Heat Olive Oil in a large skillet or Dutch oven over medium-high heat. Brown Beef in batches, ensuring not to overcrowd the pan. Set browned Beef aside.
Add Onion, Carrot, and Celery to the skillet and cook until softened, about 5-7 minutes. Add Mushrooms and Garlic and cook for another 3-5 minutes until fragrant.
Sprinkle Flour over the Vegetables and cook for 1-2 minutes, stirring constantly.
Deglaze the pan with Red Wine, scraping up any browned bits from the bottom. Let the wine reduce by half.
Gradually whisk in Beef Broth, ensuring no lumps form. Add Worcestershire Sauce, Thyme, and Bay Leaf.
Return Beef to the skillet. Bring to a simmer, then reduce heat to low, cover, and cook for 60-75 minutes, or until Beef is very tender.
Remove Bay Leaf before serving. Serve hot over noodles, mashed potatoes, or rice.
Ingredients
6
1.5 lbs680 gBeef Chuck-cut into 1-inch pieces
2 tbsp30 mLOlive Oil
1 tsp5 mLSalt
1/2 tsp2.5 mLBlack Pepper
1150 gYellow Onion-chopped
8 oz225 gCremini Mushrooms-sliced
3 cloves9 gGarlic-minced
1100 gCarrot-diced
1100 gCelery Stalk-diced
1/4 cup60 mLAll-Purpose Flour
1 cup240 mLDry Red Wine
2 cups480 mLBeef Broth
1 tbsp15 mLWorcestershire Sauce
1 tsp5 mLDried Thyme
1 Bay Leaf2 gBay Leaf
Equipment
Large Skillet or Dutch Oven
Measuring Cups and Spoons
Whisk
Instructions
Season Beef with Salt and Pepper.
Heat Olive Oil in a large skillet or Dutch oven over medium-high heat. Brown Beef in batches, ensuring not to overcrowd the pan. Set browned Beef aside.
Add Onion, Carrot, and Celery to the skillet and cook until softened, about 5-7 minutes. Add Mushrooms and Garlic and cook for another 3-5 minutes until fragrant.
Sprinkle Flour over the Vegetables and cook for 1-2 minutes, stirring constantly.
Deglaze the pan with Red Wine, scraping up any browned bits from the bottom. Let the wine reduce by half.
Gradually whisk in Beef Broth, ensuring no lumps form. Add Worcestershire Sauce, Thyme, and Bay Leaf.
Return Beef to the skillet. Bring to a simmer, then reduce heat to low, cover, and cook for 60-75 minutes, or until Beef is very tender.
Remove Bay Leaf before serving. Serve hot over noodles, mashed potatoes, or rice.
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