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Preheat the oven to 300 F.
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Heat the oil in a large, heavy pot, such as a Dutch oven. When it is hot, add the beef chuck and brown it on both sides. When it is brown, remove it to a large bowl.
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If more oil is needed, add a little more. Add the onions, carrots and celery with a pinch of salt. Cook until the onions are golden brown, about 10 minutes. Add the whole spices, bay leaves and paprika to the pot with another pinch of salt and mix them into the mirepoix. Then add the beef chuck, with any juices, back into the pot. Add water to come 3/4 of the way up the beef.
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Place a heavy lid onto the pot, and place it in the preheated oven. Let braise for 3 hours. Then remove and stir in the grape molasses, the raisins and the onions wedges. Return to the oven and turn the heat up to 325 F. Cook for another hour. Taste for additional salt. Remove the bay leaves and warn your guests about the whole spices.
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Serve chunks of the tender beef with the gravy it has cooked in, along with fresh parsley. We chose to serve it with bread, but you could also serve it on mashed potatoes, noodles or rice.