Karoline Boehm-Goodnick for The Boston Globe

Serves 6 with leftovers

You can make this in a very large Dutch oven (or a casserole that will go on a flame and into the oven) or in a heavy-based roasting pan, in which case use foil as the cover.

2 pieces (3 pounds each) beef chuck
Salt, to taste
½ cup flour
¼ cup coarsely ground black pepper
5 tablespoons canola oil
3 onions, sliced
3 cloves garlic, sliced
1 bottle red wine
2 cups beef stock

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1. Set the oven at 350 degrees. Season both sides of the beef generously with salt. On a large plate, combine the flour and black pepper. Dip the beef into the flour to coat both sides, shaking off the excess.

2. In a large flameproof casserole over medium high heat, heat 4 tablespoons of the canola oil. Add 1 piece of beef to the pan and cook for 10 minutes on each side, without moving, or until well browned. Transfer to a large bowl. Add the remaining 1 tablespoon oil to pan. Brown the other piece of meat in the same way and transfer to the bowl.

3. Add the onions and garlic to the pan. Cook, stirring, for 8 minutes. Pour in the wine and bring to a boil over high heat, stirring the bottom of the pan to release any sediment. Lower the heat and simmer the mixture until the volume reduces by half.

4. Remove the pan from the heat. Return the meat and any juices in the bowl to the pan. Pour the stock around meat, leaving ¼ inch of the meat exposed at the top.

5. Place a sheet of parchment paper directly on the meat. Cover the pan and transfer to the oven. Cook for 2½ hours; if the meat is crowded in the pan, move the pieces so a different one is on top. Remove the lid and continue cooking for 30 minutes or until the meat is tender but not falling apart. Total braising time is 3 hours.

6. Remove meat from pan, and set aside for 30 minutes. Reserve ½ of 1 chuck roast for the creamed beef. Strain the cooking juices into a saucepan. Reserve 1 cup of onions for the creamed beef; set the rest of the onions aside.

7. Bring the cooking juices to a boil over high heat. Skim the surface thoroughly. Lower the heat and simmer until the mixture reduces by half. Reserve ½ cup of the cooking juices for the creamed beef. Add the reserved onions to the remaining juices.

8. Slice the beef and serve with onions, buttered noodles, and peas. Ladle cooking juices over each plate. Karoline Boehm Goodnick