Valdostan Carbonada

Cut the beef chuck roast into 4-5 cm cubes. Pat dry with paper towels. Season the beef chuck roast generously with fine sea salt and freshly ground black pepper. Lightly dust the seasoned beef chuck roast with 00 flour, shaking off any excess.

Finely dice the yellow onion, carrot, and celery stalk to create a soffritto. Mince the garlic cloves.

In a large, heavy-bottomed pot or Dutch oven, heat the extra-virgin olive oil over medium-high heat. Add the floured beef chuck roast in batches, ensuring not to overcrowd the pot, and sear until deeply browned on all sides. Remove the seared beef chuck roast and set aside.