from the kitchen of Chef Chris
eight to ten portions
| Amount | Unit | Ingredients |
| 3 | Tbsp | Canola oil |
| ½ | C | All purpose flour |
| 2 | lbs | Beef chuck (cubed) |
| 2 | Onions (diced) | |
| 1 | C | Celery (diced) |
| 1 | C | Carrots (diced) |
| 1 | Tbsp | Garlic (minced) |
| 8 | oz | Tomato sauce |
| 1 | C | Burgundy wine (or any dry red wine) |
| 4 | C | Beef stock |
| 2 | Bay leaves | |
| 3 | sprigs | Fresh thyme |
| 2 | C | Button mushrooms (sliced) |
| 2 | lbs | Potatoes (diced) |
- Coat the bottom of a heavy stockpot with vegetable oil and bring to medium-high heat. Season the beef with salt and toss with flour. Add the flour-coated beef to the hot pan, but be sure not to crowd the pan, so you may need to work in batches.
- Brown the meat well on all sides then transfer to a separate plate or pan.
- Toss in the onions, carrots, celery, and season with salt. Cook the mixture for 8 to 10 minutes or until softened. Add in the garlic and cook for 2 to 3 more minutes. Add the tomato sauce and cook for 1 to 2 minutes.
- Add the wine and the beef. Stir to combine and cook until the wine has reduced by half.
- Add enough beef stock to just cover the surface of the beef. Toss in the bay leaves and thyme. Season with salt and pepper. Bring the liquid to a simmer, cover the pot, and let cook for about 2 hours or until the beef is tender.
 | Chef Chris Zambito: “Anybody can make you enjoy the first bite of a dish, but only a real chef can make you enjoy the last.” |