Beef Bourguignon

Ingredients

• 3 lb chuck roast, cut into 1½ inch cubes
• 1-2 large onions, cut into thin strips
• 4 cloves of minced garlic
• 3 tsp dried thyme
• Zest of an entire large orange
• 1 bottle Cabernet Sauvignon or Shiraz
• 3 tsp coarse black pepper
• 3 tsp Garam Masala
• 5 peeled, coarsely cut carrots
• 5 stalks celery, coarsely diced
• 1 lb of corn
• 1 14oz can fire-roasted tomatoes
• 4 russet potatoes, peeled, medium dice
• Flour for dredging
• 2 cups beef stock

Instructions

1. Buy choice roast. Break down, reserving fat. Render fat over medium-low heat for 30 mins and then discard, leaving behind 1 cup browned bits.
2. Dredge beef in flour, season with S&P and brown over HIGH heat for 3 mins per side, working in batches.
3. Remove from onions, carrots, garlic and corn for 5-10 mins. Deglaze pot with half of wine, scraping up those luscious brown bits.
4. Add stock and then all other ingredients. Reduce heat to medium and simmer with a TIGHT-fitting lid, preferably a MIRRO lid (rocking soup pot) for 1.5-5 hours, stirring hourly.