• 1 Tbsp butter
• 1 Tbsp olive oil
• 1½ lb boneless beef chuck, cut into 2” pieces
• 1 medium size onion, coarsely chopped
• 2 cloves garlic, mince
• 2 Tbsp flour
• 1 tsp salt
• 1 tsp pepper
• 2 cups carrots, ½” thick
• 5 small red potatoes, cut into 8 pieces each
• ½ cup chopped fresh parsley
• 1 Tbsp dijon mustard
• 1 cup dry red wine
• 1 cup beef broth
• ½ cup red wine vinegar
• optional: 1 tsp dried thyme
• 1½ cups flour
• ½ tsp salt
• ½ cup butter
• ¼ cup ice water

Melt butter and oil, add beef and brown. Remove to medium size casserole. Sauté the onion and garlic in same skillet for 2 minutes. Add to casserole. Mix the flour, salt and pepper and sprinkle over the beef.

Toss to coat all. Add the carrots, potatoes, parsley, mustard, wine, broth, vinegar, thyme and brown sugar to the beef, and stir to combine. Heat to boiling over medium heat. Cover and place in oven. Bake at 350º for 1 ½ hours. Remove lid last ½ hour.

Place Pâté Brisee on top:

Mix flour and salt in mixing bowl.

Cut in butter until mixture resembles coarse meal.

Add water and blend into flour mixture.

Turn the dough onto lightly floured surface and press large chunks of dough away from you with the heel of your hand.

Gather the dough into a ball and repeat.

Shape dough into a thick circle, wrap in plastic, and refrigerate 20 minutes before using.