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Entree
4 servings
20 minutes
3 hours
Melissa's Corporate Chef
2 tablespoons olive oil
1 pound Boiler onions (use gold Boiler onions or Pearl onions), peeled and sliced
1½ ponds roasted boneless beef chuck, cut into 2 inch pieces
2 tablespoons flour
4 tablespoons olive oil
5 ounces button mushrooms, sliced
1½ cups Burgundy wine (please refer to note below)
14 ounces beef broth, good quality
2 whole bay leaves
2 teaspoons salt
1 teaspoon pepper
2 tablespoons Italian parsley, chopped
1 cup sweet baby carrots, sliced
Heat 2 tablespoons of the olive oil over a medium flame in a large heavy pot. Add onions and sauté for 15 minutes, stirring occasionally.
While onions are sautéing, sprinkle flour over the chuck roast. Remove onions from pot with a slotted spoon and set aside.
Add the remaining olive oil to the pot and increase flame to a medium high.
In small batches, brown meat on all sides. Add beef broth, red wine, mushrooms, salt, pepper, parsley and bay leaf being careful not to drip wine onto stove burners. Stir ingredients. Cover pot, reduce heat and allow to simmer 2 hours.
Add carrots, continue to cook ½ hour or until meat is tender.
The Use of Wine in Cooking:
It is recommended not to use a product labeled as cooking wine when a recipe calls for the use of wine. Most often cooking wine has salt added which adulterates the flavor. Use a suitable wine that you would drink – and one that will round out the flavor of the dish.
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