Sometimes the best dishes are the simple, classic combinations. This is a hearty and warm comfort-food type of dish, perfect for cold weather. Just the wonderful aroma makes the house seem warm and cozy while it simmers. The rich, buttery sauce couldn’t be more intensely flavored and the beef is tender and juicy.
Use whatever pot roast-type beef you like. Sometimes I buy stew beef already cut and ready to go but these shoulder roasts were on sale this week and they worked out great. Cutting it into stew-sized chunks doesn’t take long and saves a couple of bucks. Next time I think I’ll just leave the roast whole and see how that turns out. I can’t imagine it’ll be bad!
- Pot Roast or Stew Beef, 2+ pounds
- Onion, a couple small ones
- Garlic, 2 or 3 cloves
- Rosemary, a tablespoon or two
- Tomato Paste, 2 tablespoons
- Dry Red Wine, 1 1/2 cups
- Butter, 3/4 cup
- Beef Bouillon, 1 1/2 to 2 cups
- Coarse Ground Salt and Pepper
Melt 3 tablespoons butter over medium-high heat, until it bubbles and just begins to brown. Add the beef. Don’t add it all at once, do it in batches. If the pan is overcrowded the meat won’t brown. It’ll just turn an appetizing gray color. Besides, you need the browned stuff for flavor. You might need a little extra butter for each new batch.
When all the meat is done remove it from the pan and reduce the heat to medium. Add the onion, garlic and rosemary. Stir it for a few minutes, until the onion softens and begins to get nice and brown.
Once the meat is tender, remove it from the pan with a slotted spoon and cover it to keep it warm. Add the additional 1 cup of wine, bring to a low boil and let it all cook down until it’s reduced by half.