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Categories:
olive oil chuck roast shallots bacon flour tomato paste beef stock red wine mushrooms bouquet garni thyme parsley coarsely beans crusty bread
Viewed: 41 - Published at: 7 years agoIngredients
- 2 tablespoons olive oil
- 3 1/3 pounds chuck roast trimmed and cubed
- 12 shallots peeled
- 4 slices bacon chopped
- 1 tablespoon flour
- 1 tablespoon tomato paste
- 1 cup beef stock
- 1 cup red wine good
- 8 ounces button mushrooms halved if large
- 1 bouquet garni thyme stems, parsley stems and bay leaves, tied together
- 1/4 cup chopped parsley coarsely
- beans
- crusty bread
Method
- Heat 2 tsp of the oil in a Dutch oven on medium heat. Brown meat in batches 2-3 mins each, adding more oil and reheating pan between batches. Transfer to a plate.
- Heat remaining oil in same pan on high heat. Saute shallots and bacon 4-5 mins, until golden.
- Add flour and cook, stirring, 1 min. Stir in tomato paste. Gradually add stock and wine, stirring. Return meat to pan with mushrooms and bouquet garni.
- Cover and bring to a boil. Reduce heat to very low. Simmer 1 hour. Uncover and simmer for 25-30 mins, until meat is tender and sauce has thickened. Season to taste. Sprinkle with parsley. Serve with steamed green beans and crusty bread.
