Shortcut Beef Bourguignon

By leanndobbs

This recipe uses an off-the-shelf version of a gourmet ingredient, demi-glae, making prep work fast. And here's a little background to impress your guests: Demi-glace is made by simmering beef and veal stock with Madeira or sherry and espagonle sauce. Making it is a lot of work, which you won't have to do!

Ingredients

• 1 (2- to 3-pound) chuck roast (preferably well-marbled)
• *Salt and freshly ground black pepper
• 1 tablespoon vegetable oil
• 1 (1 1/2 ounce) cup Demi-Glace Gold concentrate (classic flavor made with veal and beef stock)
• 1 cup hot water, plus more as needed
• 1/2 cup red wine
• Optional: Baby carrots, onion wedges and cremini mushrooms (toss in during las hour of cooking)

Details

Servings 4

Preparation

Step 1

Preheat oven to 350 degrees. Season cuck roast with salt and pepper. In an oven-safe medium saucepan over medium-high heat, add oil. Brown roast on the first side for 3 to 4 minutes. Roast should release from the pan if it is well-browned. Turn roast over and brown the second side for another 3 minutes.

Whisk together the demi-glace and hot water. Pour over roast. Add wine, cover, and bake for 2 hours, 3 hours if you prefer the meat to fall apart. Occasionally open the lid and check the level of liquid; if it looks too thick, add a little water.

When roast is done, transfer to a platter, cover loosely with foil and let sit for 10 to 15 minutes prior to serving.

Serve over mashed potatoes, wide egg noodles or polenta, with a syrah.