The Easiest Ever Beef Bourgogne
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 4-6 servings
Ingredients
  • 1 beef or bison chuck roast, about 2 pounds
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 2 carrots, chopped
  • 1 bottle red wine
  • 2-3 cups beef or chicken stock
  • 1 teaspoon black peppercorns
  • 2 tablespoons extra virgin olive oil
  • 1 pound crimini mushrooms, cleaned and quartered
  • 1 large onion, diced or sliced
  • 4 tablespoons softened butter
  • 4 tablespoons flour
Instructions
  1. Place the roast into a larger Dutch oven and add the onion, celery, carrot, wine, stock and peppercorns. Cover and cook in a 350 degree oven until the meat is very tender, about 3-5 hours.
  2. While the meat is cooking, heat the olive oil over medium high heat and add the mushrooms. Cook until they have released most of their moisture and begin to brown, about 20 minutes. Pour the mushrooms into a bowl and set aside. Add a bit more oil if needed and then add the onions to the same pan. Cook over medium heat until they are soft and lightly brown, about 30 minutes. Add to the mushrooms and set aside
  3. When the meat is tender, remove the roast with a fork and set it aside. Strain the braising liquid, discard the solids, and return the liquid to the Dutch oven. Combine the soft butter with the flour until completely mixed. Place the Dutch oven over high heat on the stove and whisk in the butter/flour mixture, and continue whisking until the sauce thickens slightly. If you want a thicker gravy, add more butter/flour.
  4. Cut away any excess fat from the meat and cut into large chunks. Add the meat, the mushrooms, and the onions back into the thickened sauce. Serve over egg noodles or mashed potatoes and sprinkle with chopped fresh parsley.
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2015/01/easiest-ever-beef-bourgogne/