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| A favorite dish from the Burgundy area of France. Of course, Burgundy is famous for its wonderful pinots which is usually a key ingredient in this dish. However, after several trial and error batches in the Sierra Wine Guide test kitchen, I have come to favor petit sirah for the ultra-rich and delicious sauce it becomes once it has cooked down and blended with the other ingredients; I think you will agree if you give this recipe a try. This is certainly the recipe you want for a cold stormy night while you sip a glass of Sierra Foothill Zin. Don't forget the crusty baguette! | ||
| Ingredients: | 3-4 lb Chuck roast cut into 2" cubes 1 bottle petite sirah 2 Tablespoons olive oil 1/2 Cup flour 2 Ribs Celery (small dice) 2 medium red onions (one diced small, the other in large cubes) 5 Medium carrots (one small dice, the others 2" pieces) 2 lbs whole button mushrooms 6 cups Beef Stock Bouquet garni Salt & Pepper
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| Instructions: |
In a medium sauce pan, reduce beef stock by 50%, reserve. Add beef chuck cubes to a large bowl and salt & pepper generously, dust with flour to coat. Heat olive oil in stock pot or roaster with lid under medium-high heat. Add 1/3 of the beef and brown thoroughly (needs to be dark!). Remove beef and do the same with the remaining 2/3 (1/3 at a time). Remove beef. Keeping burner on medium-high, add diced celery, carrots, and onion with about 2 tablespoons flour. Cook, stirring, for 5 minutes. Add entire bottle of wine, stock, bouquet, and put beef back in. Reduce to simmer. Put lid partially on and simmer, stirring occasionally for 3 hours. Add carrot pieces, onion pieces, and mushrooms. Cook until newly added vegetables are tender and sauce is thickened. About 45 minutes. Salt and pepper entire mixture to taste and remove from heat.
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