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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Preparation Time

  Cooking Time - 135 minutes, Preparation Time - 25 minutes

• Source

  All Recipes

| 1. Generously season beef with salt and pepper. | 2. Heat oil in a large Dutch oven over high heat. Cook and stir beef cubes in hot oil until browned on all sides, 10 to 15 minutes. Transfer meat to a plate. | 3. Cook and stir onion, butter, and a pinch of salt in the Dutch oven until onion begins to sweat. Stir flour into onion mixture; cook and stir until onion starts to soften, 3 to 4 minutes. | 4. Pour wine into onion mixture; bring to a simmer and cook until wine is reduced by half, about 10 minutes. Return beef and any accumulated juices to the Dutch oven. Add beef broth, carrots, celery, thyme sprigs, bay leaf, and salt. Bring to a simmer, cover the pot with a lid, and simmer for 1 1/2 hours on low until meat is almost tender. | 5. Remove cover from the Dutch oven and simmer uncovered until meat is tender and stew is thick, about 30 minutes more. Season with salt and pepper. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef chuck roast	1	boneless	cut	-	-	-	-
salt black pepper	to taste		ground	-	-	-	-
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
onion	1		chopped	64.0	14.944	1.76	0.16
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
merlot wine	2	cups		-	-	-	-
beef broth	2	cups		33.6	0.192	5.472	1.056
carrot	2		cut	104.96	24.5248	2.3808	0.6144
celery	2	stalks	cut	20.48	3.8016	0.8832	0.2176
thyme	4	sprigs		-	-	-	-
bay leaf	1			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.