Description
This recipe for beef Merlot is one of my favorites, and a take-off on the venerable beef bourguignon, beef braised in Burgundy wine. Serve over mashed potatoes.
Ingredients
- 1 (2 1/2 pound) boneless beef chuck roast, cut into 2-inch cubes
- salt and freshly ground black pepper to taste
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 1 tablespoon butter
- 2 tablespoons flour
- 2 cups Merlot wine
- 2 cups beef broth
- 2 carrots, cut into 1-inch pieces
- 2 stalks celery, cut into 1/2-inch pieces
- 4 sprigs fresh thyme
- 1 bay leaf
Instructions
- Generously season beef with salt and pepper.
- Heat oil in a large Dutch oven over high heat. Cook and stir beef cubes in hot oil until browned on all sides
- 10 to 15 minutes. Transfer meat to a plate.
- Cook and stir onion
- butter
- and a pinch of salt in the Dutch oven until onion begins to sweat. Stir flour into onion mixture; cook and stir until onion starts to soften
- 3 to 4 minutes.
- Pour wine into onion mixture; bring to a simmer and cook until wine is reduced by half
- about 10 minutes. Return beef and any accumulated juices to the Dutch oven. Add beef broth
- carrots
- celery
- thyme sprigs
- bay leaf
- and salt. Bring to a simmer
- cover the pot with a lid
- and simmer for 1 1/2 hours on low until meat is almost tender.
- Remove cover from the Dutch oven and simmer uncovered until meat is tender and stew is thick
- about 30 minutes more. Season with salt and pepper.
Prep Time: 25 mins
Cook Time: 2 hrs 15 mins
Total Time: 2 hrs 40 mins
Servings: 4