• 5 lbs (2.3 kg) boneless beef chuck, cut into 2-inch pieces
• salt, to taste
• black pepper, to taste
• ¹⁄₄ cup (57 g) butter
• 2 Tbsp (27 g) olive oil

Season the chuck steak liberally with salt and pepper. Brown in a searing-hot Dutch oven with butter and olive oil; remove the beef.

• 3 (480 g) carrots
• 4 stalks (310 g) celery
• 0.5 red onion
• 1 bottle red wine
• 3 cups (720 g) beef broth
• 2 heads garlic, halved
• rosemary, tied
• fresh thyme, tied

Add carrots, celery, and red onion to the same pot and cook 3–4 minutes. Return beef; add red wine, beef broth, halved garlic heads, and tied rosemary and thyme. Cover and cook at 325°F for about 3 hours, until meat falls apart.

• 8 lbs (3.6 kg) Yukon Gold potatos
• water, heavily salted
• 2 to 3 cups (470 to 710 g) milk
• ¹⁄₃ cup, 2 tsp (85 g) butter
• 1 cup Gruyère cheese

Boil Yukon Gold potatoes in heavily salted water until tender; drain and steam-dry with tea towels for 5 minutes. Rice or mash, then fold in milk, butter, and 1/2 cup of the Gruyère.

• 3 Tbsp (40 g) olive oil
• 1 (200 g) onion
• 3 carrots, diced
• 5 stalks celery, diced
• 10 cloves garlic, minced
• 3 Tbsp to ¹⁄₄ cup (49 to 65 g) tomato paste

Heat olive oil in a 17-inch skillet. Cook diced yellow onion, diced carrots, and diced celery until soft. Add minced garlic and tomato paste and mix to combine; turn off heat.

• ¹⁄₄ cup (57 g) butter, melted
• ¹⁄₄ cup (31 g) all-purpose flour

Strain the braising liquid into the skillet and bring to a low simmer. Stir together melted butter and flour into a slurry, then stir it into the pan and season to taste to thicken the sauce.

• ¹⁄₂ cup (50 g) grated parmesan cheese

Spoon mashed potatoes over the beef mixture. Sprinkle with the remaining cheeses over the top.