Popularized most famously by Julia Child in the United States, this French classic is rich and full bodied. Chuck roast is braised in an immaculate red wine sauce to create a tender fall apart beef dish packed with flavor. You’ll feel like you're having dinner at a Michelin Star restaurant when you make this at home.
2 Tbsp Butcher’s Blend
2 lbs Stewing Beef, cut into ½ -inch cubes, patted dry
6 slices Thick-Cut Bacon, diced
4 Tbsp Wild Mushroom & Sage Infused Olive Oil
½ Yellow Onion, chopped
2 Carrots, diced small
3 Celery Stalks, diced small
2 Tbsp Mediterranean Rosemary Rub & Seasoning
¼ cup Flour
2 cups Beef Stock
2 Tbsp Tarragon Balsamic Vinegar
2 cups Red Wine
6 Large Mushrooms, sliced
Parsley, to finish
Keeping the Butcher’s Blend course season meat liberally with 2 Tbsp.
In a dutch oven over medium high heat add 2 Tbsp oil, then working in batches brown all sides of the meat, about 1-2 minutes per side. Setting aside meat once browned.
Add bacon and cook for 5 minutes or until browned.
Add remaining olive oil and let warm then add the onion, carrot, and celery stirring until softened, about 5 minutes. Season with remaining 1 Tbsp of freshly ground Butcher’s Blend and rub.
Add flour and cook 2-3 minutes to remove the flour taste.
Add beef stock and vinegar. Stir, scraping the bottom of the pan. Add in wine and meat. Bring to a boil then decrease to a gentle simmer. Let cook for 2 hours.
Add mushrooms and cook for 30 minutes more or until the meat is tender.
Top with parsley and serve with potatoes, pasta, or polenta.
Use a full bodied red wine for this dish, such as a Cabernet Sauvignon.