Beef Bourguignon

1 tablespoon olive oil

2½ pounds beef chuck roll, cut into 1-inch cubes

2 large carrots, peeled and chopped

2 onions, peeled and chopped

1 rib celery, peeled and chopped

1 teaspoon chopped garlic

2 bay leaves

1 tablespoon flour

1 bottle (750 ml) Pinot Noir

2 cups beef broth

1 tablespoon tomato paste

Heat the oven to 325 degrees.

Heat the oil in a large Dutch oven over medium-high heat and brown the beef on all sides. Remove the beef to a plate. To the pot add the chopped vegetables, garlic and bay leaves and toss until brown. Return the beef to the pan and sprinkle with flour. Cook, stirring with a wooden spoon, until the meat caramelizes.

Add the wine, beef broth and tomato paste; bring to a boil, cover. Remove from stovetop, transfer to oven and bake 2 hours or until the meat is tender.

Serves six.

Chef Jean-Marc Loustaunau, Café Pyrenees, Libertyville