Beef Merlot

Sunday I felt like making something a little "fancier".  Well, Beef Merlot sounds fancy, but it's actually quite easy and very good.  The best part? It calls for 2 cups (about 1/2 bottle) of wine.  So, I get to drink the other half while cooking!  That is the BEST type of meal to cook!

Beef Merlot

 

Ingredients

2 Tbsp Vegetable Oil

2 1/2 lbs Chuck Roast, cut into bite sized pieces

Salt and fresh ground pepper

1 onion, chopped

1 Tbsp Butter

2 Tbsp Flour
2 carrots, cut into small pieces
2 ribs celery, cut into 1/2" pieces
1 bay leaf (or dried bay leaves)
4 sprigs fresh Thyme
2 cups Merlot
2 cups beef broth

Directions

1. Salt and pepper beef.  Heat vegetable oil in dutch oven until very hot and sear meat. Remove meat, set aside.
2. Add onion, let sweat, add a pinch of salt, butter and flour. Cook 3-4 minutes, until onions soften, but don't burn flour.
3. Add 1/2 bottle (2 cups) of wine. Reduce by about 1/2 (takes about 10 minutes). Add carrots, celery, meat w/juices, pinch of salt, bay leaf and tied thyme sprigs. Cover with 2 cups beef broth.
4. Bring to a simmer. Cover and simmer 1 1/2 hours on very low.
5. Uncover and simmer 1/2 hour longer.
6. Serve over mashed potatoes