2 1/2 lbs beef (e.g. chuck, shanks or brisket, cut into 2-inch pieces)
2 Tbsp olive oil
4 Tbsp butter
3 cups button mushrooms (rinsed, whole)
4 carrots (medium, peeled and cut into large pieces)
2 leeks (white and light green parts only, sliced 1/4″ thick)
1 vidalia onion (large, peeled and chopped)
4 shallots (peeled and cut in halves)
2 garlic cloves (minced)
2 garlic heads (optional)
1/3 cup all purpose flour
4 cups beef broth (or beef stock, heated)
2 Tbsp red wine vinegar
Kosher salt (to taste)
1/2 tsp black pepper (plus more to taste)
1/4 tsp nutmeg

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