Try this recipe for lobster-like grilled and butter-dipped chicken that has been marinated. This recipe was given to my Dad by one of his friends, and it is simply too good to keep a secret. Provide clarified butter on the side for dipping.
| Prep Time: | 25 mins |
| Cook Time: | 2 hrs 15 mins |
| Total Time: | 2 hrs 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 (2 1/2 pound) boneless beef chuck roast, cut into 2-inch cubes
- salt and freshly ground black pepper to taste
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 1 tablespoon butter
- 2 tablespoons flour
- 2 cups Merlot wine
- 2 cups beef broth
- 2 carrots, cut into 1-inch pieces
- 2 stalks celery, cut into 1/2-inch pieces
- 4 sprigs fresh thyme
- 1 bay leaf
Instructions
- Generously season beef with salt and pepper.
- Heat oil in a large Dutch oven over high heat. Cook and stir beef cubes in hot oil until browned on all sides, 10 to 15 minutes. Transfer meat to a plate.
- Cook and stir onion, butter, and a pinch of salt in the Dutch oven until onion begins to sweat. Stir flour into onion mixture; cook and stir until onion starts to soften, 3 to 4 minutes.
- Pour wine into onion mixture; bring to a simmer and cook until wine is reduced by half, about 10 minutes. Return beef and any accumulated juices to the Dutch oven. Add beef broth, carrots, celery, thyme sprigs, bay leaf, and salt. Bring to a simmer, cover the pot with a lid, and simmer for 1 1/2 hours on low until meat is almost tender.
- Remove cover from the Dutch oven and simmer uncovered until meat is tender and stew is thick, about 30 minutes more. Season with salt and pepper.
Nutrition Facts
| Calories | 550 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 139 mg |
| Dietary Fiber | 2 g |
| Protein | 41 g |
| Saturated Fat | 9 g |
| Sodium | 585 mg |
| Sugars | 4 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
I love this recipe, it has become my “go to” for company or a cold weather treat for just my husband and me. I add bella mushrooms and use a really good Merlot wine.
One of my favorite Chef John recipes. Great just as written but I have started adding mushrooms as others have suggested.
Excellent recipe! Much easier than Julia’s I put Dutch Oven (covered in oven) at 225 for a few hours.
Wow… Yum! I have never met a Chef John receive I didn’t love…
This is an amazing recipe! Best beef in red wine that I have ever made, over many years of trying different recipes. Two modifications I made: I did the long simmering in a crock pot when I added the beef to the liquid, & I added about 5 ozs. of fresh mushrooms, which I first sauteéd with minced fresh garlic in olive oil. I also used a good Cabernet sauvignon instead of Merlot. Absolutely delicious & fancy dinner party worthy!
I added mushrooms, and replaced the celery with fennel! It turned out delicious and the meat was sooo tender. Yum!
Excellent! Made exactly as written, with the exception of doubling the carrots after another reviewer called them “flavor bombs” (it was true!) and I added mushrooms. I used 2.7 lbs of beef chuck and it was cooked to perfection. I have to say that even with these additions, I ended up with 4 small servings so will probably double the recipe next time because I could eat this for days! Served over mashed potatoes. 5 star dinner!
This was fantastic! It is a great recipe and easy to follow. I will use less salt next time since I put extra salt in my mashed potato’s. I served it with a green salad and homemade cheddar biscuits. Thanks chef John!
Fabulous, will make again and again. Like others, I added sauteed mushrooms and small red potatoes last hour of cooking. Also added a small diced garlic clove.
very tasty and easy.
I followed the recipe exactly, no substitutions no additions. It was very tasty and the meat was very tender. The sauce was very thin, not really a sauce at all, more like broth, but it had a great flavor. Enjoyed it over mashed potatoes with a side of sautéed spinach. Prep time is longer than stated- It took a full hour to get to the “cover and let simmer” stage including all the chopping. I’ll make again when I have time in the afternoon to cook, it’s delicious but definitely not a quick week night supper!
very good! decided to use what I had on hand, so had to use chicken broth, cabernet sauvignon, and dried thyme. otherwise followed the recipe as written. took a while, but totally worth it and i was able to get things done around the house while it was simmering. will plan to make again; would like to compare exactly as written. thanks for the recipe!
I made it and used a red blend of wine, added a little beef bouillon instead of salt and poured it over noodles instead of mashed potatoes. A side note, my chuck roast yielded about a 1 cup of beef broth while browning so I pored it off and saved that to mix in with other beef broth later. It’s a very tasty recipe and would recommend making it! Chef John has some really great recipes!!
This was amazing! I added some rosemary. Served over mashed potatoes is the best way to do this dish!
This was awesome! My first attempt at a French-style recipe. I subbed pork butt for the beef and used chicken stock. It came out spoon tender. The sauce was delicious. My family was pleased and impressed!
this is good! I started the process in the Dutch oven with browning the meat and then reducing the merlot then after that I finished it in the slow cooker on higher for 4 hours. Then I took all the juice (broth) and put it back in the Dutch oven and reduced it some more then returned it to the slow cooker. I added mushrooms at the end and let them cook right before we served it over a bead of garlic mashed potatoes and garnish it with carrots that I browned with honey and agave , and parsley. It was a slam dunk! Hands down on of the best meals that I have ever made. It’s not too often that I can give myself credit but this time, it turned out perfect!!
This dish tasted amazing. I followed the recipe fully except I made my own beef broth and finished it with a little corn starch to thicken it up a bit more. Highly recommend. Thank you!
Added more carrots and celery 1 Tbs tomato paste , I used a cab blend wine since I had it. We loved this recipe.
This was simply AMAZING! Great recipe and full of flavor! I made this exactly according to Chef John’s recipe and it was tender, savory, and filling! A real treasure. Thanks, Chef!
Great dish! Served on a bed of mashed potatoes. Baked covered at 350 degrees for 2-1/2 hours. Added 8 ounces of quartered mushrooms. Then baked for 1/2 hour uncovered.
The trick is to add plenty of merlot and really reduce it well. The gravy made itself and it was silky smooth.