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prep time
40 Min
cook time
2 Hr
method
---
yield
6-8 serving(s)
Ingredients
- 1 large shoulder roast, cut into 2 inch cubes
- 1 cup flour
- 1 large ziplock bag
- 3 tablespoons cooking oil
- 1 large onion, sliced
- 1/2 cup canned tomato sauce (about 4oz)
- 2 cups red wine (any dark red will do)
- 2 cups beef stock
- 2 teaspoons course ground black pepper
- 2 tablespoons garlic powder, or one large clove, crushed
- 1 cup sliced mushrooms (optional)
- 3-4 medium carrots, cut into 2-3 inch cubes (optional)
How To Make ruth's beef bourguingnon
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Step 1Heat 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.
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Step 2After 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.
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Step 3Serve over mashed potatoes with steamed veggies and warm bollio rolls or French bread on the side.
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