Advertisement
Ingredients
- 4pounds boneless chuck in one thick piece with a thin layer of fat on one side
- Salt and freshly ground black pepper to taste
- 3tablespoons vegetable oil
- 6cloves garlic, finely chopped
- 1medium-size onion, finely chopped
- 1medium-size carrot, finely chopped
- 2tablespoons flour
- 2cups water or 1 cup each water and rich veal or beef stock
- 1cup dry red wine
- Leaves from four sprigs fresh thyme
- 2bay leaves
- 11-pint basket pearl onions, blanched and peeled
- 4carrots, peeled and cut in 2-inch sticks ½-inch thick
- 1small rutabaga, peeled and cut in 2-inch sticks ½-inch thick
- 4parsnips, peeled and cut in 2-inch sticks ½-inch thick
- 4ribs celery cut in 2-inch sticks ½-inch thick
- 3tablespoons chopped fresh Italian parsley
Nutritional analysis per serving (8 servings)
473 calories; 17 grams fat; 5 grams saturated fat; 1 gram trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 25 grams carbohydrates; 6 grams dietary fiber; 8 grams sugars; 53 grams protein; 1146 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Preheat oven to 350 degrees. Season the meat with salt and pepper. Place a deep, heavy roasting pan or casserole on top of stove. Add oil and when it is hot, add meat, fat side down, and sear it. Then turn meat and brown on all sides. Remove meat from pan and set aside.
- Step 2
Add the garlic, chopped onion and carrot to the pan and cook for 1 minute. Sprinkle with flour, cook for 1 minute longer, stirring constantly. Gradually add the water and the wine, allowing the sauce to thicken. Bring to a boil and add the thyme and bay leaves. Return the meat to the pan, season lightly with salt and pepper and place in the oven, uncovered.
- Step 3
Cook uncovered for two hours, turning the meat every 30 minutes. The sauce should bubble gently; lower heat if it cooks too fast. If the sauce becomes too thick add water.
- Step 4
Add all the remaining ingredients except the parsley. Cook 20 minutes longer, stirring once or twice. Remove from the oven and place on top of the stove.
- Step 5
Remove meat from sauce and slice it in ½-inch-thick slices. Skim sauce of any excess fat and season with salt and pepper. Remove bay leaves. Reheat gently, spoon sauce and vegetables over meat, sprinkle with parsley and serve.
Private Notes
Comments
Excellent! I skipped everything after the bay leaves, so made just the meat and sauce. I bought a hunk of beef that was inexpensive (bottom round) only to see it listed as zero out of however many is the max number of stars for Cooks Illustrated. Pressing on regardless, the hunk o' beef turned out really well! The gravy was GREAT and the meat was GREAT. Mr. Cooks Illustrated of Many Opinions, meet your match in Ms. NYT of Many Fabulous Recipes, even for low class (cheap!) cuts of beef.
My family raved about the flavor. I cooked the root vegetables with the lid on and for about 45 minutes. Worked well.
This had great flavor; however, 20 minutes for the vegetables was not nearly long enough. Using the lid and adding time as suggested below will make it work.
Gently bubble is too hot. Turn the oven down. Just about to bubble is better; it dissolves the collagen in the meat, leaving it dark red instead of gray, and succulent.
Very flavorful. Try it on a cold or snowy day… My only ‘change’ was the how. Instead of the oven, I used my slow cooker. 5 hours on high and it was ready. All veggies visited the food processor spa as I prefer spreading the flavor through the gravy. I’m not a fan of chunks that may or may not cook all the way through. I served over mashed potatoes… Though the leftovers will be served over my wife’s sourdough bread, open faced. Our cut of meat was just under 3lbs as I couldn’t find a 4lb. Placed the meat on the bottom to start (after browning). The best part of this recipe could be the smell. All day long, there’s a wonderful aroma you know is going to be your dinner…. Enjoy.
After reading reviews/comments about the cooking times required to get tender enough meat, I opted to prepare the first step and make the sauce stove top, then added veggies, turnip instead of rutabaga, to a slow cooker. I placed the beef on top of the vegetables, poured the sauce over it all, covered and cooked on high for six hours. The meat was fall apart tender, the vegetables perfect.