Tender chunks of beef, simmered in rich red wine....need I say more??
This my friends is ZINFUL BEEF.
2lbs beef chuck roast, cut into 3" cubes
1/2 cup flour
3 Tbs olive oil
1 onion, chopped
3 carrots, chopped
2 celery stalks, chopped
4 mushrooms, chopped
2 garlic cloves, chopped
4 sprigs of thyme
1-28 oz can diced tomatoes
1 1/2 cups Zinfandel
1/2 cup beef broth
SplenDishes House Seasoning
Pinch of red chili flakes
Preheat oven to 375 degrees.
In large Dutch oven or braising pot, heat oil on high. Season meat with SplenDishes House Seasoning then roll in flour.
Sear meat on both sides until golden brown and remove from pan. Add onions, carrots, celery, garlic and mushrooms and sauté for 4-5 minutes. Season again with a SplenDishes House Seasoning and red chili flakes. Deglaze with red wine, stirring up all the brown bits from the bottom of the pan. Stir in tomatoes, then place meat back in pan, nestling it in with the veggies. Top it with the beef broth and fresh thyme.
Cover and braise for 1 1/2 hours.
Sauce will be rich and thick when done!
I served this over boiled baby red potatoes. I gave them a quick smash with the fork and then topped with the beef, vegetables and delicious sauce.
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