Beef Stroganoff

When I'm looking for a classic recipe that is tried and true, I often defer to Chef John on AllRecipes. His recipes have never let me down. This beef stroganoff recipe from Chef John is no exception. This meal takes about one and a half hours to complete.

Beef Stroganoff

2 pounds beef chuck roast
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon beef tallow, bacon fat, or ghee
8 ounces sliced mushrooms
1/2 medium onion, diced
1 tablespoon ghee or salted butter
3 cloves minced garlic
2 tablespoons flour
1/2 cup white wine
2 cups beef bone broth, divided
3/4 cup sour cream
2 tablespoons chopped fresh chives
16 ounces fettucine noodles

Cut away visible fat from chuck roast, then slice across the grain into 1/4 inch slices. Season beef with salt and pepper. Heat a Dutch oven over high heat, add beef tallow, allowing it to melt before adding half the beef slices (you will cook the beef in two batches). Cook the meat for about 5-6 minutes or until browned on all sides. Use tongs to remove beef to a plate, leaving liquid in the pot, then add second batch of beef and cook until browned. Remove beef, leaving liquid in the pot.
Reduce the Dutch oven heat to medium, then add mushrooms, onion and one tablespoon ghee or butter. Cook and stir with a wooden spoon for about five minutes until mushrooms and onion have softened. Add minced garlic and cook for 30 seconds. Stir in flour until flour has incorporated into the mixture, then stir in white wine and one cup of beef bone broth. Bring to a simmer over medium-high heat, and cook for about five minutes, until sauce has slightly thickened.
Return browned beef to pot with the sauce mixture, and add remaining one cup of bone broth. Bring to a simmer, cover the pot and set a 60-minute timer. Stir the mixture every 15-20 minutes. But also check the simmer regularly to be sure it's just a low simmer and not a high boil. 
When beef mixture has 15 minutes remaining, cook fettucine noodles according to package directions. Drain noodles, reserving a few tablespoons of cooking water, then return cooked noodles to their pot and add a bit of olive oil to prevent noodles from sticking together. Add reserved cooking water if desired.
When beef mixture has simmered for 60 minutes, turn off the heat, and add sour cream and chopped chives. Stir to incorporate.
Serve beef over cooked fettucine. 

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