Monday, November 12, 2012

Beef Burgundy Stew

On Sundays, I try and make something a little more time consuming and invoived than our normal weekday dinners.
And since this last Sunday the high temp. was about 20F for the first time this Fall, I made a twist on Beef Burguignon, Beef Burgunday or Pot Roast.
Anyway you call it, it is delicious, meaty, with perfectly simmered vegetables and a hearty, but silky sauce.



This is delicious served over mashed potatoes or buttered noodles. but our absolute favorite is having it over creamy, parmesan cheesy Polenta!!

Ingredients

  • 1 (4 to 5-pound) prime boneless beef chuck roast, whole or cut into 2" chunks
  • Kosher salt and freshly ground black pepper
  • All-purpose flour
  • Good olive oil
  • 2 cups chopped carrots (4 carrots)
  • 2 cups chopped yellow onions (2 onions)
  • 2 cups chopped celery (4 stalks)
  • 5 large garlic cloves, peeled and crushed
  • 2 cups good red wine, such as Burgundy
  • 2 cups beef or chicken stock, preferably homemade
  • 3 branches fresh thyme
  • 2 branches fresh rosemary
  • 1 tablespoon unsalted butter, at room temperature

Directions

  • Preheat the oven to 325 degrees F.
  • Pat the beef dry with a paper towel. Season the roast all over with 1 tablespoon salt and 1 1/2 teaspoons pepper. 
  • In a large Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the roast and sear for 4 to 5 minutes, until nicely browned. Turn and sear the other side and then turn and sear the ends. This should take 4 to 5 minutes for each side. Remove the roast to a large plate. Do this in batches if you choose to brown 2" pieces.
  • Add 2 tablespoons olive oil to the Dutch oven. Add the carrots, onions, celery, garlic, 1 tablespoon salt, and 1 1/2 teaspoons pepper and cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender but not browned. 
  • Add the wine and bring to a boil. Add the beef or chicken stock, 2 teaspoons salt, and 1 teaspoon pepper. Throw the thyme and rosemary into the pot. Put the roast back into the pot, bring to a boil, and cover. Place in the oven for 2 1/2 hours, until the meat is fork tender or about 160 degrees F internally. Turn the heat down to 250 degrees F after about an hour to keep the sauce at a simmer.  
  • Remove the roast and vegeatbles to a serving platter and cover with foil to keep warm. 
  • Remove the herb bundle and discard. Skim off as much fat as possible from the sauce and place on the stovetop over low heat, and return the sauce to a simmer. Place 2 tablespoons flour and the butter in a small bowl and mash them together with a fork. Stir into the sauce and simmer for 2 minutes, stirring until thickened. Taste for seasonings. Slice the meat if whole. Serve warm with the vegetables and sauce spooned over it.