Time: 3.5 hours

Ingredients

  • 2.5 pounds chick roast cubed
  • 0.25 cup olive oil
  • 1 medium onion diced
  • 3 medium carrots diced
  • 2 large celery ribs diced
  • mushrooms dried or fresh
  • 1 cup red wine
  • 2 cups beef stock
  • 1 tablespoon fresh rosemary
  • 1 large bay leaf
  • Cornstarch
  • Salt
  • Pepper

Recipe

  1. Preheat oven to 300 …in a dutch oven
  2. Add olive oil, carrots, celery and onion to dutch oven saute
  3. Add mushrooms, continue to saute
  4. Once Mirepoix releases most of its water, season beef cubes and add to pot, cook for 5-10 minutes
  5. Turn heat to medium-high and add the wine
  6. Cook until the wine mostly evaporates while scraping fond
  7. Add beef stock, rosemary and bay leaf. stir to combine
  8. Cover the dutch oven and put in the oven
  9. Cook for 2 hours
  10. Remove lid and cook for another 30-45 minutes
  11. Remove from oven and use a corn starch slurry to thicken if necessary
  12. Serve with bread, Polenta, or Mashed Potatoes