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1 largeshoulder roast, cut into 2 inch cubes
1 largeziplock bag
3 Tbspcooking oil
1 largeonion, sliced
1/2 ccanned tomato sauce (about 4oz)
2 cred wine (any dark red will do)
2 cbeef stock
2 tspcourse ground black pepper
2 Tbspgarlic powder, or one large clove, crushed
1 csliced mushrooms (optional)
3-4 mediumcarrots, cut into 2-3 inch cubes (optional)
How to Make Ruth's Beef Bourguingnon
- Heat oil in cast iron Dutch oven or other large ovenproof pot.
Shake roast in flour in bag, a little at a time. Shake off excess flour a couple of pieces
at a time between your hands. Place meat in oil and brown on two sides.
Remove from oil and drain on paper towels until all meat is browned. Don’t try to brown
all the meat at one time. Do it in batches, adding more oil if needed.
- After all meat has browned, add onion slices to remaining oil to pick up the drippings and
flour off the bottom of the pan. Remove onion from pot and return meat to pot.
Add onion on top of meat. Add remaining ingredients. Cover and cook in oven at 350degrees for 1-2hrs. Gravy will be thick enough to coat the back of a spoon.
- Serve over mashed potatoes with steamed veggies and warm bollio rolls or French bread on the side.