Instructions:
Preparation: Start by drying the beef thighs and seasoning them generously with salt and pepper. Lightly dust each piece with flour, ensuring a thin, even coating.
Brown the meat: Heat a good splash of olive oil in a heavy-bottomed pot or pot over medium-high heat. Sear the beef thighs until they develop a rich, golden crust on both sides, then remove them from the pot and set aside.
Vegetable base: In the same pot, add a little more olive oil if necessary and sauté the onion, garlic, celery and carrot until they begin to soften and brown. This aromatic base will add depth to the dish.
Deglazing: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine reduce slightly before continuing.
Stew: Return beef thighs to the pot. Add the diced tomatoes, beef broth, and herbs. Bring the mixture to a simmer, then cover and reduce the heat to low. Let it simmer for about 2 to 3 hours, or until the meat is tender and falling off the bone.
Finishing Touches: Once the meat is tender, add the cream for a luxurious texture. Adjust the seasoning with salt, pepper and a pinch of cumin to taste. Simmer for a few more minutes to let the flavors blend.
Serving: Discard the bay leaves and rosemary sprig. Serve braised beef thighs garnished with chopped parsley, along with your choice of mashed potatoes, polenta, or a simple risotto to soak up the rich, flavorful sauce.
Enjoy your meal with a sense of accomplishment, knowing you’ve created a hearty, comforting dish that’s perfect for any special occasion or cozy night in.
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