Max's Ishawooa Chuck Roast Bourguignon
main ingredients:
1 Ishawooa Mesa chuck roast (3lb ish)
1/2 lb Ishawooa Mesa bacon
1 large carrot peeled and sliced
1 onion peeled and sliced
1 teaspoon salt
1/2 teaspoon pepper
flour
1 bottle of dry red wine
2-3 cups of beef stock
1 tablespoon tomato paste
2 garlic cloves
1 sprig thyme
1 sprig parsley
2 bay leaves
braised pearl onion ingredients:
18-24 pearl onions, peeled
(boil for approx 2 minutes and shock with an ice bath for easier peeling)
Butter
olive oil
1/2 cup beef stock
salt & pepper
1 sprig thyme
1 sprig parsley
1 bay leaf
sautéd mushroom ingredients:
1lb whole white mushrooms, quartered
butter
olive oil
salt & pepper
directions:
Preheat oven to 450°
In a Dutch oven style pot:
Cut bacon into quarter-sized chunks. Sauté on low heat until golden brown. Remove bacon with slotted spoon and set aside.
Cut chuck roast into 2” cubes, and dry. The dryer the meat the better it browns! Brown all sides of the meat in the bacon fat on medium/high heat, making sure not to overcrowd the pot.
Set chuck roast aside with bacon.
Begin sautéing onion and carrot until softened. Approx 5-7 min.
Add the bacon and chuck roast back in. Add salt and pepper. Dust meat and veggies in flour.
Stir in flour well and insert the pot into the oven uncovered for 4 minutes.
Remove pot, mix ingredients, and add back to oven for another 4 minutes.
Remove pot, and add wine. Add beef stock until ingredients are just covered. May need to add more beef stock during cooking to desired thickness.
Add tomato paste, thyme, parsley, bay leaves & garlic.
On stovetop, bring contents to a simmer. Lower the oven to 325°. Once simmering, cover and place in the oven for 3-4 hours, or until meat is fork tender.
While stew is cooking, prep braised onions and sautéed mushrooms.
For the onion, if using frozen, make sure they are defrosted and drained.
Heat the butter and oil in a large skillet and add the onions to the skillet.
Sauté over medium heat for about ten minutes, rolling the onions about so they brown as evenly as possible, without breaking apart.
Pour in the stock, season to taste, add the herbs, and cover.
Simmer over low heat for about 40 to 50 minutes until the onions are tender but retain their shape and the liquid has mostly evaporated.
Remove the herbs and set the onions aside.
For the mushrooms, heat the butter and oil over high heat in a large skillet.
As soon as the foam begins to subside add the mushrooms and toss and shake the pan for about five minutes.
As soon as they have browned lightly, remove from heat
Add the onions and mushrooms to the stew when meat is fork tender.
Wallah! Enjoy with fresh bread.
