Ingredients
The following ingredients have 1 Servings
- 3 lbs. chuck roast – cubed and pat dry with paper towel
- 3 cups red wine
- 2 cups beef stock
- 1 tbs. – tomato paste
- ½ tsp. salt
- 1 – 2 bay leaves
- ½ tsp. dried thyme
- 2 cloves garlic – crushed
- 1 lb. shallots
- 1 lb. mushrooms
- Olive oil for drizzling
- Butter
- 3 tbs. flour
- Loaf of French Bread
- Green leaf salad
- 2 lbs. Potatoes
- Fresh Italian Parsley
Instruction
- Preheat Oven 325 Degrees F.
- Cube chuck roast and pat dry with a paper towel.
- Heat a large cast iron frying pan with 2 tbs. of olive oil. Place the cubed meat in the pan to get a nice golden color on each side. This should take about 2 – 3 minutes.
- Deglaze pan with the wine, scraping up all of the bits from the pan.
- Place the meat in a pot with the wine and deglazed bits along with the beef broth, salt, bay leaves, garlic and black pepper.
- Bake for about 2 ½ to 3 hours.
- Gently and carefully, place each onion on a spoon in simmering for about 20 seconds and remove.
- Gently remove the skin from the onion and slice the tip off and place a small slit at the end.
- Place the onions in a pan with about ½ cup of water and 2 tbs. of butter and cover. Simmer for about 25 minutes. Remove from the water and set aside.
- Clean and thoroughly dry the mushrooms. Cut the mushrooms in half.
- Place 2 tbs. of butter and 2 tbs. of olive oil in a large cast iron frying pan. When the butter stops bubbling, place the mushrooms in the pan to get a slight golden color and remove. Set aside.
- Remove the pot from the oven and drain using a colander into another pot.
- Make a paste with 3 tbs. of flour and 2 tbs. of softened butter.
- Whisk the paste into the drained broth then put over a gentle heat and bring to a boil for a second or two.
- Put the onions, mushrooms and meat into the thickened broth.
- Simmer for another 2 – 3 minutes.
- Serve with boiled potatoes and parsley, a green leaf salad and French bread
- This is a traditional peasant meal.
