Beef A La Mode Recipe
Ingredients
| Boneless Beef Chuck Roast - 4 pounds | ||
| Burgundy Wine - 2 cups | ||
| Onion | 1 Large, thinly sliced | |
| Garlic | 2 Clove (5gm) | |
| Bay leaves | 2 | |
| Thyme leaves | 1 Teaspoon, crumbled | |
| Salt | 2 Teaspoon | |
| Ground pepper | 1/2 Teaspoon | |
| Olive Oil or Vegetable Oil - 2 tablespoons | ||
| Beef broth | 1 , canned | |
| All purpose flour | 1/3 Cup (16 tbs) | |
Directions
MAKING
1) Combine together the wine, sliced onion, bay leaves, thyme, salt and pepper and pour onto the meat
2) Cling wrap and refrigerate the meat overnight
3) Take the meat out from the marinade and using absorbent paper towels pat dry the meat
4) Into a large casserole, cook the meat till evenly browned
5) Add the reserving marinade and bake in a preheated oven of 325 till the meat becomes tender
6) Take out the meat from the casserole and keep aside to rest
7) Into a blender add the gravy and flour little by little
8) Strain and pour the liquid into a saucepan till it thickens
9) Bring the meat back into the casserole with some of the gravy spooned over
SERVING
10) Serve the meat warm with some more of the gravy and some butter braised vegetables to accompany
1) Combine together the wine, sliced onion, bay leaves, thyme, salt and pepper and pour onto the meat
2) Cling wrap and refrigerate the meat overnight
3) Take the meat out from the marinade and using absorbent paper towels pat dry the meat
4) Into a large casserole, cook the meat till evenly browned
5) Add the reserving marinade and bake in a preheated oven of 325 till the meat becomes tender
6) Take out the meat from the casserole and keep aside to rest
7) Into a blender add the gravy and flour little by little
8) Strain and pour the liquid into a saucepan till it thickens
9) Bring the meat back into the casserole with some of the gravy spooned over
SERVING
10) Serve the meat warm with some more of the gravy and some butter braised vegetables to accompany
Chef
