Beef Bourguignon Easy (Edit)

Yield

Ingredients

• 5 lbs beef chuck roast ( or boneless short rib if available)

• 1/2 cup flour

• 2 Tbsp tomato paste

• Red wine

• 3 Tbsp Worcestershire sauce

• 2 beef stock cubes

• 4 large carrots

• 3 stalks of celery

• 1 bag of frozen pearl onions

• 5 cloves of garlic

• 2 packets of unflavored gelatin

• 4 Tbsp balsamic vinegar

Directions

• preheat Dutch oven at highest oven temperature

• trim inter muscular fat from beef (big bands of fat)

• cut into big chunks (~2 in cubes)

• season with salt pepper and coat with olive oil

• add to hot Dutch oven brown for 10-15 minutes

• add enough flour to coat the meat (~1/2 cup)

• return to oven for 5 minutes

• add tomato paste (~2 Tbsp)

• return to oven for 3 minutes

• add red wine to cover 1/3 of meat

• add water to cover 2/3 of meat (another 1/3)

• add a couple Tbsp of Worcestershire sauce

• add a couple stock cubes or better than bouillon

• cover with lid and set oven to 275 °F and leave for 4 hours

• slice carrots in large pieces (on the diagonal)

• slice 3 stalks of celery in large pieces (on the diagonal)

• smash and peel 5 cloves of garlic

• after 4 hours, add vegetables and one bag of frozen pearl onions. Don’t mix too much or risk breaking up the meat

• cover and put back in the oven for an hour or 2 unit the vegetables are cooked

• bloom 2 packets of gelatin in just enough cold water to cover

• add some balsamic vinegar to brighten and sweeten sauce

• distribute gelatin over the dish and fold with spatula to mix without breaking meat

• to reheat, place dish uncovered under broiler (~15 minutes)