Beef Bourguignon
1 tablespoon olive oil
2½ pounds beef chuck roll, cut into 1-inch cubes
2 large carrots, peeled and chopped
2 onions, peeled and chopped
1 rib celery, peeled and chopped
1 teaspoon chopped garlic
2 bay leaves
1 tablespoon flour
1 bottle (750 ml) Pinot Noir
2 cups beef broth
1 tablespoon tomato paste
Heat the oven to 325 degrees.
Heat the oil in a large Dutch oven over medium-high heat and brown the beef on all sides. Remove the beef to a plate. To the pot add the chopped vegetables, garlic and bay leaves and toss until brown. Return the beef to the pan and sprinkle with flour. Cook, stirring with a wooden spoon, until the meat caramelizes.
Add the wine, beef broth and tomato paste; bring to a boil, cover. Remove from stovetop, transfer to oven and bake 2 hours or until the meat is tender.
Serves six.
Chef Jean-Marc Loustaunau, Café Pyrenees, Libertyville