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:

• 2 Tbsp Butcher’s Blend, divided

• 2 lbs Stewing Beef, cut into ½ -inch cubes, patted dry

• 6 slices Thick-Cut Bacon, diced

• 4 Tbsp Wild Mushroom & Sage Infused Olive Oil, divided

• ½ Yellow Onion, chopped

• 2 Carrots, diced small

• 3 Celery Stalks, diced small

• 2 Tbsp Mediterranean Rosemary Rub & Seasoning

• ¼ cup Flour

• 2 cups Beef Stock

• 2 Tbsp Tarragon Balsamic Vinegar

• 2 cups Red Wine

• 6 Large Mushrooms, sliced

• Parsley, to finish

Directions:

1. Keeping the Butcher’s Blend course, season meat liberally with 2 Tbsp.
2. 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.
3. Add bacon and cook for 5 minutes or until browned.
4. 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.
5. Add flour and cook for 2-3 minutes to remove the flour taste.
6. 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.
7. Add mushrooms and cook for 30 minutes more or until the meat is tender.
8. 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.

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