3hr · 6 servings Ingredients 4 lbs beef chuck roast, cut into large (3-4″) pieces 2 tablespoons neutral oil 1 yellow onion, chopped 2 large leeks (white and light green parts only), rinsed and sliced 4 garlic cloves, peeled and thinly sliced 3 large carrots, peeled and chopped 2 cups red wine, like merlot or cabernet sauvignon 2 cups beef stock, homemade is preferrable (see notes above) Fresh thyme sprigs 2–3 dried bay leaves Kosher salt Freshly ground black pepper Fresh minced chives, for serving MASHED POTATOES, for serving Full Recipe: https://somuchfoodblog.com/red-wine-braised-beef