Recipes / Beef Bourguignon

Ingredients

• 1 1/4 pounds Diced Beef Chuck Roast
• 1 1/2 teaspoons Salt
• 1/2 teaspoon Black Pepper
• 1/4 teaspoon Cayenne Pepper
• 1/4 teaspoon Dried Rosemary
• 1 fluid ounce Water
• 3/4 cup Diced Onion
• 3/8 cup Baby Carrots
• 3/8 cup Celery, Sliced
• 2 ounces Baby Portobello Mushrooms
• 1 1/2 teaspoons Minced Garlic
• 2 tablespoons All Purpose Flour
• 3/4 each Thyme Sprigs
• 4 1/2 fluid ounces Pinot Noir Red Wine
• 1 1/3 cups Furmano's Diced Tomatoes
• 4 1/2 fluid ounces Beef Broth

Preparation

1. Combine salt, black pepper, cayenne pepper, and dried rosemary in a small container.
2. Toss diced chuck roast with the blended dried spices. Allow it to coat on all sides and rest for 30 minutes.
3. Preheat oven to 325 degrees.
4. In a large roasting pan placed on a burner (or two) over medium high heat, add olive oil.
5. Add onion, carrots, and celery. Saute until translucent.
6. Add chuck roast and sear on all sides. Add portobello mushrooms and garlic. Saute for 2 minutes.
7. Add flour. Cook for 5 minutes while stirring.
8. Add pinot noir, be sure to scrape up any bits found left on the bottom of the pan. Then, add Furmano's Diced Tomatoes, thyme sprigs and beef broth. Stir, cover, and place in oven for 4 hours or until beef becomes fork tender.
9. Remove thyme sprigs and serve with pasta or rice.