Recipe by Chef John
"This recipe for beef Merlot is one of my favorites, and a take-off on the venerable beef bourguignon, beef braised in Burgundy wine. Serve over mashed potatoes."
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1 (2 1/2 pound)
boneless beef chuck roast, cut into 2-inch cubes
salt and freshly ground black pepper to taste
carrots, cut into 1-inch pieces
celery, cut into 1/2-inch pieces
Delicious! Added mushrooms as well. Offered it over garlic mashed potatoes OR mashed ruttabegga (mashed with butter, cream, salt and white pepper). Both were lovely!
Excellent... I added some of my own spices to taste, and served over egg noodles. Great recipe, will make again.
This was SOOO GOOD!!! My whole family was talking about how good it smelled as it was cooking and it taste just as good too! Served over whole grain egg noodles. YUM!
Husband and I both loved this. Used dried thyme because I didn't have fresh and added a can of chopped mushrooms with the carrots and celery because we like mushrooms. Served over wide egg noodles. Wonderful flavor and even better leftovers the next day. Good job Chef John.
* Percent Daily Values are based on a 2,000 calorie diet.
Beef Bourguignon Without the Burgundy
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 241
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