
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5
Remove the beef and set aside.
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6
Reduce the heat to medium.
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7
Add the remaining oil and the onions.
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8
Cook, stirring frequently, until tender, about 8 minutes.
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9
Add the garlic and cook for 1 minute until aromatic.
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10
Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon.
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11
Stir in the broth and mushrooms.
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12
Return the beef to the pot and bring the liquid to a boil.
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13
Cover the pot and transfer to the oven.
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14
Cook until the beef is fork-tender, about 3 hours, turning the beef over halfway through and adding more beef broth, as needed.
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15
Transfer the beef to a cutting board.
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16
Tent with foil and let stand for 15 minutes.
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17
Meanwhile, spoon any excess fat off the top of the pan juices.
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18
Using an immersion blender, blend the pan juices and vegetables until smooth.
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19
Add the rosemary and thyme.
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20
Bring to sauce to a simmer and simmer for 5 minutes.
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21
Season with salt and pepper, to taste.
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22
Cut the beef into 1-inch pieces and place on a platter.
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23
Spoon some of the sauce over the meat and serve the remaining sauce on the side.
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24
Cook's Note: The cooked pan juices and vegetables can also be pureed in a blender.
