Beef Braised in Wine
A beautiful beef stew, aromatic, savory, rich and satisfying! Your whole house smells heavenly while it cooks. So amazing on a chilly day!
• 3 lbs of chuck roast, cut into bite sized pieces
• 2 cups of flour for dredging
• 1/2 tsp each of salt and pepper for dredging
• 3 Tbs of vegetable oil
• 1 medium onion, chopped
• 4 cloves of garlic, chopped
• 1 cup of good Burgundy wine, may use Merlot or Cabernet
• 3/4 cup of beef consomme or beef stock
• 2 Tbs of Worcestershire sauce
• 1 Tbs of tomato paste
• 3 -4 Thyme sprigs, tied with kitchen twine
• 2 tsp of salt
• 1 tsp of black pepper
• 1/2 lb of mushrooms, leave whole unless large, then cut in half
• 2 Tbs of cornstarch, for thickening sauce
• 1/3 cup of beef stock, for thickening sauce
• 2 Tbs of butter
Start by dredging the beef, combine the flour, salt and pepper in a large bowl, add the beef and coat well. Shake off the excess.Heat 2 Tbs of oil in a dutch oven over high heat, working in batches, add the beef in a single layer.Sear the beef until it is nicely browned, about 5-6 minutes on each side. Transfer the seared beef to a bowl and repeat with the remaining beef.Add 1 Tbs of oil and saute the onion and garlic for 2 -3 minutes just til slightly softened. Add about 1/4 cup of wine to deglaze the pan, scraping up all of the bits from the bottom, that’s where all the flavor collects!Now add the beef back to the pot and the remaining wine, beef consomme, Worcestershire sauce, tomato paste, thyme, salt and pepper. Cover and place in the oven for 1 hour. Remove from the oven, add the mushrooms and a little more stock and wine in equal portions if needed. Stir well to combine. Cover and continue to cook for 1 1/2 hours longer or until the meat is fork tender.Strain the cooking liquid into a saucepan. In a small bowl, mix together 1/3 cup of stock, butter and the cornstarch to make a paste, whisk into the saucepan with the strained sauce and heat over medium heat until thickened, stir into the dutch oven with the beef and mushrooms.
Delicious with roasted or mashed potatoes.