When the weather turns cold, diners crave stews and braises—like this one, where chunks of beef are slowly cooked in red wine along with chunks of aromatic vegetables. Garnish with fresh parsley or other fine herbs.
- Heat the oven to 300 degrees. In a heavy casserole, heat the beef tallow. Add beef to the pan and season with salt and pepper. Sear the meat until it reaches a deep-brown color, about 5 minutes on each side. Remove and set aside.
- Add the onion, carrot and celery to the pan along with herbs and cloves. Stir in flour and tomato purée. When the vegetables soften, set aside with beef. Add red wine, bring to a boil over high heat and reduce by half.
- Add beef stock. Return the beef and vegetables to the casserole. Lower the heat to a simmer and cover. Place in oven for 2½ hours. Uncover and continue cooking until meat is tender and the sauce has thickened.
- To serve, scoop out the inside of the bread boules and heat according to the package instructions. Serve stew inside the baked boule, garnished with pearl onions and minced parsley.