My take on this classic French stew, inspired by Julia Childs.

Ingredients

5 – 6 lb chuck roast (I added in 3 short ribs to see how the different meats would break down)

1 lb thick-cut bacon – not peppered or smoked

1 onion diced

6 carrots

8 large crimini mushrooms sliced (3 – 4 cups)

1 bottle of red wine – Burgundy or Pinot Noir

2 cups beef stock

3 – 4 tbs tomato paste

2 tbs flour (I’d try 4 next time for a thicker sauce)

20 cloves of peeled garlic, whole

5 sprigs of thyme leaves

1 bunch of Italian parsley, chopped

8 – 10 Yukon gold potatoes.

1 cup heavy cream

1 stick of unsalted butter

2 tbs horse radish sauce

Salt and pepper to taste (1/2 tbs salt)

1/2 cup grated cheese – sharp cheddar, Gruyere, or Beecher’s.

Preparation

Pour one glass of red wine before cooking for the chef.

Brown the bacon on medium heat for 10 minutes. Reserve the fat in the pan and set the bacon aside.

Chop carrots as depicted

Chop mushrooms

Add chopped onions

Cut and trim the chuck roast – this was only 2 lbs, but I added 3 short ribs – I suggest 5 – 6 lbs of chuck roast or 8 short ribs.

Brown all beef on all sides, 2 minutes per side maximum.

Transfer the meat to a plate and add all the veg.

Cook the vegetables on medium heat for about 15 minutes until they begin to soften. Then add flour and tomato paste, along with about 1 cup of red wine, and cook for 5 minutes on medium, stirring frequently to prevent the mixture from sticking to the pan.

Add in the remaining wine and beef stock. Cook in oven on convection bake for 2.5 hours at 350 degrees farenheight.

Peel the potatoes – I used six, which fed three with one portion left over. I suggest using 2 per person.

Boil the potatoes until fork-tender, 30 – 45 minutes. Strain and add back to the pan. Add cheese, butter, and horseradish to melt while the potatoes are still hot. Heat the heavy cream before adding it – this helps keep it hot. Mash thoroughly.

I found this preparation much better than my previous pot roast. Slight differences, but this has a more wine-to-stock ratio, resulting in a deeper, richer flavor. Leftovers will reheat well with mashed potatoes or a hearty pasta. We will find out tomorrow.