• 2.5 lbs (1.1 kg) boneless beef chuck, cut into 2-inch pieces
• salt, to taste
• black pepper, to taste
• 2 Tbsp (28 g) butter
• 1 Tbsp (13 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.

• 1.5 (240 g) carrots
• 2 stalks (150 g) celery
• 0.25 red onion
• 0.5 bottle red wine
• 1 ¹⁄₂ cups (360 g) beef broth
• 1 head 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.

• 4 lbs (1.8 kg) Yukon Gold potatos
• water, heavily salted
• 1 to 1 ¹⁄₂ cups (240 to 360 g) milk
• 3 Tbsp (43 g) butter
• ¹⁄₂ 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.

• 1 Tbsp, 1 ¹⁄₂ tsp (20 g) olive oil
• 0.5 (100 g) onion
• 1.5 carrots, diced
• 2.5 stalks celery, diced
• 5 cloves garlic, minced
• 1 Tbsp, 1 ¹⁄₂ tsp to 2 Tbsp (24 to 32 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.

• 2 Tbsp (28 g) butter, melted
• 2 Tbsp (15 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.

• ¹⁄₄ cup (25 g) grated parmesan cheese

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