(makes 6 to 8 servings)
- 3 lbs. Beef Chuck, Trimmed
- Seasoned Salt and Ground Black Pepper
- 1/3 cup All-purpose Flour
- 2 tbsp. Vegetable Oil
- 2 Ribs Celery, Chopped
- 2 Large Carrots, Chopped
- 1 Medium Onion, Chopped
- 1 tbsp. Finely Chopped Garlic
- 2 Bay Leaves
- 2 Sage Leaves, Chopped
- 6 oz. Red Wine
- 2 cups Beef Stock
- 8 oz. Bonewerks Culinarte Demi Glace de Veau Classic
SEASON chuck with salt and black pepper; sprinkle generously with flour.
HEAT oil in large skillet. Add meat to sear; transfer to a roaster pan and set aside. In same skillet add celery, carrots, onion, garlic, bay leaves and sage. Cook, stirring occasionally, until caramelized or brown. Stir in wine; reduce by half. Add stock and Bonewerks Culinarte Demi Glace de Veau Classic. Pour over meat in roaster pan and cover. Place in a 375 degree oven for approximately 2 hours or until fork tender.
REMOVE meat from pan and strain sauce into a saucepan; remove bay leaves. Run vegetables through a food mill and return to sauce. Simmer over low-medium heat until desired consistency. Transfer meat to a serving plate and ladle some sauce on top; serve remaining sauce on the side.
**Note: For gluten free omit flour.
**Can also use Bonewerks Culinarte Demi Glace de Veau Elite if preferred.