Wine Braised Beef with Mushrooms – Rankin Beef

Ingredients

• 5 lbs Chuck roast, cut into 3-4" pieces
• 2 tbsp Olive oil
• Generous amounts of kosher salt and pepper
• 1 Medium sized onion, finely diced
• 2 Large carrots, peeled and finely diced
• 2 Bay leaves
• 4 Garlic cloves, smashed
• 2 tbsp Tomato paste
• 3 tbsp Flour
• 1 lb Crimini mushrooms
• 3 cups Light red wine, like a pinot noir
• 3 Sprigs of fresh thyme
• Preheat oven to 350°F.
• Pat dry meat and generously salt and pepper all sides.
• In a large braiser or Dutch oven , heat oil until shimmering. In small batches, brown all sides of the meat. About 2 minutes per side. Set meat aside.
• Reduce heat to medium low and add onions, carrots and bay leaves. Saute until carrots and onions are just tender, about 5 minutes. Add garlic and cook for 2 more minutes.
• Stir in tomato paste. Sprinkle the mixture with flour and stir until absorbed. Slowly stir in the wine and add the mushrooms.
• Serve in a shallow bowl over a bed of creamy mashed potatoes and along side some hearty vegetables.