You can use any cut of meat you want, as long as it's a boneless chuck roast.
Cut into 1" pieces and brown in batches. Use a little olive oil and salt while browning. Note - cooking too much meat at a time will cause the pan to cool and you'll end up basting vice adding color.
After browning the meat, add the flour and olive oil to the pan. Cook the roux approximately 3 minutes.
Add 2 cups of beef broth to the roux and deglaze the pan.
Deglazed pan with flour and beef stock.
Add the thickened sauce from the pan, the remaining 2 cups of stock and two cups of wine to the pot containing your browned chuck.
Add the bay leaves, thyme, rosemary, coriander and pepper.
Photo of the vegetables. I also added some mushrooms simply because we had them.
The potatoes go in first. I cook them for at least an hour and fifteen minutes. The other vegetables will only be added for the last hour of cooking.
Add the rest of the vegetables and garlic. Cook for 45-60 mins. Total time to make this recipe should be 2 hours. You don't want to cook this all day as the vegetables will lose their texture.
Serving suggestion. Don't forget to remove the bay leaves before serving.
- 3.0lb Boneless chuck roast, cut into 1" pieces
- Olive oil
- 2.0tsp Salt
- 1.0Tbsp Pepper
- 1/4c Flour
- 3.0 Cloves garlic, minced
- 2.0c Red wine, Pinot noir
- 4.0c Beef broth
- 1/2tsp Dried rosemary
- 1/2tsp Dried thyme
- 1/2tsp Dried coriander
- 2.0 Bay leaves
- 2.0 Yellow onions, chopped
- 4.0 Carrots, peeled and cut into 1" pieces
- 3.0 Stalks celery, cut into 1" pieces
- 3.0 Russet potatoes, peeled and cut into 1" pieces
- 6.0oz Button mushrooms (optional)
- Fresh parsley for garnish (optional)