Rich Beef Casserole (Boeuf au Vin Rouge)

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This recipe does take some time, but if you split up the steps and do your prep work in advance, you’ll be good to go for a great weekend meal. This is a rich dish where the meat just melts in your mouth. This makes a lot, so you can actually feed lots of people or freeze some after you’ve had dinner. It’s fantastic!

And my changes in [xxx]…

  • 2 lbs chuck steak, cut into cubes [I use new york steak…I just like this cut of meat and the bit of fat that’s on here adds to the flavor]
  • 2 onions, coarsely chopped
  • [a mix of parsley, 6-8 cloves of garlic, salt, peppercorns (I put in at least 10, but I also like the flavor)]
  • 1 tbl spoon of red wine vinegar
  • 1 bottle full bodied red wine
  • 4 tbl spoons olive oil
  • 3 celery stalks, chopped
  • 1/2 cup flour [I used tapioca flour – it’s an amazing thickener. you need 2-3 tablespoons…add more if you want to after you check]
  • 1-2 cups beef broth
  • 1 can of tomato paste
  • 60z of mushrooms, brown or crimini, pre sliced
  • 2-14 oz can s of artichoke hearts, halved [the original calls for one can, but I add two – this is such a great addition to this dish]
  • mashed sweet taters or butternut squash as a side dish
  1. Place meat, onions, 3rd bullet mix, vinegar, wine in a zip lock, mix well and stick in fridge for at least 24 hours.
  2. the next day, preheat oven to 325 degrees. Using slotted spoon, remove meat cubes and onions from marinade (RESERVE MARINADE).
  3. Heat oil in a large skillet. Brown meat/onions in batches, transfer to dutch oven. Add celery to pan and saute until lightly browned. Remove and place with meat and onions.
  4. Add marinate to skillet, add flour. Whisk together over high heat until you reach a boil, turn down. Add broth and tomato paste, make sure everything is mixed well.
  5. Carefully pour the liquid into the meat mix, add artichokes, mushrooms.
  6. Mix well together, place in preheated oven for 2 hours.
  7. Serve with mashed sweet taters or squash. AMAZING.

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