Popularized most famously by Julia Child in the United States, this French classic is rich and full-bodied. Chuck roast is braised in an immaculate red wine sauce to create a tender fall, apart beef dish packed with flavor. When you make this at home, you’ll feel like you're having dinner at a Michelin Star restaurant.
Servings: 8
Prep Time: 20 mins
Cook Time: 40 mins
Ingredients:
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2 lbs Stewing Beef, cut into ½ -inch cubes, patted dry
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6 slices Thick-Cut Bacon, diced
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½ Yellow Onion, chopped
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2 Carrots, diced small
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3 Celery Stalks, diced small
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¼ cup Flour
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2 cups Beef Stock
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2 cups Red Wine
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6 Large Mushrooms, sliced
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Parsley, to finish
Directions:
- Keeping the Butcher’s Blend course, season meat liberally with 2 Tbsp.
- In a Dutch oven over medium-high heat, add 2 Tbsp oil, then brown all sides of the meat in batches, about 1-2 minutes per side. Setting aside meat once browned.
- Add bacon and cook for 5 minutes or until browned.
- Add remaining olive oil and let warm, then add the onion, carrot, and celery, stirring until softened, about 5 minutes—season with remaining 1 Tbsp of freshly ground Butcher’s Blend and rub.
- Add flour and cook for 2-3 minutes to remove the flour taste.
- Add beef stock and vinegar. Stir, scraping the bottom of the pan. Add in wine and meat. Bring to a boil, then decrease to a gentle simmer. Let cook for 2 hours.
- Add mushrooms and cook for 30 minutes more or until the meat is tender.
- Top with parsley and serve with potatoes, pasta, or polenta.
Recipe Note
Use a full-bodied red wine for this dish, such as a Cabernet Sauvignon.