https://cooking.nytimes.com/recipes/1025166-bourbon-braised-beef

 Total Time7 hoursPrep Time30 minutesCook Time2½ hours, plus at least 4 hours’ marinating

 Bourbon adds a wonderful complexity to budget-friendly boneless beef chuck in this warmly comforting dish. Caramelized tomato paste, maple syrup, thyme and bay leaves provide balance while still highlighting the savory notes. Soy sauce does double duty, adding both salt and flavor. By marinating the meat in acidic lemon juice and cooking it low and slow, this inexpensive cut becomes very tender, proving you don’t need a fancy cut of beef to make an elegant, full-flavored main dish. Leftover braising liquid would make a wonderful base for a French onion soup.

FOR THE MARINADE

• ½cup olive oil
• ¼cup lemon juice
• 2tablespoons soy sauce
• 2tablespoons Worcestershire sauce
• Salt and pepper

FOR THE BRAISED BEEF

• 3pounds boneless chuck roast, cut into 8 pieces
• Salt and pepper
• 1teaspoon garlic powder
• 1teaspoon onion powder
• 2tablespoons grapeseed oil (or other vegetable oil that can withstand high heat)
• ⅔cup bourbon
• 1large onion, sliced
• 2celery stalks, sliced
• 2medium carrots, sliced
• 5garlic cloves, peeled and smashed
• 3tablespoons tomato paste
• ¼cup maple syrup
• 3 to 4cups beef stock (amount dependent on the size of your cooking vessel)
• 4thyme sprigs
• 2bay leaves

FOR SERVING

• Mashed potatoes or steamed rice

PREPARATION

1. Step 1

   Make the marinade: In a small bowl, whisk together the olive oil, lemon juice, soy sauce, Worcestershire sauce, ½ teaspoon salt and ½ teaspoon pepper. Prick the beef all over with a fork, add it to a resealable bag (or a bowl in which the beef fits snugly) and pour the marinade on top. Refrigerate for at least 4 hours and up to 12 hours.

2. Step 2

   When ready to cook, heat the oven to 300 degrees, and ensure the rack is low enough to accommodate a Dutch oven along with its lid. Remove the beef from the marinade. Use paper towels to thoroughly dry the beef. Combine 1 tablespoon salt and 1 teaspoon pepper with the garlic powder and onion powder; pat the seasonings all over the beef.

3. Step 3

   Heat 2 tablespoons of grapeseed oil in a Dutch oven (or large, heavy skillet with a lid) over medium-high. Swirl the oil to ensure it’s evenly dispersed. Once the oil is hot and shimmering, add the beef in an even layer, working in batches if needed, and cook it until it forms a crust, 1 to 2 minutes. Repeat the process on all sides of the beef. Remove the beef and set aside.

4. Step 4

   Deglaze the pan by adding ⅓ cup of the bourbon; use a wooden spoon to scrape any browned bits from the bottom of the pan. Add the onion, celery and carrots and cook until softened, 7 to 10 minutes. Stir in the garlic and cook until the garlic is fragrant, 1 to 2 minutes.

5. Step 5

   Use the wooden spoon to clear some space at the bottom of the pot. Add the tomato paste and cook, stirring frequently to prevent burning, until it caramelizes and emits a very sweet scent, about 2 minutes.

6. Step 6

   Stir in the maple syrup, then the remaining ⅓ cup bourbon and 2 cups of the beef stock. Arrange the beef in an even layer, then add more beef stock until the beef is about 80 percent covered. Add thyme sprigs and bay leaves and bring to a simmer. Once the liquid is simmering, cover the pot and transfer to the oven.

7. Step 7

   Cook until the meat is fork tender, 2 to 2 ½ hours. (Be sure to check on the meat while cooking, adding additional stock if needed to maintain the correct level of cooking liquid.) Discard the thyme sprigs and bay leaves, and use a spoon to skim and discard any fat that has risen to the top. (If you’d like the braising liquid to be thicker, transfer the beef to a bowl and cover to keep warm. Bring the liquid to a boil then reduce the heat and simmer briskly until slightly reduced.) Taste to adjust seasoning, adding more salt or pepper if needed. Serve warm, with mashed potatoes or rice.