Traditionally, this dish is cooked entirely with red wine. And that’s fine, just fine. But if you listened to me earlier, and keep a stash of good, strong demi-glace kicking around in your freezer, a couple of spoonfuls give the sauce a nice flavor boost. This is one of the easiest dishes in this book, and also one of the best.
Season the meat with salt and pepper. In the Dutch oven, heat the oil over high heat until it is almost smoking. Add the meat, in batches—NOT ALL AT ONCE!—and sear on all sides until it is well browned (not gray). You dump too much meat in the pot at the same time and you’ll overcrowd it; cool the thing down and you won’t get good color. Se