FIRST DAY OF CHRISTMAS – Braised Beef with Pears – December 25 – Partridge in a Pear Tree

Instructions

1. Preheat oven to 325 degrees Fahrenheit.
2. In a large bowl, large enough to hold all of the roast cubes, mix the flour, salt, and pepper together.  
3. In a large pan, over medium-high heat, add 2 tablespoons olive oil.
4. While the oil is getting hot toss the roast in the flour mixture until it is coated evenly.
5. In batches add the roast and brown until each side is browned, about 2-4 minutes then using tongs remove the beef and set aside.  Repeat until all of the roast has been browned.  NOTE: Add additional olive oil if needed.
6. Reduce the heat to medium and add 1 tablespoon olive oil, if needed.  Add the onion and celery and cook until the onion starts to get translucent about 5-8 minutes.  Add the ginger and garlic and cook for an additional 1 minutes.  Add the red wine, beef stalk, chocolate, and pears.  Using a wooden spoon scrape the bottom of the pan to get the pieces on the bottom into the mixture.
7. In a large casserole dish or dutch oven cooker, add the roast, the onion mixture, and bay leaves.  Cover and cook for 3 hours
8. Remove the beef and pears and cover with aluminum foil.  Remove the bay leaf and pour the mixture into a stock pot over medium-high heat.  Reduce the sauce by about ½.  Season with salt and pepper if necessary.
9. Serve by placing the roast and 2 pear wedges into 4 bowls and then ladle the reduced liquid into the bowls.