• 10 lbs (4.5 kg) boneless beef chuck, cut into 2-inch pieces
• salt, to taste
• black pepper, to taste
• ¹⁄₂ cup (110 g) butter
• ¹⁄₄ cup (54 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.

• 6 (960 g) carrots
• 8 stalks (620 g) celery
• 1 red onion
• 2 bottle red wine
• 6 cups (1.4 kg) beef broth
• 4 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.

• 16 lbs (7.3 kg) Yukon Gold potatos
• water, heavily salted
• 4 to 6 cups (950 g to 1.4 kg) milk
• ³⁄₄ cup (170 g) butter
• 2 cups 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.

• ¹⁄₃ cup, 2 tsp (81 g) olive oil
• 2 (400 g) onions
• 6 carrots, diced
• 10 stalks celery, diced
• 20 cloves garlic, minced
• ¹⁄₃ cup, 2 tsp to ¹⁄₂ cup (97 to 130 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.

• ¹⁄₂ cup (110 g) butter, melted
• ¹⁄₂ cup (62 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 cup (100 g) grated parmesan cheese

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