Ingredients:
- Tea Rubs: 2 tablespoons (A blend of black tea, green tea, and any other fragrant tea leaves)
- Beef Chuck or Brisket: 3 lbs, cut into 1.5-inch cubes
- Bacon: 4 slices, diced
- Onion: 1 large, chopped
- Carrot: 2 medium, peeled and chopped
- Celeriac: 1 medium, peeled and chopped (or substitute with potatoes)
- Garlic: 4 cloves, minced
- Tomato Paste: 2 tablespoons
- Red Wine: 1 cup
- Beef Stock: 4 cups
- Thyme: 1 teaspoon, dried or fresh
- Bay Leaves: 2
- Salt: To taste
- Pepper: To taste
- Flour: 3 tablespoons
- Olive Oil: 2 tablespoons
- Fresh Parsley: Chopped, for garnish
Instructions:
- Prepare the Tea Rubs: Crush the tea leaves finely using a mortar and pestle or a spice grinder. Mix the crushed tea leaves with salt and pepper to taste to create a rub.
- Season the Beef: Pat the beef cubes dry with paper towels. Rub the tea mixture evenly over all the beef cubes.
- Brown the Beef: Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the beef cubes and brown on all sides. Remove the beef from the pot and set aside.
- Sauté the Aromatics: In the same pot, add the diced bacon and cook until crispy. Add the chopped onion, carrot, and celeriac, and cook until the vegetables begin to soften, about 5 minutes. Add the minced garlic and cook for an additional 1 minute.
- Add Tomato Paste: Stir in the tomato paste and cook for 1 minute to allow the flavors to meld.
- Deglaze the Pot: Pour in the red wine and scrape up any browned bits from the bottom of the pot. Cook until the wine is reduced by half.
- Combine with Stock and Seasonings: Add the beef stock, thyme, and bay leaves to the pot. Bring to a simmer.
- Simmer the Stew: Return the browned beef to the pot, cover, and transfer to the preheated oven. Bake for 2.5 to 3 hours, or until the beef is tender.
- Check for Doneness: The beef should be fork-tender. If necessary, continue to simmer on the stovetop until the desired tenderness is reached.
- Thicken the Sauce (optional): If the sauce is too thin, mix the flour with a little water to form a paste and stir it into the stew. Simmer for a few minutes to thicken.
- Garnish and Serve: Remove the bay leaves and stir in the chopped fresh parsley. Serve the stew hot, garnished with additional parsley if desired.