2 1/2 lb
beef chuck roast cut into 1 1/2 inch pieces
fresh ground pepper
onions, thinly sliced
all purpose flour
1 1/4 c
carrots cut into 1 inch pieces
sliced portabello mushrooms
bay leaves, dried
chopped parsley as garnish
1Assemble your ingredients for ease of preparation. Trim, cut and season your whole Chuck Roast with salt and pepper, work it in by hand all over the meat surface. Heat your Olive oil in a dutch oven or large pot.
2Start browning your meat a few pieces at a time, avoid overcrowding...you want that nice browned/crusty exterior, not grey, turn it to cover all sides and begin slicing your onion, carrot and garlic.
3When your meat is all browned and resting on a platter by the stove, add your onions to the pot and cook over medium high heat about 10 minutes till the onions are soft and golden brown. Add your flour and cook 4 more minutes stirring occasionally. Now the BEST part.....adding the Burgundy Wine, you will want to scrape up all the goodnes in the bottom of your pot and bring wine to a boil.
4Return your meat to the pot, add the carrots, garlic, portabello's, Bay leaves and Thyme. Add just enough water so that the liquid covers the meat mixture by one third...meaning you want a mixture of 3 parts liquid to two parts meat, bring to a boil and reduce to simmer and cook for 2-3 hours stirring every 20 minutes to incorporate all the amazing FLAVORS !!!!!