Ingredients
- 1 boned, tied beef chuck roast (3 1/2 to 4 lbs.)
- Kosher salt
- freshly ground black pepper
- About 1/3 cup all-purpose flour
- 3 tablespoons olive oil
- 1 1/2 cups coarsely chopped onions
- 1 1/2 cups coarsely chopped celery
- 1 1/2 cups coarsely chopped peeled carrots
- 4 cups reduced-sodium beef broth
- 1 bottle (750 ml.) Merlot or other dry red wine
- 3 fresh thyme sprigs plus 1 tbsp. chopped leaves
- 2 tablespoons butter
- 3/4 cup chopped shallots
- 2 pounds mixed mushrooms such as chanterelle, trumpet, enoki, cremini, and/or button, rinsed briefly and cut into bite-size pieces
- 1 teaspoon shredded orange peel
Description
Time: About 4 1/4 Hours.
MyRecipes
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter