Need a special dish on a busy day? Look no further than this delicious braised beef. This happened to be the first chuck roast I have cooked all winter, which I think is just crazy! I love the way my kitchen smells when this is in the oven.
Updated November 23, 2013
- 1 3-4 pound chuck roast, patted dry and seasoned generously with kosher salt and pepper, cut into 1 ½ inch pieces
- 1 tablespoon vegetable oil
- 4 slices thick sliced bacon, cut crosswise into ½ inch pieces
- 1 large onion, peeled and diced
- 1 pound peeled baby carrots
- 1 pound mushrooms, sliced or quartered
- 4 cloves (2 teaspoons) minced garlic
- 2 tablespoons tomato paste
- ½ cup flour
- 2 ½ cups beef broth
- 2 ½ cups Pinot Noir red wine (Use a wine you would drink, not cooking wine!)
- 2 tablespoons Worcestershire sauce
- 1 tablespoon packed brown sugar
- 3-4 sprigs fresh thyme (or 1 teaspoon dried)
- 3-4 sprigs fresh marjoram (or 1 teaspoon dried)
- 1 bay leaf
- Fresh Italian Parsley, minced for garnish
- Buttered Egg Noodles or Mashed Potatoes for serving
- Preheat the oven to 325 degrees.
- In a large Dutch Oven or heavy pot, heat oil.
- Brown the bacon over medium heat.
- When browned, remove with a slotted spoon and set aside on a paper towel lined plate.
- Add the beef and brown for about 3-4 minutes per side.
- Remove beef to a plate and set aside.
- Remove all but a couple of tablespoons of the oil in the pot.
- Reduce the heat to medium and add the onion, carrots and mushrooms.
- Sauté for a few minutes until beginning to color.
- Add the garlic and tomato paste and cook a couple more minutes.
- Return the beef to the pot along with any accumulated juices on the plate.
- Sprinkle the ½ cup flour over the beef and mix to coat the beef and the veggies.
- Cook for a couple of minutes.
- Slowly add the beef broth and bring to a simmer.
- Simmer for 2 minutes, making sure to scrape the bottom of the pan. Get all those glorious browned bits. They will really flavor your dish.
- Add the wine, Worcestershire sauce, thyme, marjoram, and bay leaf.
- Add the bacon back to the pan.
- Make sure that the beef is nestled down into the liquid.
- Cover and place in the oven and cook for about 2 – 2 ½ hours or until tender.
- Serve with buttered egg noodles or mashed potatoes.
- Garnish with fresh parsley.
- If you prefer your carrots with a little more "crunch", you can add them about an hour before your beef is done. I don't mind them soft.
- I would rather throw the whole thing in the oven and forget about it.
Linked to the following great parties:
Six Sisters’ Stuff Strut Your Stuff Link Party
Sassy Little Lady Show and Tell Saturday
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