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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 6 |
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From my collection of handwritten recipes. Ingredients:
2 lbs beef chuck roast |
1 tablespoon olive oil |
2 large onions, cut in eighths |
8 carrots, cut in 2-inch pieces |
4 celery ribs, cut in 2-inch pieces |
1 cup red wine |
1 1/2 cups beef stock |
1 bay leaf |
1/2 teaspoon dried thyme |
salt and pepper |
Directions:
1. Trim the fat from the beef. Cut a piece of kitchen string about 4 times the length of the roast and tie it around the roast at regular intervals along it's length. In a large dutch oven, heat oil over moderately high heat. Brown beef all over, turning it with a long-handled fork, about 10 minutes. Transfer to a plate. Add vegetables to the pan and saute, stirring frequently, about 7 minutes or until browned and slightly softened. Transfer the vegetables to a plate. Return roast to pot with wine, stock, herbs, and salt and pepper. Stir to blend. Cover and simmer gently, turning beef every 30 minutes, about 2 hours. Return the vegetables to the pot, cover, and continue to cook about 15 minutes or until the beef is very tender when pierced with a table fork. Discard bay leaf. Transfer the beef to a chopping board and remove the strings. Slice the meat and serve with the vegetables and pot juices.
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