Beef Bourguignon

2 tbsp vegetable oil

2 1/2 lbs beef chuck roast, cut in 2-inch cubes

salt and fresh ground black pepper to taste

1 onion, chopped

1 tbsp butter

2 tbsp flour

2 carrots, cut in 1-inch pieces

2 ribs celery, cut in 1/2-inch pieces

1 bay leaf

4 springs fresh thyme

2 cups merlot, or other red wine

2 cups beef broth

In an enameled dutch oven, heat oil till shimmering. Sear beef and remove.

Add onions and cook 5 minutes with pinch of salt

Add butter and flour, Cook 3 minutes

Add wine to deglaze, and reduce by half. 10 min

Add beef and veg. then thyme, bay leaf and broth.

Simmer for an hour and a half. Covered

Uncover and simmer for 1/2 hour.

Serve over mashed potatoes or cauliflower puree