- 2 pounds beef chuck roast
- Salt and pepper, to taste
- 3 tablespoons high-heat oil
- 1 yellow onion, chopped (or use 1 cup small pearl onions, peeled)
- 3 to 4 cloves garlic, chopped
- 2 cups mushrooms, left whole or cut into large chunks (I like a mixture of crimini, button, portobello and shiitake)
- 2 bay leaves
- 1 cup dry red wine
- 2 cups beef broth
Trim chuck of any excess fat, keeping in mind there will be lovely fat marbling throughout (that’s just part of the juicy flavor), and cut into 1-inch cubes. Sprinkle meat with salt and pepper and dredge in flour, shaking off any excess.
Preheat oven to 325° F.
In a large ovenproof pan, heat oil over medium-high heat. Add beef cubes and brown well on all sides. Remove from the pan. Stir in onions, garlic and mushrooms. Sauté for 2 to 3 minutes. Add bay leaves, wine and beef broth. Bring back to a simmer, stir in beef and cover. Place in the oven for 1 1/2 hours or until the meat is fork tender. The flour that you used to coat the meat should give the sauce a nice consistency.
This is a basic structure upon which you may build. Try adding root veggies such as carrots, potatoes, parsnips, etc., and adjust the flavors with hearty herbs such as rosemary or oregano. Add spices like cumin or clove and play around with fruit-based flavors such as orange zest or pomegranate juice.