Beef Burgundy

2.5 lb beef chuck cut into 2 inch cubes
3 tbs olive oil
salt
pepper
3/4 cup grated carrot
1 cup diced onion
1 cup finely diced celery
3 cloves garlic
1.5 cups good red wine
2 Tbs flour, seasoned with salt, pepper and old bay seasoning
2 tbs Better than Boullion beef stock + 2 cups water

heat oil in a large oven proof dutch oven over med-high heat
dredge beef in seasoned flour and add to oil in pan
brown meat completely on all sides...don't worry about the sticking to the bottom.
remove browned meat
add carrots, onion, celery and garlic to pot. Turn heat down to low and cover for about 10 min. Scrape the bottom of the pan to remove browned specks and brown the veggies till translucent.
Add red wine increase heat and cover, bringing to a boil.
Add dissolved beef stock, bring back to boil.
Put into a 300 degree oven (covered) for 2.5 hours, stirring occasionally.
Taste gravy and season to your taste.
Serves 8 (generously)
Can be served with boiled potatoes, mashed potatoes or over noodles. Delicious alone with a salad and glass of wine.


Number of Servings: 8

Recipe submitted by SparkPeople user MSMACCHI.