Beef Bourguignon Without the Burgundy

Ingredients

• 1 boneless beef chuck roast , 2 1/2 pound
• salt and freshly ground black pepper to taste
• 2 tablespoons vegetable oil
• 1 onion , chopped
• 1 tablespoon butter
• 2 tablespoons flour
• 2 cups Merlot wine
• 2 cups beef broth
• 2 carrots , cut into 1-inch pieces
• 2 stalks celery , cut into 1/2-inch pieces
• 4 sprigs fresh thyme
• 1 bay leaf

Instructions

1. 1

   Generously season beef with salt and pepper.

2. 2

   Heat oil in a large Dutch oven over high heat. Cook and stir beef in hot oil until browned on all sides, 10 to 15 minutes. Use a slotted spoon to transfer meat to a plate.

3. 3

   Cook and stir onion, butter, and a pinch of salt in drippings in the Dutch oven until onion begins to sweat. Stir in flour; cook and stir until onion starts to soften, 3 to 4 minutes. Pour in wine; bring to a simmer and cook until wine is reduced by half, about 10 minutes.

4. 4

   Return beef and any accumulated juices to the Dutch oven. Add broth, carrots, celery, thyme sprigs, and bay leaf; season with salt. Bring to a simmer, cover the pot with a lid, and cook over low heat until meat is almost tender, about 1 hour 30 minutes.

5. 5

   Remove the lid and continue cooking at a simmer until meat is tender and stew is thick, about 30 minutes more. Season with salt and pepper.