Thanks to FoodWishes.com and unlike Boeuf Bourguignon, this one pot dish is surprisingly simple to make. All you need are the few ingredients in the pot, have it simmered on the stove for less than 2 hours and then, VOILA! You’ve got Beef Merlot!
2 tablespoon vegetable oil
2.5 pounds beef chuck roast, cut into 2 inch cubes
salt and fresh ground black pepper
1 large onion, chopped
1 tablespoon butter
2 tablespoon flour
2 carrots, cut into 1 inch pieces
2 ribs celery, cut into 1/2 inch pieces
1 bay leaf
4 sprigs fresh thyme
2 cups merlot, or other red wine
2 cups low sodium beef broth
First, using a large Dutch oven, heat the oil on medium high. Season the beef generously with salt and pepper and then brown them on all sides. Once done, remove the beef and set it aside.
Now, into the same Dutch oven, toss in the onions with a pinch of salt, add the butter as well as flour and stir to sweat the onions till it is softened for about 3 minutes. Do not let it burn. Then, add the merlot and reduce this to half for about 10 minutes until thickened.
Next, add in the carrots and celery as well as the beef and its juices with a pinch of salt, bay leaf, thyme and broth. Be sure everything is immersed in the stock. Then, bring this to a simmer, cover and cook for 1.5 hours. Once done, uncover and continue to cook on simmer for another 30 minutes. At this point, your dish should look shiny and the sauce has thickened beautifully. Now, taste and season with salt and pepper if needed.
Serve this with creamy, Yukon Gold Mashed Potatoes and believe me, this is going to be your winning dish! ENJOY!!!