Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat dry 2 pounds of beef chuck with paper towels, season liberally with 1 teaspoon salt and 1/2 teaspoon black pepper, then heat 2 tablespoons of sunflower oil in a large Dutch oven over medium-high heat and sear the beef in batches until deeply browned on all sides, about 5-7 minutes per batch, then remove and set aside.

2. 2

   Add 1 large chopped yellow onion and 2 medium roughly chopped carrots to the same pot, reducing heat to medium, and sauté until softened, about 8-10 minutes, scraping up any browned bits from the bottom of the pot.

3. 3

   Stir in 4 minced cloves of garlic and cook for 1 minute until fragrant, then pour in 1/2 cup of dry red wine to deglaze the pot, scraping up any remaining browned bits and allowing the liquid to reduce by half, about 3-5 minutes.

4. 4

   Whisk together 4 cups of beef broth with 1/4 cup of dark miso paste in a separate bowl until smooth, then return the seared beef to the Dutch oven, add the miso broth, 2 bay leaves, 2 medium chunked potatoes, and 1/2 head of roughly chopped green cabbage, ensuring everything is submerged or covered by liquid.

5. 5

   Bring the liquid to a simmer, then cover the Dutch oven tightly and transfer it to a preheated 325 F (160 C) oven to braise for 2.5 to 3 hours, or until the beef is fork-tender.

6. 6

   Carefully remove the Dutch oven from the oven, stir the braise gently, adjust seasoning with additional salt and pepper if necessary, then ladle generous portions into serving bowls and garnish with 1/4 cup of fresh chopped dill before serving immediately.