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Categories:
parsley sprigs thyme bay leaf red wine onion carrot garlic chuck roast cooking spray mushrooms all-purpose flour salt freshly ground black pepper beef broth parsley
Viewed: 17 - Published at: 2 years agoIngredients
- 5 parsley sprigs
- 5 thyme sprigs
- 1 bay leaf
- 3 cups dry red wine
- 1 1/2 cups vertically sliced onion (about 1 medium)
- 1/2 cup thinly sliced carrot
- 2 garlic cloves, minced
- 1 (2-pound) boneless chuck roast, trimmed and cut into 1-inch cubes
- Cooking spray
- 1 pound cremini mushrooms, halved
- 1/4 cup all-purpose flour (about 1 ounce)
- 1 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 2 cups less-sodium beef broth
- 1/4 cup chopped fresh parsley
Method
- Place first 3 ingredients on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely. Combine cheesecloth bag, wine, and the next 4 ingredients (through beef) in a large zip-top plastic bag; seal. Marinate in refrigerator 4 hours or up to 24 hours. Strain beef mixture through a colander over a bowl, reserving marinade; drain well. Set cheesecloth bag aside.
- Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add beef mixture to pan; saute 6 minutes or until browned, stirring occasionally. Remove beef mixture from pan. Add mushrooms to pan; saute 3 minutes or until lightly browned, stirring occasionally. Return beef mixture to pan. Lightly spoon flour into a dry measuring cup; level with a knife. Add flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper to pan; cook 1 minute, stirring constantly. Add reserved marinade, cheesecloth bag, and broth; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender. Stir in remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle with chopped parsley. Discard cheesecloth bag.
