Tuesday, November 04, 2014

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

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

  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

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