Preheat oven
Slice 3 carrots and 1 onion
Cut a Chuck Roast into 2 inch pieces and brown in 2 tbsp of Olive oil
Make sure to dry beef before putting in oil so that the meat browns properly.
Brown the Beef in batches and then remove from pan and set-aside
Next add the veggies and cook until the onions are soft
They should look like this
Add the beef and 2 tbsp of flour and stir it all around coating all the beef and veggies
place it in the oven uncovered and cook for 4 minutes. Remove from oven and stir again
place back in oven for 4 more minutes then remove. Season with salt and pepper to taste.
Next add 3 cups of wine (which is about a bottle) and then add enough beef broth to cover
meat and veggies about 2-3 cups.
Add 1 bay leaf and a spoonful of tomato paste.
Reduce heat to 325
Cover pot and place in oven. Cook for 3-4 hours, check the meat
and when it easily is pierced with a fork it is done.
After you take the Beef Burgandy out of the oven, sautee mushrooms in butter and olive oil about a tbsp of each. Add the cooked mushrooms to the stew.
Serve over mashed potatoes.
Bon Appetit
Ingredients
2-3 lb Chuck Roast cut up into 2 inch chunks
Olive oil
3 Carrots Sliced
1 Onion Sliced
Salt and Pepper
2 Tbsp Flour
1 Bottle Red Wine (I use Merlot)
2-3 Cups Beef Broth
2 Cloves of Garlic-mashed
1 Bay leaf
1 Spoonful of Tomato Paste
Mushrooms
